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barBURRITO

102 - 100 Riverstone Ridge Fort McMurray AB T9K 1S6 · Food - General

Official record from Alberta →

Inspection summary

barBURRITO has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 18, 2025. The most recent inspection, on August 17, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on July 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on February 23, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 6 times across 6 separate inspections, most recently on August 17, 2026. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on July 24, 2026. For example: 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?

  • 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 2 times across 2 separate inspections, most recently on February 11, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A pallet of unfinished wood was observed used as a storage platform besides the 2-door fridge. The unfinished wood is absorbent and can't be easily cleaned. Ensure that all storage equipment are smooth, non-absorbent, and easily cleanable.
  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A pallet of unfinished wood was observed used as a storage platform besides the 2-door fridge. The unfinished wood is absorbent and can't be easily cleaned. Ensure that all storage equipment are smooth, non-absorbent, and easily cleanable.
  3. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired Quat test strips (July 1, 2026) were utilized for dishwashing at the facility. Ensure that staff have access to satisfactory methods to measure sanitizer concentrations.
    • 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?
      • There was no Food Handling Permit posted during the inspection. Ensure that a current, valid permit is posted in a location easily seen by customers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A pallet of unfinished wood was observed used as a storage platform besides the 2-door fridge. The unfinished wood is absorbent and can't be easily cleaned. Ensure that all storage equipment are smooth, non-absorbent, and easily cleanable.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were no records or signage indicating that the ventilation system located above the deep fryers and stoves were serviced in the last 6 months. Owner indicated that they have contacted an individual to service the hood and will forward the confirmation once it has been completed. Ensure that the ventilation system is serviced every 6 months or as often as a professional recommends.
  5. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No monthly pest inspection reports were available onsite or sent for review. Ensure that monthly pest inspections are conducted and that reports are available for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were no records or signage indicating that the ventilation system located above the deep fryers and stoves were serviced in the last 6 months. Ensure that the ventilation system is serviced every 6 months or as often as a professional recommends.
  6. Monitoring 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?
      • The front handwash station did not have any paper towels for drying hands after handwashing. Ensure that staff have access to handwashing supplies to perform satisfactory handwashing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No monthly pest inspection reports were available onsite or sent for review. Ensure that monthly pest inspections are conducted and that reports are available for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were no records or signage indicating that the ventilation system located above the deep fryers and stoves were serviced in the last 6 months. Ensure that the ventilation system is serviced every 6 months or as often as a professional recommends.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer concentration in the cleaning cloth holding container labelled "Countertop" measured 100ppm at the time of inspection. This solution was changed and the new sanitizer concentration measured 200ppm for QUAT sanitizer. Ensure that QUAT sanitizer is at least 200ppm for food contact surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front handwash station had a plate stored inside it. Staff removed the plate during the inspection. Ensure that the handwash station is used only for handwashing and kept accessible at all times.
    • 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?
      • No Food Handling Permit was posted. Ensure that the permit is posted in a location easily seen by customers.
  9. Initial Inspection

    0 infractions

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