Fatburger 76
40 - 3732 Kepler Street Whitecourt AB T7S 0A2 · Food - General
Inspection summary
Fatburger 76 has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on August 31, 2026, found no infractions.
5 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.
The number of infractions per inspection has stayed roughly the same over time.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 3 times across 3 separate inspections, most recently on August 28, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded once on June 18, 2024. For example:
Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded 3 times across 3 separate inspections, most recently on December 12, 2025. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded 2 times across 2 separate inspections, most recently on August 28, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded 2 times across 2 separate inspections, most recently on June 11, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
About this data
These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
11 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- It was observed that the facility does not have chlorine test strips for measuring dishwasher chlorine levels. Please obtain chlorine test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- It was observed that the back food preparation hand sink did not have hot water for washing hands. Only cold water was available. The operator is aware of the concern and shall repair the hand sink hot water faucet in the near future. In the meantime, there are other hand sinks available for handwashing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low temperature dishwasher was observed to have no chlorine sanitizer on the ware when tested after a cycle. Troubleshooting occurred and it was determined that the sanitizer was not primed properly after a new plastic sanitizer container was installed on the dishwashing system. During the inspection the sanitizer pump was primed.100 ppm chlorine was measured on the dishwasher ware after a cycle.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- It was observed that a sink near the dishwasher is leaking water from its' plumbing. The operator has placed a plastic bucket beneath the sink to capture the water. Please repair the plumbing to ensure no plumbing leaks.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- It was observed that the single use utensils were stored with the business end up. Please ensure that these items are stored with the business end down to prevent contamination.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The line hand sink access was blocked by a plastic garbage can and an empty food can was stored in the hand sink. Hand sinks are for hand washing only and access must not be blocked. During the inspection the empty can removed from the sink and the garbage can was removed from blocking access.
- 23. Is the facility maintained in a clean and sanitary condition?
- It was observed that there was a slight build-up of organics and cleaning is required on the lower shelf of the stainless-steel prep table and the inner surfaces of the prep cooler. Please clean these areas now and on a routine basis.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low temperature dishwasher tested 0 ppm when tested by a chemical strip. It was observed that the sanitizing container was empty of chlorine sanitizer. During the inspection, a new temporary sanitizer container was added to the dishwasher system. The unit was primed and operated through a cycle with 100 ppm chlorine measured at the ware. The chemical supply company shall deliver dishwasher sanitizer in the near future.
- 23. Is the facility maintained in a clean and sanitary condition?
- It was observed that cleaning is required on the top surface of the dishwasher and lower shelving of the preparation table. Please clean these areas now and on a routine basis.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- It was observed that an opened can of sliced pineapple was stored at room temperature. Organics had grown on the top surface of the can. The spoiled canned pineapple was disposed during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- It was observed that a pair of food handling tongs were degraded and broken. This is a potential physical hazard. The damaged equipment was disposed during the inspection.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Initial Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- It was observed that clean utensil storage rack was located on the the insanitary side of the dishwasher. During the inspection the rack and clean ware was relocated.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions