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barBURRITO

2 Heritage Drive Bowden AB T0M 0K0 · Food - General

Official record from Alberta →

Inspection summary

barBURRITO has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 5, 2024. The most recent inspection, on November 6, 2025, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The last 4 inspections in a row found no infractions. 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.

  • 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 4 times across 2 separate inspections, most recently on April 3, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on April 3, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 April 23, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were left in the spices containers above the prep table. Do not store scoops in food containers. Provide a cleanable container for spice scoops.
  6. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There were no test strips available for the surface sanitizer. Purchase and make available sanitizer test strips. All Below are Corrected2. The sanitizer bucket for cloths was empty and the cloth was just damp. Keep the bucket half full so the cloth is continuously submerged in sanitizer.3. The sanitizer cloths were quite dirty at the time of the inspection. Ensure sanitizer cloths are changed out regularly and as they become soiled during the day.4. The sanitizer dispensing mechanism back drains, which leaves the supply hose empty. Ensure the water runs long enough for sanitizer to be fully dispensed. Use test strips to confirm the sanitizer is being dispensed at the correct concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Test strips for the dishwash sanitizer were not available. Purchase and make available sanitizer test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. The back door bottom sweep weather seal was damaged and ineffective, which could allow pest entry. Install or replace the door bottom sweep to prevent pest entry.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There were no test strips available for the surface sanitizer. Purchase and make available sanitizer test strips. 2. The sanitizer bucket for cloths was empty and the cloth was just damp. Keep the bucket half full so the cloth is continuously submerged in sanitizer.3. The sanitizer cloths were quite dirty at the time of the inspection. Ensure sanitizer cloths are changed out regularly and as they become soiled during the day.4. The sanitizer dispensing mechanism back drains, which leaves the supply hose empty. Ensure the water runs long enough for sanitizer to be fully dispensed. Use test strips to confirm the sanitizer is being dispensed at the correct concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A scoop was left in the bulk food container. Ensure bulk food scoops are not left in the food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Test strips for the dishwash sanitizer were not available. Purchase and make available sanitizer test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. The back door bottom sweep weather seal was damaged and ineffective, which could allow pest entry. Install or replace the door bottom sweep to prevent pest entry.Pest Control records were maintained and availableThe facility had an ongoing pest control service in place.

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