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Fatburger

902 - 6702 Golden West Avenue Red Deer AB T4P 1A8 · Food - General

Official record from Alberta →

Inspection summary

Fatburger has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on October 15, 2026, found no infractions.

6 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on December 31, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on December 31, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on October 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on January 24, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris, dust, and grease was observed on the fries dumping area at the time of inspection.Ensure the area is cleaned and maintained in a clean and sanitary condition to prevent the accumulation of debris, dust, and grease. Regular cleaning and sanitation should be conducted to minimize the risk of contamination.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food, dust and debris were found underneath the prep cooler, deep frying and ceiling tile areas. Please clean above mentioned areas.
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food, dust and debris were found underneath the prep cooler, deep frying and ceiling tile areas. Please clean above mentioned areas.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding temperatures for chili and gravy were (54 and 53 C) - below the REQUIRED 60 C.These items were removed from the hot holder and reheated to 74 C. The Hot holding unit temperature was increased to ensure food items are held above 60 C.Ensure that hot holding temperatures are checked throughout the day with a metal stem thermometer to verify they are at or above 60 C.Cold storage unit temperatures were holding correct temperature (coolers below 4 C and freezer at – 21 C).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer strength for the low temp dishwasher was found to be at 0 ppm chlorine.The sanitizer container was found to be empty.Chance replaced the container of sanitizer and primed the line to ensure sanitizer at the sani cycle.Ensure that chlorine test strips are used daily and a log sheet is maintained documenting the checks.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards had discoloration and deep grooves on the surface, making it difficult to effectively clean and sanitize the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - There was an accumulation of dust and debris behind the equipment (such as fryers) and hard-to-reach areas. Please ensure the facility is maintained in a clean and sanitary condition.
  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    0 infractions

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