barBURRITO
1 Outlet Collection Way Edmonton International Airport AB T9E 1J5 · Food - General
Inspection summary
barBURRITO has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 13, 2024. The most recent inspection, on August 25, 2025, found no infractions.
1 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.
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 November 29, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 18 times across 7 separate inspections, most recently on January 8, 2025. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
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 7 times across 5 separate inspections, most recently on January 7, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded 2 times across 2 separate inspections, most recently on November 20, 2024. For example:
Is solid and liquid waste being managed in a suitable manner?
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.
8 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some food products are stored on kitchen floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Food and other materials are still observed stored on kitchen floor. Operator is advised to store all materials on shelved at least 6 inches above the kitchen floor and ensure kitchen floor under shelves can be monitored for pest/ rodent infestation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Proper shelves are still not provided in dry food storage area. Plastic crates are used. Floor under them cannot be cleaned and monitored for insect/ pest activity. Operator indicated that shelves are already ordered.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser provided with hand wash sink in back side area is not working properly. Operator is advised to repair/ replace is so that employees can take paper towels when needed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some food products are stored on kitchen floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Food and other materials are still observed stored on kitchen floor. Operator is advised to store all materials on shelved at least 6 inches above the kitchen floor and ensure kitchen floor under shelves can be monitored for pest/ rodent infestation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Proper shelves are still not provided in dry food storage area. Plastic crates are used. Floor under them cannot be cleaned and monitored for insect/ pest activity. Operator indicated that shelves are already ordered.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
5 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser provided with hand wash sink in back side area is not working properly. Operator is advised to repair/ replace is so that employees can take paper towels when needed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Both the hand wash sinks in the facility are not provided with paper towels. Operator provided paper towels at the time of inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some food products are stored on kitchen floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Food and other materials are still observed stored on kitchen floor. Operator is advised to store all materials on shelved at least 6 inches above the kitchen floor and ensure kitchen floor under shelves can be monitored for pest/ rodent infestation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Proper shelves are still not provided in dry food storage area. Plastic crates are used. Floor under them cannot be cleaned and monitored for insect/ pest activity. Operator indicated that shelves are already ordered.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser provided with hand wash sink in back side area is not working properly. Operator is advised to repair/ replace is so that employees can take paper towels when needed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some food products are stored on kitchen floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Food and other materials are still observed stored on kitchen floor. Operator is advised to store all materials on shelved at least 6 inches above the kitchen floor and ensure kitchen floor under shelves can be monitored for pest/ rodent infestation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Proper shelves are still not provided in dry food storage area. Plastic crates are used. Floor under them cannot be cleaned and monitored for insect/ pest activity. Operator indicated that shelves are already ordered.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cooked chips are stored in cardboard box. Operator is advised that old cardboard boxes cannot be used to store ready to eat food as these cannot be cleaned and sanitized. Operator is advised to discard cooked chips stored in this box. Operator discarded these at the time of inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw chicken and pork are kept at room temperature in storage area. Temperature of this is recorded 2 degrees Celsius. Operator indicated that it is kept at room temperature for thawing. Operator is advised to thaw frozen food as per proper procedures. Operator indicated that this meat will be cooked within next 2 hours. Operator transferred it to cooler at the time of inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser provided with hand wash sink in back side area is not working properly. Operator is advised to repair/ replace is so that employees can take paper towels when needed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some food products are stored on kitchen floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Food and other materials are still observed stored on kitchen floor. Operator is advised to store all materials on shelved at least 6 inches above the kitchen floor and ensure kitchen floor under shelves can be monitored for pest/ rodent infestation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Proper shelves are still not provided in dry food storage area. Plastic crates are used. Floor under them cannot be cleaned and monitored for insect/ pest activity. Operator indicated that shelves are already ordered.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Food and other materials are still observed stored on kitchen floor. Operator is advised to store all materials on shelved at least 6 inches above the kitchen floor and ensure kitchen floor under shelves can be monitored for pest/ rodent infestation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some food products are stored on kitchen floor.
- 24. Is solid and liquid waste being managed in a suitable manner?
- A big green garbage bin of the mall is again brought inside the facility to dump garbage. This bin is not lined with plastic bags. Operator removed this bin at the time of inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Initial Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels are not provided to the hand wash sink. Operator provided paper towels at the time of inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some food products are stored on kitchen floor.
- 24. Is solid and liquid waste being managed in a suitable manner?
- A big green garbage bin of the mall is brought inside the facility to dump garbage. This bin is not lined with plastic bags. Operator removed this bin at the time of inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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