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barBURRITO

160 - 7 Chambers Avenue Red Deer AB T4P 0M9 · Food - General

Official record from Alberta →

Inspection summary

barBURRITO has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on April 8, 2026, recorded 2 infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 3 times across 3 separate inspections, most recently on April 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 April 8, 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 November 6, 2023. 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 November 6, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat refrigerator had an internal and displayed temperature of 11.4C.All meat items were placed inside the vegetable fridge, which was reading and recorded an internal temperature of 2.3C. Please ensure that refrigeration units are able to store keep high risk foods at 4C or below.**Observed again on April 9, 2026. Fridge that was originally used for storing meat was recorded holding food at 10.5C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quaternary ammonium test strips were not observed onsite to verify sanitizer concentrations.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat refrigerator had an internal and displayed temperature of 11.4C.All meat items were placed inside the vegetable fridge, which was reading and recorded an internal temperature of 2.3C. Please ensure that refrigeration units are able to store keep high risk foods at 4C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quaternary ammonium test strips were not observed onsite to verify sanitizer concentrations.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer solution concentration was initially measured at 0 ppm. Staff complied and prepared a new solution and measured concentration of 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • It was observed that raw meat in the fridge is either stored in food-grade containers or in the original packaging. However, corrugated carton boxes are used as liners to collect raw meat juices. These surfaces are porous and challenging to clean, potentially harboring pathogens that can cause foodborne illness. Please refrain from using them as liners for effective sanitization of the surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handles were observed in direct contact with the food items within the bulk container. The staff complied by placing the scoops in their proper holders to prevent potential food contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals were observed not being properly segregated and stored in designated areas, and in close proximity with other food products. The staff complied by relocating and storing the chemicals away from the food items.

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