3111 - 15 Sunpark Plaza SE
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 8, 2026
Same spatula was used to flip raw and cooked patties on the grill., , Requirement:, , Use a separate spatula to flip raw and cooked meat patties to prevent cross contamination.
Update on June 8/2026, , There is big gap on wall around plumbing pipes behind dish washer., , Requirement, Seal /cover this gap on the wall.
Update on June 8/2026, , Rubber gasket of sandwich prep cooler was broken, , , Requirement:, , Repair/replace rubber gasket.
Fatburger is in the SUNDANCE neighbourhood. SUNDANCE, Calgary has 45 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 11, 2026, there are 31 (69%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Original Joe's Restaurant & Bar
SUNDANCE
This restaurant has been inspected 11 times since August 16, 2023, with 3 in compliance, 8 not in compliance, and 0 closures on record.
3 violations
Same spatula was used to flip raw and cooked patties on the grill., , Requirement:, , Use a separate spatula to flip raw and cooked meat patties to prevent cross contamination.
Update on June 8/2026, , There is big gap on wall around plumbing pipes behind dish washer., , Requirement, Seal /cover this gap on the wall.
Update on June 8/2026, , Rubber gasket of sandwich prep cooler was broken, , , Requirement:, , Repair/replace rubber gasket.
3 violations
Internal temperatures of sliced cheese stored on ice near the grill were13.4 C,12.6 C12 C., , Requirement:, , Ensure that cheese is stored at 4C or less., Store small amount of cheese on ice near the grill. Put ice to the level of food in the container., , Staff was instructed to discard the cheese.
Update on April 22/2026, , There is big gap on wall around plumbing pipes behind dish washer., , Requirement, Seal /cover this gap on the wall.
Update on April22/2026, , Rubber gasket of sandwich prep cooler was broken, , , Requirement:, , Repair/replace rubber gasket.
7 violations
Internal temperature of chopped onions stored in double insert near the grill was 29C, , Requirement:, , Ensure that onions are stored at 60 C or higher during hot holding., , Staff was instructed to discard the onions., , Do not use double inserts to store food during hot/cold holding to prevent temperature abuse.
Knives were stored in the gap between prep cooler and hand-washing sink counter located in cooking area, this area cannot be adequately cleaned and sanitized., , Requirement:, , Do not store knives in this gap to prevent contamination.
Quat test strips available on site were faded/damaged and can no longer be used to test concentration of quat in sanitizer solution., , Requirement:, , Provide new quat test strips.
1 violation
Internal temperature of white sliced cheese stored on ice near the grill was 12.4 C and yellow sliced cheese was 13.8C and 14.5 C., , Requirement:, Ensure that cheese is stored at 4C or less., Cheese was discarded during inspection.
5 violations
Cleaning cloth was kept on prep counter after use in the kitchen., , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
No hot water supply was available at hand washing sink located in the cooking area as supply was turned off from the valve below due to leaking faucet., , (Repeat violation from previous inspection), , Requirement:, Ensure that hot and cold-water supply are available at hand washing sink all the time., Repair this faucet to resume hot water supply asap.
Clean tongs were stored under hand washing sink in cooking area., , Requirement:, Do dot store any utensils or food under hand washing sink to prevent contamination.
7 violations
Cleaning cloth was kept on prep counter after use in the cooking area., , Requirement:, Soak cleaning cloth in sanitizer solution in between use.
Internal temperature of sliced cheese stored on ice located Infront of the grill was 11. and 9C, , (Repeat violation from previous inspection), , Requirement:, -Ensure that perishable foods are stored at 4C or less OR at 60 C and higher., , - Cheese at11.4 C was discarded, -More ice was added under cheese having internal temperature 9C
There was no hot water supply available at hand washing sink located in cooking area as supply was turned off from the valve below., , , Requirement:, Ensure that hot and cold-water supply is available at hand washing sink all the time., , Do not turn off water supply from the valve below.
2 violations
Internal temperature of sliced cheese stored on melted ice located Infront of the grill was 15.2C, , (Repeat violation from previous inspection), , Requirement:, -Ensure that perishable foods are stored at 4C or less OR at 60 C and higher., , - Cheese was discarded
Significant gap at the bottom of back delivery door, which could allow entry of pests/vermin., , ( Repeat violation from previous inspection), , Requirement:, Provide weather stripping and seal this gap.
4 violations
- Concentration of chlorine measured 10 ppm in both sanitizer solution containers kept in the kitchen., -The wall mount dispensers for quat and chlorine were not dispensing any sanitizer., , -Staff were not aware of what sanitizer solution was in use., , Requirement:, Ensure that concentration of chlorine is maintained at 100 ppm.
Internal temperature of sliced cheese stored on small amount of ice Infront of the grill was 13.9 C,13.1C, , Requirement:, -Ensure that perishable foods are stored at 4C or less OR at 60 C and higher., , - Cheese was discarded
a) Internal temperature of chili stored in the warmer was 56C., , b) Internal temperature of chopped cooked onions stored on the grill was 41.1C, , Requirement:, Ensure that perishable foods under hot holding are stored at 60 C and higher., , a) Chili was reheated during inspection before storing back in the warmer., , b) Onions were discarded.
3 violations
Concentration of quat measured 0 ppm in sanitizer solution of container kept near sandwich prep area., , Requirement:, Ensure that concentration of quat is maintained at 200 ppm.
a) Internal temperature of cheese curds stored on the counter without temperature control was 21.3C, , b) Internal temperature of yellow sliced cheese stored on ice in front of grill was 12.6 Cand 14.1C, white cheese was at 9C ., , Requirement: , , - Ensure that perishable foods are stored at 4C or less Or 60 C and higher., - Cheese curds and yellow sliced cheese were discarded., - More ice was added under white sliced cheese.
Water at dipper well was turned off while scoops were stored in the well., , Requirement:, Ensure that water runs at sufficient rate to submerge scoop heads.
1 violation
Internal temperature of cheese curd bags stored in insert of prep cooler was between 6C-24C., -Insert was overfilled., , Requirement:, -Ensure that cheese curds are stored at 4C or less., -Cheese curds having internal temperature 10 C and higher were discarded., - Remaining cheese curds were moved to bottom part of this prep cooler.
6 violations
Concentration of chlorine measured 0 ppm during sanitizer cycle., , Requirement:, -Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., -Manually sanitize dishes by soaking in sanitizer solution in the sink for two minutes until dish washer is repaired., - Repair dish washer asap.
a) Concentration of quat measured 100 ppm in sanitizer solution of sani- pail located near hand washing sink in prep area., b) Concentration of quat measured 0 ppm in sanitizer solution of sani-pail located near milk cooler., , Requirement:, Ensure that concentration of quat is maintained at 200 ppm.
Internal temperatures of margarine and whipped butter stored on melted ice located near prep counter were 20.9C and 18.5C, , Requirement:, - Ensure that perishable foods during cold holding are stored at 4C or less., -Whipped butter and margarine were discarded.,
There is big gap on wall around plumbing pipes behind dish washer., , Requirement, Seal /cover this gap on the wall.
a) Rubber gasket of sandwich prep cooler was broken, , b) Accumulation of dirt and debris on rubber gasket of prep cooler located in beverage prep area., , Requirement:, , a) Repair/replace rubber gasket., , b) Clean the rubber gasket
Water at dipper well was cloudy and just dripping while scoops were in the dipper well., , Requirement:, , Staff was instructed to run the water at sufficient rate.
a) Accumulation of dirt and debris on floor between mop sink and hand-washing sink in back area., , b) Accumulation of dirt and debris on floor near syrup boxes storage section., , Requirement:, , Clean the above noted areas.
Significant gap in the middle of main front door, which could allow entry of pests/vermin., , (Repeat violation from previous inspection), , Requirement:, Seal this gap.
Hot water tap located at hand washing sink in cooking area was leaking., , (Repeat violation from previous inspection), , Requirement:, Repair/replace the tap to stop leakage.
Spices were stored under hand washing sink in cooking area., , Requirement:, Do not store food under sinks to prevent contamination.
Significant gap in the middle of main front door, , which could allow entry of pests/vermin., , Requirement:, Seal this gap.
Hot water tap located at hand washing sink in cooking area was leaking., , Requirement:, Repair/replace the tap to stop leakage.
Water at dipper well was just dripping, while scoops were in the dipper well. , , Requirement:, Ensure that water at dipper well runs at sufficient rate.
Significant gap at the bottom of back delivery door, which could allow entry of pests/vermin., , , Requirement:, Seal this gap.
Internal temperature of cheese curds stored on the counter without temperature control was 22.9C, , Requirement:, Ensure that cheese curds are stored at 4C or less., -Cheese curds were discarded.
Concentration of chlorine during sanitizer cycle was not verified as required and no written records were maintained., , Requirement:, , Verify concentration of chlorine on daily basis and maintain written records.
Exterior back door was left partially open, which could allow entry of pests/vermin., , Requirement: , Keep exterior doors completely closed to prevent entry of pests/vermin.