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barBURRITO

106 - 10915 104A Avenue Grande Prairie AB T8V 8J6 · Food - General

Official record from Alberta →

Inspection summary

barBURRITO has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 15, 2024. The most recent inspection, on November 27, 2025, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on November 18, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on November 4, 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)?

  • 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 4 separate inspections, most recently on November 7, 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?

  • 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 6 times across 3 separate inspections, most recently on November 7, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 5 times across 3 separate inspections, most recently on November 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?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • Hand washing sink in the kitchen: hot water is not available. Handle is broken. Cold water is available. Ensure faucet is repaired and running hot and cold water is available at the hand washing sink.Update: November 7, 2025Plumber has ordered parts for repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Prep sink faucet is leaking. Ensure prep sink faucet is repaired.Update: November 7, 2025Plumber has ordered parts for repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Automatic sanitizer dispenser that is connected to the 3-compartment sink faucet is broken. Staff are currently mixing the sanitizer manually. Ensure automatic sanitizer dispenser is repaired.Update: November 7, 2025Plumber has ordered parts for repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One upright fridge in the kitchen is not working and is not in use. Ensure upright fridge is either repaired or replaced.
  3. Demand Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Spice container outside surface is dirty. Spice has been caked on the surfaces of the lid. Ensure spice containers are cleaned.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink in the kitchen: hot water is not available. Handle is broken. Cold water is available. Ensure faucet is repaired and running hot and cold water is available at the hand washing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Prep sink faucet is leaking. Ensure prep sink faucet is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Automatic sanitizer dispenser that is connected to the 3-compartment sink faucet is broken. Staff are currently mixing the sanitizer manually. Ensure automatic sanitizer dispenser is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One upright fridge in the kitchen is not working and is not in use. Ensure upright fridge is either repaired or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following food equipment requires extra cleaning:- Side of the deep fryers- inside of the ovenEnsure all food equipment's are cleaned regularly and maintained.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit: temperature of chicken was 50 Deg C. Temperature of unit was adjusted.Ensure hot holding unit maintains food temperature at 60 Deg C or hotter.
  5. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food hander wear gloves without washing hands. Food handlers was educated on glove use. Ensure glove use policy is in place. Glove use does not replace hand washing and hands must be washed prior to wearing gloves. Gloves must be discarded after each task.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot food was held at 45 Deg C. Hot holding unit was not at 60 Deg C or hotter before food was placed in it. Food handler was instructed to increase the temperature of the hot holding unit and reheat the food to 74 Deg C or hotter for 15 seconds before placing it back into the hot holding unit. Ensure hot holding unit is at 60 Deg C or hotter before placing hot food in it.
    • 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 papers are not available to verify sanitizer concentration.Obtain QUAT sanitizer test papers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid soap dispenser was empty at the public washroom handwashing sink. Dispenser was refilled during inspection.Ensure liquid soap dispenser is refilled when its empty.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use zip-lock plastic bags are reused. Bags were discarded. Ensure single use bags, containers and utensils are discarded after one use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Green cutting board has black knife marks and stain.Ensure cutting board is either cleaned thoroughly or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use forks and spoons are not stored properly (business end facing up).Ensure single use forks and spoons are properly stored (handling end facing up).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule and logs are not available for food equipment's.Ensure cleaning logs are available and kept for all food equipment's (e.g. deep fryer, oven, coolers, freezer, etc.)
  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the cooler was found to be above 10*C.The temperature log for the morning has the cooler as temperature at 5*C. Staff was advised to get ice to place under the inserts if the temperatures don't go down to 4*C. The cooler has cut vegetables, cheese and sauces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The two grills by the front serving area had dirt stuck on the handlings and around the handles. Ensure the handle is cleaned/ wiped twice 1st wipe with soapy water and second wipe with sanitizing solution. Ensure the handles are cleaned every day.Add to the daily cleaning log.
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