CalgaryCALGARY INTERNATIONAL AIRPORT
10 - 252 Aviation Boulevard NE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Fatburger 54 se trouve dans le quartier CALGARY INTERNATIONAL AIRPORT. CALGARY INTERNATIONAL AIRPORT, Calgary compte 140 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 août 2026, 124 (89%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
McDonald's 40408
CALGARY INTERNATIONAL AIRPORT
Ce restaurant a été inspecté 5 fois depuis le 30 avril 2025, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
There was a buildup of dust on the ceiling of the cook line., , Clean the ceiling.
4 infractions
A food handler did not have hair adequately controlled. Hair was in contact with a food contact surface. , , Hair was properly restrained and the food contact surface was cleaned and sanitized during the inspection.
1) Cheese slices in ice baths measured 6.6C and 8.4C., , 2) Bags of fries in top inserts measured 8.6C. Fries were stored above the fill lines of insert containers., , Store perishable food at 4C or less under refrigeration or in ice baths. For proper use of ice baths, ensure ice and food levels are equivalent., , 3) Regular gravy and chili gravy measured between 55 to 56C in the hot holding unit. The unit was unplugged. , , Store perishable foods at 60C or higher during hot holding.
There was a piece of untreated plywood between the janitorial sink and the water heater., , The piece of plywood was removed during the inspection., , A barrier that is smooth and washable can be used between equipment.
There was a buildup of dust on the ceiling of the cook line., , Clean the ceiling.
Aucune infraction
7 infractions
A pail of quat sanitizer measured 100 pm., , Fresh 200 ppm quat sanitizer was prepared during the inspection. Replace sanitizer regularly as the concentration weakens with time and usage.
1) Personal items such as water bottles, keys and a cell phone were stored in various places in the front service area. There was a backpack stored in contact with a bag of food in the dry storage area., , Personal items were placed in designated areas away from food handling/ storage., , 2) Knives were stored between equipment with debris build-up in the gap., , Knives were cleaned and sanitized. They were placed in a pan for storage., , 3) A can opener and a vegetable peeler were stored immediately adjacent to the rear kitchen hand sink., , These tools were placed on a shelf to avoid contamination from splashing.
Testing equipment for the high temperature dishwasher was not available., , Provide testing equipment such as a maximum registering probe thermometer and ensure that the sanitizing temperature is at least 71C at plate level. Monitor daily.
There were floor gaps along the edges of the grease interceptor cover. Debris was noted in the gaps., , Fill the gaps. Ensure the floor is smooth and washable.
The can opener was unclean. Food debris was observed in hard-to-reach areas of the food dicer., , Equipment was cleaned and sanitized during the inspection.
There was a dirty cloth and a piece of damaged cardboard by the spray arm in the dishwashing area., , The cloth and cardboard were discarded.
Dust had accumulated around the ceiling vents in the dishwashing area., , Clean the ceiling.