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barBURRITO

1010 - 1155 Cornerstone Boulevard NE Calgary AB T3N 1A9 · Food - General

Official record from Alberta →

Inspection summary

barBURRITO has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 1, 2023. The most recent inspection, on November 18, 2025, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 3 separate inspections, most recently on November 18, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 19, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 18, 2024. 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 4 times across 4 separate inspections, most recently on November 18, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on November 18, 2025. 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.

5 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Pails of quat sanitizer in the front service area measured between 0 to 100ppm.Fresh 200 ppm quat sanitizer was prepared during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cell phone was stored on the food preparation surface of an undercounter cooler with triple doors.The cell phone was stored in a separate area away from food handling/ food storage during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were debris and hair under the equipment storage shelf.Clean the floor including hard-to-reach areas.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in a pail was turbid, and it was dirty with debris.Fresh 200 ppm quat sanitizer was prepared during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained glass cleaner and degreaser were not labeled to indicate their contents.These spray bottles were labeled during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Quat sanitizer in the dishwashing sink measured 500 ppm. The sanitizing solution was dirty with debris.Manually dilute quat sanitizer to 200 ppm until the chemical dispenser is calibrated to dispense sanitizer at the correct concentration. Clean and rinse dishes properly prior to the sanitizing procedure.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips expired on May 1, 2025.Provide unexpired quat sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The back kitchen hand sink was obstructed by a waste receptacle and flattened pieces of cardboard.2) The wall mounted soap dispenser at the back kitchen hand sink had fallen off. It was stored on the wall mounted paper towel dispenser; therefore, it was not easily accessible. Provide an operational soap dispenser in an accessible location by the hand sink.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was posted on a fridge in the back kitchen.Display the food handling permit for public viewing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Some of the equipment on shelving units was not clean. Hair was found on lids. Containers contained debris.Clean and sanitize equipment properly and protect it from contamination during storage.2) Lids were stored in a damaged plastic container.Replace the container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of debris under the equipment storage shelf.Clean the floor including hard-to-reach areas.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer concentration in washcloth buckets was weak and tested at <100ppm. - Operator refilled washcloth buckets from dispenser. Concentration tested at 200 ppm.- As discussed, ensure that sanitizer concentration is regularly checked using available test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal jacket was improperly stored on a shelving unit used for clean utensils.- Removed immediately by the operator.- Designate a separate area for storing personal belongings away from food and utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked chicken was being improperly cooled for over 2 hours, with internal temperature recorded at 37.8 degrees Celsius. - Food was discarded by the operator.- As discussed, follow proper cooling methods to prevent recurrence.2. Chicken nuggets were not maintained at safe temperature after frying, with an internal temperature recorded at 23.1 degrees Celsius, which falls in the danger zone temperature range (4-60C).- Food item was discarded by the operator.- Operator is to ensure cooked/hot-held foods are stored at a minimum temperature of 60 degrees Celsius to prevent bacterial growth.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A barrier was not installed between the hand sink and food prep sink. Please install a stainless steel barrier on the hand wash sink.

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