3111 - 15 Sunpark Plaza SE · SUNDANCE
April 8, 2026
PassInternal 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.
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.
Fatburger is in the SUNDANCE neighbourhood. SUNDANCE, Calgary has 43 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 8, 2026, there are 26 (60%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 6 times since October 22, 2024, with 6 passes and 0 closures on record.
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.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
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.
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.
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.
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.
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.
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.
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.
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.
- 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.
Significant gap at the bottom of back delivery door, which could allow entry of pests/vermin., , , Requirement:, Seal this gap.