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barBURRITO

130 - 3561 20 Avenue NE Calgary AB T1Y 0B9 · Food - General

Official record from Alberta →

Inspection summary

barBURRITO has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on July 13, 2026, found no infractions.

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

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 4 times across 3 separate inspections, most recently on July 9, 2026. 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 July 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 19, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 on July 8, 2026. For example: Do food handlers ensure that food is protected from contamination (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 once on July 8, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler by the wall closest to the front window had internal temperature measured at 12°C using a probe thermometer. Temperatures in the danger zone (4°C - 60°C) allow rapid growth of pathogenic bacteria in stored food and increases the risk of foodborne illness. Remove the foods stored in this cooler until it can maintain temperatures below 4°C. **Do not store any perishable food in this cooler until it is adjusted or repaired to maintain temperatures below 4°C.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer solution in bucket was tested below 200 ppm at the time of inspection. Ensure sanitizer solution concentrations are maintained at 200 ppm and changed after 4 hours or as and when they are visible soiled. **Quats sanitizer was changed and tested satisfactory during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Newspapers were observed being used as a covering on top of an unused fryer and as a storage surface for utensils. Ensure that only smooth, durable, non-absorbent, and easily cleanable food-grade materials are used to cover equipment and store utensils. **Remove all newspapers immediately and replace them with approved food-grade or leave uncovered.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops with handles were observed stored in the dry food products with handle touching the product. Ensure scoops are stored with handle positioned upright to avoid contamination of food.**The scoops were repositioned so that the handles were stored upright during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler by the wall closest to the front window had internal temperature measured at 12°C using a probe thermometer. Temperatures in the danger zone (4°C - 60°C) allow rapid growth of pathogenic bacteria in stored food and increases the risk of foodborne illness. Remove the foods stored in this cooler until it can maintain temperatures below 4°C. **Do not store any perishable food in this cooler until it is adjusted or repaired to maintain temperatures below 4°C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An insert of chicken was found cooling at room temperature on a cart positioned next to a running fan near the back door. The product's internal temperature was measured at 63°C. Ensure proper cooling procedures are followed by cooling hot foods from 60°C to 20°C within 2 hours, and then from 20°C to 4°C or below within the next 4 hours. Approved cooling methods include using an ice bath while stirring frequently and portioning foods into shallow containers.***The insert containing the chicken was placed in an ice bath during the inspection for rapid cooling.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water was not available at the handwashing sink and the adjacent prep sink during the inspection. Operator indicated that the hot water tank works 50% of the time. Ensure that a consistent supply of hot water is maintained at all times to support proper dishwashing and sanitation. **Repair or replace the hot water tank immediately and restore hot water supply.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food must be reheated to 74C (165 F), before placing into the hot holding unit.Also have to ensure that the water is at the required level and the temperature is at lest 70C
  7. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Observed multiple red pails with sanitizer, stored on food prep tables next to food.The regulation asks to store chemicals in a manner to prevent contamination of any food or food area. An open pail is not a safe manner. Pail can be knocked over, splatter from clothes may end up on food. Store the pails under the table. If proper food handling practices are followed, you need to sanitize every 2 hours. You need one pail in the back another in the front. Proper and timely use the sanitizer doe's the job, not the number of pails.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

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