Skip to content
Loading map…

Barbacoa

C - 470 South Avenue Spruce Grove AB T7X 2E9 · Food - General

Official record from Alberta →

Inspection summary

Barbacoa has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on January 5, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 separate inspections, most recently on March 7, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 once on December 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on March 4, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on March 4, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 November 9, 2023. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One deficiency was noted. The line cooler measured 11C.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips for the bar dishwasher have been ordered.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility uses lactic acid Sink and Surface Cleaner/Sanitizer from Ecolab. During the inspection the test strips showed that the solution strength was not reaching the appropriate levels deemed necessary by Ecolab. Ensure the dispenser is assessed by Ecolab to ensure it is at the appropriate concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Large ice cubes were stored in a stand up freezer with frozen raw meats/fish. Ensure ice cubes are stored in a manner that prevents cross contamination risks.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips for the bar dishwasher have expired. Ensure new ones are obtained to test the sanitizer solution.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A black plastic garbage bag was being used as a barrier between clean dish storage and a large garbage can. Discussed with manager that this is not a cleanable surface and should be removed. There is also a risk of cross contamination to the clean dishes by having this large garbage can stored in this area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Equipment used to cut/make dough observed with food debris. Ensure all food equipment is kept in a clean and sanitized manner after use.2. Dish racks observed to have a dark grime/build-up, ensure they are cleaned to remove this material.3. Ice scoops in the kitchen and at the bar were being stored in a manner that could cause contamination. Ensure scoops are stored in a clean/sanitized food grade container when not in use.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not being stored in a sanitizing solution. Cleaning cloth was observed on the kitchen counter. The cloth was stored in a bucket of sanitizing solution during inspection.Please ensure used cleaning cloths are always stored in a sanitizing solution when not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas/corners in the facility require some cleaning. Dirt and debris were observed underneath counters and shelves (including dry storage shelves), and underneath the dishwashing area. Please clean these areas and all hard-to-reach corners. Ensure the entire facility is always maintained in a sanitary condition.

Nearby inspected facilities

Own this business? Add a badge to your website