Skip to content
Loading map…

barBURRITO

18559 Stony Plain Road NW Edmonton AB T5S 2X6 · Food - General

Official record from Alberta →

Inspection summary

barBURRITO has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 23, 2024. The most recent inspection, on May 6, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions 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 2 times across 2 separate inspections, most recently on May 6, 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 May 23, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on May 6, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 once on May 23, 2024. 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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Repeated violation: Brown paper towels are often made from recycled pulp and may contain contaminants. They are not suitable for direct contact with food, especially high‑fat or high‑moisture foods, due to the risk of contamination. Please ensure that only food‑grade, approved materials are used for wrapping or covering food.2025-05-27 - Deep fried crispy chicken is covered with single use brown paper towelPlease do not use single use brown paper towel on food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen pulled pork was observed thawing in a pail of standing water, which is not an approved thawing method.Please ensure that proper thawing procedures are followed. Food must be thawed safely using one of the following methods:1) Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables.2) Place under cold, running water in the sink.3) Using a microwave oven. Cooking foods immediately after thawing.4) Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking. During the inspection, staff corrected this practice by moving the product to the prep sink and placing it under cold, running water for thawing.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handle of the faucet at the handwashing sink is not in good repair for ease of use. Please ensure the faucet handle is fixed and is in good repair to encourage hand hygiene.The manager advised; waiting for parts.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deep fried crispy chicken is covered with single use brown paper towel and was sitting >4C for an extended period of time. The crispy chicken's internal temperature was checked using a probe thermometer, and it was 13C. The food item was discarded during inspection.Please ensure all potentially high-risk food items are kept cold 4C or below or hot 60C or above.Please do not use single use brown paper towel on food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handle of the faucet at the handwashing sink is not in good repair for ease of use. Please ensure the faucet handle is fixed and is in good repair to encourage hand hygiene.
  5. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer concentration is <200PPM. Please ensure the automatic sanitizer is dispensing sanitizer concentration of 200PPM. Please mix sanitizer manually until the dispenser is serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Items that go with food are stored under the handwashing sink with drain line. Please ensure all such items are stored in a manner protecting them from potential accidental contamination. Please store utensils at least 1 foot away from handwashing sink preventing from potential splash,

Nearby inspected facilities

Own this business? Add a badge to your website