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Fatburger (Delta)

B - 5239 Ladner Trunk Rd, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Fatburger (Delta) has been inspected 19 times by Fraser Health Authority since August 28, 2017. The most recent inspection, on September 28, 2026, recorded 1 infraction.

9 of 19 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 4 times across 4 separate inspections, most recently on August 22, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on May 30, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on August 30, 2021. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on May 30, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 5 times across 5 separate inspections, most recently on September 28, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, 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.

19 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rear storage (area above prep table): dust build up noted around vents.
      • Corrective Action(s): Effort to be made to clean ceiling/wall panelling.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mechanical dishwasher will not stop.
      • Corrective Action(s): Service asap.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rear prep area: Dust build up noted along ceiling vents/wall.
      • Corrective Action(s): Clean all affected areas asap.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mechanical Dishwasher not functioning.
      • Corrective Action(s): Service/repair asap or replace with a new commercial, NSF approved dishwasher.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mechanical dishwasher: Water leak. Small prep freezer - deteriorating lid.
      • Corrective Action(s): Repair water leak. Ensure freezer lid is kept secured to freezer.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Syrup leakage/spillage noted from pop dispenser. Walls/wall panels in storage area soiled around vents.
      • Corrective Action(s): Clean all surfaces asap. Ensure repairs are made to dispensing unit. Clean/degrease wall panels.
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): By milkshake prep area designated handsink being used to clean/store blenders.
      • Corrective Action(s): Ensure designated handsink is always free of obstruction and easily accessible for staff. Use designated area for cleaning/storage of blender.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): During time of inspection observed staff change gloves multiple times without washing hands in between glove change.
      • Corrective Action(s): Always wash hands between glove use to prevent cross contamination.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) In walk-in cooler observed a box of raw bacon stored over raw vegetables.
      • 2) In back storage area observed scoops stored inside container of flour and other food.
      • Corrective Action(s): 1) Always store raw meats on bottom racks of storage in coolers. Not directly above raw vegetable.
      • 2) Store scoops outside food containers to prevent cross contamination.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temperature of the mushroom and sausages hot held in the insert on the grill top was not hot enough (116F/47C).
      • Corrective Action(s): The items was reheated on the grill. Ensure temperature of these items kept at 140F/60C or higher.
      • Violation Score: 5
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Due to close proximity of chicken breading containers and other inserts (hamburger relish and jalapenos), some of the condiments inserts appeared to be contaminated with chicken breading.
      • Corrective Action(s): Chicken breading inserts and other inserts need to have some separation to prevent cross contamination. Breading plate should not be stored inside inserts - remove to dishwasher after each time it has been used. Please also keep lids on condiment inserts. Both of these will help greatly reduce the chance for cross contamination. Please instruct staff to be very vigilant with the chicken breading insert station.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required under grill, and in dry storage area (pop spilled)
      • Corrective Action(s): Please clean thoroughly beneath all hard-to reach equipment and areas.
      • Violation Score: 9
  14. Routine Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): See Infraction for malfunctioning equipment. Dishwasher was not sanitizing dishes.
      • Corrective Action(s):
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Vent hood is overdue for service. Service vent hood.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher was not reaching at least 71 Celsius at plate level for final rinse. Maximum registering thermometer reached only 69 Celsius. Confirmed with a thermolabel; temperature reached 150 Celsius but failed to reach 71 Celsius. Note that rinse temperature gauge indicated that manifold temperature was at least 82 Celsius. Repair dishwasher. Repair or replace gauge.
      • Corrective Action(s): 1) Do not use any customer-reusable dishes.
      • 2) Sanitize all other dishes manually after washing in dishwasher.
      • 3) Have dishwasher repaired within 2 days. Call for re-inspection.
      • Violation Score: 9
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in condiments cooler, both in inserts and in refrigerated box are too warm.
      • - raw chicken 14C
      • - cooked chicken wings 11C
      • - shredded cheese 11C
      • - sliced tomatoes 12C
      • Corrective Action(s): All potentially hazardous foods above 4C for greater than two hours to be discarded.
      • This unit is to be taken out of service until repaired and written approval is received from Fraser Health Authority to place this unit back in service.
      • During peak periods potentially hazardous foods may be placed in iced containers in the condiments cooler but must be clearly labeled as to the TIME they were placed in the condiments cooler iced inserts and must be discarded after two hours if not used.
      • Written time logs must be maintained for EVERY FOOD - not just the cooler.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer buckets have no sanitizer in them, staff have not been keeping sanitizer logs, no sanitizer is being pumped through the auto feed. No records available to indicate when premises was last sanitized.
      • Corrective Action(s): All food contact surfaces must be thoroughly cleaned and sanitized before any further food service occurs.
      • Staff must be trained in the proper blending of the sanitizer and water (both for the auto feed and how to prepare manually); how to test the concentration of sanitizer, how OFTEN to test these solutions and the mandatory requirement that sanitizer concentrations be recorded in the sanitizer log at least twice daily.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Water for hand wash station in the cooking area (beside small chest freezer) has been turned off because the taps are not working.
      • Corrective Action(s): The taps on the hand sink must be repaired/replaced and both hot and cold water available for proper hand washing.
      • Violation Score: 25
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Broken and cracked plastic handles on tongs
      • Corrective Action(s): Tong handles must be replaced to ensure shards of plastic do not enter food.
      • Violation Score: 9
  19. Routine Inspection

    0 infractions

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