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Fatburger (Fraser Hwy)

455 - 19705 Fraser Hwy, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Fatburger (Fraser Hwy) has been inspected 21 times by Fraser Health Authority since December 3, 2019. The most recent inspection, on June 18, 2026, recorded 1 infraction.

11 of 21 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 4 times across 4 separate inspections, most recently on December 12, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 April 5, 2024. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 4, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 June 18, 2026. 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 once on December 9, 2025. 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.

21 inspections

  1. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1)Hand sink by the ice machine has no soap in the dispenser and the hands free controls are blocked by buckets or used cooking oil
      • 2) Hand sink on the cookline had the hot water turned off under the sink
      • Corrective Action(s): 1) Soap moved from another sink, order soap for the dispenser on the wall
      • 2) Hand sinks must always be equipped with hot and cold running water as well as soap and paper towels in a dispenser. Water turned back on under the sink.
      • Violation Score: 15
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 1) Small prep cooler with chicken and batter has been repaired but still at 8C and freezer the food overnight
      • 2) Toppings/assembly cooler at 12C air temp, food on ice and new cooler to arrive next week. Cheese curds in the assembly cooler at 4C on ice
      • Corrective Action(s): 1) Operator called company to come again to repair the cooler. This cooler has been repaired numerous times and replacing it might be a better solution. by Wednesday Dec 17
      • 2) Ensure to monitor cheese temperature and replace ice frequently. Cooler to be replaced next week.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 1) Chicken prep cooler at the front at 11.8 C. All food discarded at time of inspection
      • 2) Toppings Prep cooler at 8.2C at time of inspection. All potentially hazardous food discarded at time of inspection
      • 3) Cheese slices on front of grill, not sitting on ice as container does not touch ice and cheese at 18-20C depending on container. All chese discarded at time of inspection
      • Corrective Action(s): All potentially hazardous food discarded at time of inspection., Food must be stored at 4C or below.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine has a large amount of mold and mildew build up inside.
      • Corrective Action(s): Ice must be emptied, then machine washed and sanitized, then allowed to refill over night. by Friday Dec 12
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1) Dishwasher at 0ppm Chlorine
      • 2) No sanitizer out at time of inspection
      • Corrective Action(s): 1) Repair dishwasher so it provides 50ppm Chlorine at time of inspection. Wash dishes by hand in 2 compartment sink using quats sanitizer.
      • 2) Sanitizer bucket filled from dispener that does not have hose and found to be at 200ppm.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Back hand sink lacks soap and paper towels
      • Corrective Action(s): Repair or replace soap and paper towel dispensers so staff can wash their hands by Friday Dec 12/25
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease dripping down the wall, in the walk way from the front kitchen to the back prep area.
      • Corrective Action(s): Clean the wall to remove the grease dripping by Friday Dec 12/25
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Repair or replace the following items:
      • -Dishwasher so it maintains 50ppm Chlorine and doesn't leak water all over the floor while it's running
      • -Hose at 2 compartment sink so it can be filled with sanitizer properly
      • -chicken prep cooler at the front so it maintains 4C and toppings cooler so it maintains 4C
      • Corrective Action(s): All of these items must be done by Tuesday Dec 16/25
      • Violation Score: 9
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: MIldew build up inside ice machine
      • Corrective Action(s): Empty the ice machine
      • clean ice machine with soap and water
      • spray with quats sanitizer
      • allow it to refill overnight by Monday April 8/24
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer at 0ppm
      • Corrective Action(s): Operator was able to adjust machine and now its providing 200ppm Quats
      • Violation Score: 5
  10. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on site with a valid Foodsafe certificate
      • Corrective Action(s): Ensure one person at all times has a valid Foodsafe Certificate by Aug 15/23
      • Violation Score: 1
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Fridge for onion rings, mini donuts etc at 9.2C internal temp
      • Corrective Action(s): Fridge cannot be used until it is adjusted or repaired to maintain 4C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher at 0ppm Chlorine
      • Corrective Action(s): Dishwasher must maintain 50ppm Chlorine. While waiting for machine to be serviced, wash dishes in the 2 compartment sink and sanitize with 200ppm Quats.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Have dishwasher adjusted or repaired to maintain 50ppm Chlorine
      • Corrective Action(s):
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small prep cooler beside the deep fryer at 16C. Ice being used to supplement cooling with eggs and raw chicken being stored in the cooler
      • Corrective Action(s): Do not use cooler as even with ice it was at 16C. All food must be stored in another prep cooler or walk in cooler until it is repaired or replaced
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Ongoing issue: Sanitizer at 0ppm in front area and not made up in the back.
      • Corrective Action(s): When sanitizer is made in the morning, always check the concentration.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser empty at the back hand sink
      • Corrective Action(s): Ensure paper towel dispenser is refilled when it is emptied
      • Violation Score: 5
  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): No sanitizer solution were provided to sanitize food contact surfaces. Wiping clothes are stored on the counters. Signs of potential mold were observed on one wiping cloth stored under cutting board. Suspected moldy wiping cloth was discarded. Cutting board was replaced with a clean board. Sanitizer solution QUAT 200-400 ppm were provided in front counter, kitchen and back room at the time of inspection.
      • Corrective Action(s): Ensure to refresh the sanitizer solution as required. Measure sanitizer concentration with test strips so that the right concentration is used.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Jug of milk left without cap in the cooler.Milk discarded
      • Corrective Action(s): Ensure milk is properly sealed and stored in sanitary manner.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A batch of frozen chicken breast observed to be on the counter for thawing. Proper thawing process utilizing walk-in cooler were discussed with the operators and store manger. Frozen checken were placed in the walk-in cooler for thawing at the time of inspection.
      • Corrective Action(s):
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris observed to be on hand washing faucets, back splashes and on equipment.
      • Corrective Action(s): Thoroughly clean and sanitize all hand washing stations, tiles and back splashes. Clean underneath equipment and hard to reach areas in the kitchen and storage room. Make sure there is no excessive grease and food debris left on the floor and behind equipment.
      • Peel off temporary protective covers on ice machine and ensure to clean and sanitize the stainless steel surfaces on the machine.
      • Date to be corrected by: May 6th
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Dispensing sanitizer hose is detached from the faucet. This hinder filling up sanitizer buckets and dishwashing compartment.
      • Corrective Action(s): Repair or replace the hose so that filling up the sink is possible.
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quat sanitizer in wiping cloth bucket was less than 200 PPM.
      • Corrective Action(s): Wiping cloth bucket was emptied and refilled. It measured 200 ppm quat residual. Ensure that this concentration is maintained at all times.
      • Violation Score: 5
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Dishwasher wash water ranged between 104-113F. As per manufacturers instructions, temperature is to be 120F.
      • Note: Temperature at hot water tap was 109F when measured. Sanitizer at plate surface measured 50-100ppm chlorine residual in low temperature dishwasher.
      • Corrective Action(s): Address immediately.
      • Date To Be Corrected By: 1 day
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Raw breaded chicken in inserts is being stored in ice cream freezer with no lid on ice cream.
      • 2) Flour in insert and other bins of seasonings found directly below prep sink where there was accumulation of water.
      • Corrective Action(s): 1)These items must be physically separated. Lid must be kept on ice cream, so that crumbs and debris from raw chicken does not fall in ice cream. This item was moved to walk-in freezer. (Corrected at time of inspection)
      • 2) Move these to a dry area (corrected at time of inspection).
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Follow-Up Inspection

    0 infractions

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