1517 Mayor Magrath Drive S
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
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.
Fatburger
This restaurant has been inspected 11 times since September 14, 2023, with 6 in compliance, 5 not in compliance, and 0 closures on record.
No violations
No violations
1 violation
All chemical spray bottles were labeled and Quats measured 200PPM.
5 violations
Some raw prawns type product was stored at room temperature above the cooking line. The operator threw them out without being told. He said he will be talking to the kitchen staff about this.
Food such as raw meat, half cooked fish and other breaded and fried products, and raw prawns, etc. were found being kept at room temperature., The kitchen was closed so there was no reason for this product to be kept out at room temperature.
Chemical spray bottles were not labeled.
No violations
2 violations
Calamari found at 12C. in 2 different containers sitting on counter., A bowl of cooked chicken and bus tray of cooked ribs were found on the line at 17C. Operator indicted they were cooling it before putting in the fridge., Raw chicken found in bowl at 32C. in the same area. Operator had moved it to the cooler.
Wall by the walk-in freezer had a build up of grime where hands were touching.
No violations
8 violations
No sanitizer was available in kitchen. ,
No handwashing by staff was seen during time of inspection.
Storage of uncovered cooked chicken product below raw meats in walk in.
Prep cooler in front was measured at 12C. It must be cept at 4C or below.
2 violations
No sanitizer present in kitchen. , , A sanitizer must be present in the kitchen at all times to ensure surfaces can be properly sanitized. When in constant use, all surfaces and equipment need to be sanitized at least every 4 hours.
Used gloves noted in sushi area. , , Gloves must be discarded after use. Please also ensure gloves are changed frequently and hand washing is occurring between glove use.
No violations
No violations
Chlorine for dishwasher was low (10ppm)., Operator changed buckets of chlorine and after priming a 100ppm chlorine was measured.
More safe food handling education will be considered for kitchen staff if food handling practices don't improve.
NO sanitizer was measured in dishwasher. Noted no sanitizer was seen in the lines., Operator asked and dishwasher indicted that the sanitizer dispenser was not working properly.
Operator indicated that they had no paper towel for the dispenser for the hand sink in kitchen. Loose paper towel and large bottle of liquid soap was noted.
Used gloves noted in sushi area. , , Gloves must be discarded after use. Please also ensure gloves are changed frequently and hand washing is occurring between glove use.
Several high touch areas were dirty with dark buildup of grime.