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barBURRITO

102 - 1860 Strachan Road SE Medicine Hat AB T1B 4J8 · Food - General

Official record from Alberta →

Inspection summary

barBURRITO has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on April 20, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The last 2 inspections in a row found no infractions. 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 5 times across 3 separate inspections, most recently on October 6, 2025. 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 6 times across 5 separate inspections, most recently on October 6, 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 3 times across 3 separate inspections, most recently on October 6, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on February 14, 2024. 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?

  • 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 once on February 14, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The scoop in the rice container was stored with the handle pointing down. The operator removed the scoop and hung it up.2. A bag of onions and rice were being stored on the floor. The operator promptly moved them to the shelf.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was being thawed in warm water in the prep sink. The operator drained the water and proceeded to thaw the chicken under cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The vent hood is overdue for a service. Please ensure the vent hood is up to date with servicing.2. There is accumulated grime and dust build up on the vent hood. Please ensure the vent hood is properly cleaned to prevent cross-contamination of food.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were left in the black bean and rice bulk storage containers with the handles touching the food. The operator moved the scoops to the hanging position in the container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ground beef in the steam table measured 40 degrees C. The operator reheated the food to 74 degrees C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hot water of the hand sink in the washroom closer to the entrance kept running unless the valve under the sink was turned off.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no hand soap in one of the customer washrooms.
  6. 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?
      • The hot water of the hand sink in the washroom closer to the entrance kept running unless the valve under the sink was turned off.
  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked food was left at room temperature to cool down. The operator placed the cooked item under the heat lamp promptly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meat was thawed in stagnant water. The operator placed the meat into a fridge.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prepped produce and sauces placed on cold table were measured at 8 °C and the ones stored inside were measured at 6.8 °C. The operator checked the temperature setting and it was below 4 °C. The operator stated that he would contact maintenance personnel to check. In the meantime, he transferred the stored items into another functioning fridge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hot water of the hand sink in the washroom closer to the entrance kept running unless the valve under the sink was turned off.
  8. Demand Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were left in bulk food supplies. They were promptly moved by the operator so that they were hanging up and not touching any food when not in use.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was a box with used paint cans stored above food products in the dry storage area. There was no evidence that the cans had leaked and/or adulterated any food products. The operator moved the box to a separate area away from food.
    • 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?
      • A valid permit was not on display. The operator printed off a copy for posting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several high-touch surfaces (cooler doors/handles) and the handwashing sink in the kitchen area required cleaning; these areas were promptly cleaned by the operator.

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