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barBURRITO

129 - 8900 114 Street NW Edmonton AB T6G 2S4 · Food - General

Official record from Alberta →

Inspection summary

barBURRITO has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 20, 2024. The most recent inspection, on October 5, 2026, recorded 5 infractions.

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

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 2 times across 2 separate inspections, most recently on October 5, 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 2 times across 2 separate inspections, most recently on October 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 5, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 3 separate inspections, most recently on October 5, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 November 18, 2024. 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.

5 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution/bucket was available at the time of inspection; the sani bucket in the front of house was empty with a dried, used cleaning cloth in it. ACTION REQUIRED: please include creating sani buckets as part of the opening duties. Also include testing sanitizer daily to ensure dispensing unit is working properly.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle in the dishwashing area was not labelled to indicate contents - staff stated it contained dish soap and water.ACTION REQUIRED: ensure all chemical bottles are labelled to indicate contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was thawing in stagnant water in the prep sink. CDI: cold water tap turned on.ACTION REQUIRED: review acceptable thawing procedures with all staff members - see resource below.RESOURCE: https://albertahealthservices.ca/assets/wf/eph/wf-eph-thawing-cooling-foods-safely.pdf
    • 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?
      • Facility was operating without a valid food handling permit. Posted food handling permit expired September 30, 2026. The invoice for the permit renewal was outstanding.ACTION REQUIRED: pay the food handling permit invoice within 72 hours. Invoice provided via email with this report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2026-10-07The following sanitation concerns were noted:-General filth build-up under and around the dishwashing area. -Styrofoam under the upright freezer by the deep fryers was visibly dirty/soiled-Wooden platforms in the back of house were visibly dirty. ACTION REQUIRED: deep clean required in the back of house, particularly around the dishwashing area and under equipment. Remove any equipment that is no longer needed to facilitate easier day-to-day cleaning. Revise the current cleaning schedule to prevent future sanitation concerns.__________________________2025-07-07The container containing onions requires cleaning. Also better cleaning is required underneath equipment.
  2. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sani solution coming from the sink had a concentration of 0ppm.After completing another inspection in the food court came back with the owner and the concentration was 200ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The container containing onions requires cleaning. Also better cleaning is required underneath equipment.
  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bags of frozen meat were being thawed in the sink without cold running water. Proper thawing procedures were discussed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Large circular pans were placed inside the hand sink at the front service area. The hand sink must remain clear at all times to allow for proper hand washing procedures.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Metal pans were found inside the hand sink in the front area. The operator was instructed to ensure that nothing is stored in the hand sink, so it remains accessible for handwashing at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris and dust is present on the walls and floors in the dish area. Needs cleaning and organizing.

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