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barBURRITO

115 - 840 St. Albert Trail St. Albert AB T8N 7V2 · Food - General

Official record from Alberta →

Inspection summary

barBURRITO has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on September 11, 2026, found no infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 20 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The last 2 inspections in a row found no infractions. 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 12 times across 6 separate inspections, most recently on July 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 9 times across 7 separate inspections, most recently on July 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 16, 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?

  • 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 11 times across 7 separate inspections, most recently on July 27, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 4 times across 3 separate inspections, most recently on June 20, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Cleaning cloth was being stored in a soapy water solution. Education was provided that the cloths are to be stored in sanitizer between uses to reduce the bacterial load.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***food safety heating and cooling records are not being maintained. Staff were unaware of these logs. sanitizer concentration logs are also to be documented and maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Staff was not following safe cooling procedures. Three batches of chicken were cooked over a one hour period and all were put in the same insert and left a room temperature. This does not promote safe, quick cooling of the chicken. An ice wand was placed on the chicken during the inspection.***Staff was not following safe cooling procedures. Ensure foods cooling down on the counter are timed to ensure that they are cooled through the danger zone quickly before being put in the cooler in a timely manner.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***One staff indicated she had previous food safety training. The online home study course link was provided to both staff present with the request that the certificate be sent by e-mail and safe procedures be implemented at the facility.***Due to unsafe food handling practices observed, lack of record keeping, lack of effective sanitizer etc. more staff training is recommended.
  4. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The sanitizer in the cleaning cloth containers was less than the effective 200ppm Quat solution (100ppm). Staff changed it at the start of the inspection. The solution was 200ppm at that time.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Cleaning cloth was being stored in a soapy water solution. Education was provided that the cloths are to be stored in sanitizer between uses to reduce the bacterial load.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***food safety heating and cooling records are not being maintained. Staff were unaware of these logs. sanitizer concentration logs are also to be documented and maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Staff was not following safe cooling procedures. Three batches of chicken were cooked over a one hour period and all were put in the same insert and left a room temperature. This does not promote safe, quick cooling of the chicken. An ice wand was placed on the chicken during the inspection.***Staff was not following safe cooling procedures. Ensure foods cooling down on the counter are timed to ensure that they are cooled through the danger zone quickly before being put in the cooler in a timely manner.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***One staff indicated she had previous food safety training. The online home study course link was provided to both staff present with the request that the certificate be sent by e-mail and safe procedures be implemented at the facility.***Due to unsafe food handling practices observed, lack of record keeping, lack of effective sanitizer etc. more staff training is recommended.
  5. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The sanitizer in the cleaning cloth containers was less than the effective 200ppm Quat solution (0 to 50 ppm). Staff changed it but the concentration was still not effective.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Cleaning cloth was being stored on top of the window cleaner spray bottle. Ensure cloths are stored in an effective sanitizer solution between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***Used/soiled utensils were being left on the counter for re-use. Discussed proper storage (stored in a sanitizer solution or washed rinsed and sanitized after each use). Storing used with food debris present at room temperature allows for bacterial growth.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***thermometer was a source of cross contamination as staff used it to check bean temperature (from the cooler), left on the counter and then used to check chicken temperature from the microwave. Discussed that the thermometer should be sanitized between uses and not left soiled on the counter. Education was provided to the staff and proper sanitizing procedures were discussed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Staff was not following safe cooling procedures. Ensure foods cooling down on the counter are timed to ensure that they are cooled through the danger zone quickly before being put in the cooler in a timely manner.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The quat sanitizer in the third sink was not being maintained at an effective concentration. Staff went to refill the sink but the sanitizer dispenser was not effectively dispensing a 200ppm sanitizer solution. The source line was empty and the unit was not effective in dispensing the necessary sanitizer. After this was pointed out they moved the mostly empty sanitizer source bag and once the sanitizer concentrate was present, the unit dispensed a 200ppm solution of Quat sanitizer. Ensure staff are checking the sanitizer concentration and an effective solution is present.Education was provided and a 200ppm solution was available in the third sink by the end of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Staff were not checking the sanitizer concentration often enough to ensure that an effective concentration was maintained in the cleaning cloth containers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***The Quat test strips available onsite were discoloured and expired. Discoloured/expired test strips may not be providing accurate sanitizer concentration readings.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Staff were not checking the sanitizer solution in the third sink. An effective 200pm quat sanitizer solution was not being maintained and staff were unaware as they were not testing the sanitizer concentration.
    • 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?
      • ***Pest control records were not up to date. The most recent report had been done at the beginning of May. Ensure pest control records are completed monthly and kept onsite for review.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***Due to unsafe food handling practices observed, lack of record keeping, lack of effective sanitizer etc. more staff training is recommended.
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Discussed proper cooling for the cooked product. This includes having a timer to ensure that it is moved into the cooler in a timely manner, ensuring that the product is put in shallow pans to promote quicker cooling. During the inspection staff set a timer on the phone to help ensure that the containers are moved to the cooler quickly. Resource will be sent with this report.
  7. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The sanitizer concentration for the wiping cloths was not being maintained at an effective 200ppm concentration. Staff made a new solution during the inspection. Staff are to maintain the sanitizer concentration at an effective 200ppm at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Staff are not properly washing their hands at the back hand sink. With no soap or paper towels present the sink is not being properly utilized for hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***The soap dispenser was not working at the back hand sink during the inspection. Staff replaced with a squeeze bottle.***There was no paper towels present at the back hand sink. Staff stocked and put a napkin dispenser by the hand sink as a temporary measure upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The cooler was not working. Manager indicated that it was still under warranty. Discussed that the unit may have a defrost cycle that interfered with food safety temperature control. The coolers are to be capable and maintain the perishable foods at a temperature of 4C or colder at all times.Following the inspection operator indicated unit had returned to safe food temperatures (less than 4C)..
  8. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The sanitizer concentration for the wiping cloths was <50ppm Quat solution. Discussed and the solution was changed during the inspection. Discussed that the solution was to be checked and changed often enough to maintain an effective 200ppm solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The single door upright cooler in the back was 7 to 9C during the inspection (built in thermometer read 40 to 49C during the inspection. Records indicated that the unit was 37C in the morning of the inspection.All perishables were removed from the single door cooler and put in the working two door cooler that was 2C 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?
      • ***There were no paper towels present by the back hand sink for drying hands. Discussed that a lack of supplies may discourage timely hand washing and /or encourage bad habits with regards to effective had washing by staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***The back hand sink did not have soap present. Corrected during the inspection, the soap dispenser was refilled.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The cooler was not working. Manager indicated that it was still under warranty. Discussed that the unit may have a defrost cycle that interfered with food safety temperature control. The coolers are to be capable and maintain the perishable foods at a temperature of 4C or colder at all times.Following the inspection operator indicated unit had returned to safe food temperatures (less than 4C)..
  9. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There had been hot food put in the cooler prior to the inspection. The entire cooler had warmed up. The hot food was removed and temperature checked (it was still over 60C. Staff were instructed that it was put in a shallow container, left out for tempering (with a timer) before being moved to the cooler. Discussed other options for quick cooling that would not warm the cooler (stirring with an ice wand, putting the container in an ice bath, spreading out in a shallow container). Proper cooling resource will be sent with this inspection report.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was one cooler where hot beans had been put in it and the temperature was 9C. The temperature logs were checked and the unit had been effective earlier today. Ensure that the cooler returns to 4C in an acceptable time (1 hour).
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***Mop sink did have a hose present and the end was dangling in the basin creating a cross connection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There were damaged/uncleanable utensils present. Discussed that the melted plastic measuring cups and spatulas were not acceptable and were uncleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Inserts and equipment are to be allowed to air dry before being put away.
  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the bucket was at inadequate concentration.Ensure sanitizer is tested at 200ppm at the dispensing station and replace sanitizer after about 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen food were being thawed at room temperature. Manager turned on the cold water during inspection.Ensure thawing is completed either under cold running water or in a cooler overnight.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooked rice in the steam table was measured below 60C. Food had been in the hot holding for over 2 hours. Staff discarded food during inspection.Temperature records did not match temperature checks using the same facility probe thermometer.Ensure food is well monitored with a functional thermometer and accurate records are maintained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The hot water faucet of the front handwashing sink was in disrepair.Ensure hot water faucet is repaired or replaced and maintain handwashing sink in good working condition.
  11. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Noted there were scoops present with the handles embedded in the bulk products. Discussed with staff and they corrected immediately. Scoops are to be stored in a manner that does not contaminate the bulk products.
    • 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?
      • ***Pest control records were not up to date, last done in August. Discussed that they were to be completed monthly.

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