Skip to content
Loading map…

barBURRITO

180 - 3440 69 Street NW Calgary AB T3B 2J8 · Food - General

Official record from Alberta →

Inspection summary

barBURRITO has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on March 17, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 once on September 24, 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 February 12, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 24, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 5 times across 5 separate inspections, most recently on February 20, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fabric carpet that was contaminated with sewage up from the floor drain was beside the three compartment sinks floor. Discard the carpet as this is not cleanable.Feb 25, 2026The carpet was still not discarded.Discard the carpet as this is not cleanable.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fabric carpet that was contaminated with sewage up from the floor drain was beside the three compartment sinks floor. Discard the carpet as this is not cleanable.
  4. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice and spices were soaking in the rice pot. Rice mixture was measured at 38.0 degrees C. Start cooking the rice right away. Please do not soak rice mixture at room temperature. Soak in cooler at 4 degrees C or cook right away.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Slime build-up on the edges of the sinks.Clean and sanitize the sinks2) Non-stick Teflon coating was scratched off from the frying pans.Replace the pans.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Green painter's tape was used to cover the slit between the wall and inserts.Use a cleanable material to prevent crumbs from going into the slit.Previous report:Saran wrap was used to cover the front prep insert cooler. Remove saran wrap and fix the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Brown paper bag and saran wrap were used to cover the front area storage shelves.2) Grill brick dust underneath the front sink cupboard.3) Grime build-up on the floor hard to reach areas and on the grease trap cover. 1 to 3) Remove all the unwashable materials used to cover the shelves and clean these areas.
  5. Demand Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Found a whole container of used plastic bags on the prep table.Previous Inspection:Single used plastic bags were being re-used to portion French fries. Do not reuse single use items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Scoop handles, knife handles, and food storage containers were covered with dirty green tape.Remove all tape and use another method to identify utensils. 2) Plastic scoops handles were melted by heat. Replace all broken handles. 3) Saran wrap was used to cover the front prep insert cooler. Remove saran wrap and fix the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelves in the back prep area were wrapped with saran wrap. Previous inspection:The front storage shelves were saran wrapped. Remove saran wrap and clean the shelves regularly.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No quat sanitizer was detected in the red sanitizer buckets in the front service area. Use 200ppm quat sanitizer and change the buckets more often to maintain the strength at 200ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Found a whole container of used plastic bags on the prep table.Previous Inspection:Single used plastic bags were being re-used to portion French fries. Do not reuse single use items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Scoop handles, knife handles, and food storage containers were covered with dirty green tape.Remove all tape and use another method to identify utensils. 2) Plastic scoops handles were melted by heat. Replace all broken handles. 3) Saran wrap was used to cover the front prep insert cooler. Remove saran wrap and fix the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelves in the back prep area were wrapped with saran wrap. Previous inspection:The front storage shelves were saran wrapped. Remove saran wrap and clean the shelves regularly.
Own this business? Add a badge to your website