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2004 50 Avenue Red Deer AB T4R 3A2 · Food - General

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is generally well maintained and clean at the time of inspection.Grease and food debris were noted to be collecting below the burners. Deep clean recommended.**Area was noted to be cleaner but still has some food debris and oil on February 25, 2026. Supervisor said they would clean it at the end of the day.
  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is generally well maintained and clean at the time of inspection.Grease and food debris were noted to be collecting below the burners. Deep clean recommended.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked rice observed on the stove, stove was off. Discussed proper cooling procedure and methods with staff, rice was placed in stainless steel pan to cool in refrigerator.High risk food should be cooled quickly. PHI emailed cooling educational documents to operator.2. Pot of beans observed in room temperature. Staff placed ice wand from freezer to help cool product quicker.
  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Staff was observed not washing their hands at critical times such as before handling food, after before and after using the gloves, after handling till/cash register that could potentially contaminate their hands which can lead to food cross contamination. - Discussed with all staff the importance of handwashing practice at all times when handling food safety. Staff acknowledged same.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • X1 - It was observed that produce food was sitting on the shelving unit of the cooler unwrapped from the packaging and unprotected from any contaminants. - Staff complied to move the produce food in the food grade container.X2 - Portioned sauces and condiments were not appropriately covered and labeled with dates. Please ensure to label and cover food items to protect from contamination. -Staff complied to cover and date the portioned containers. X3 - A food product was observed on the floor. Staff complied to move the food and placed above a bulk container.- Please ensure to keep all food items at least 6 inches off the ground/floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • It was observed that a cooked meat was sitting on a prep table on a room temperature. Probed temperature was measured at 45 degrees C. Staff stated food item was out for an hour. Staff complied to move the food back to the fridge to maintain it at below 4 degrees C. - Please always ensure to keep cooked food or potentially hazardous food out of the danger zone of 2 hours and to maintain at an appropriate temperature range of below 4 and above 60 degrees C. No recent temperature control logs available for all temperature regulated holding units.-Please ensure to monitor daily and keep records of the temperature regulated holding units.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the kitchen has a cold and hot running water. No liquid dispensing soap available and paper towel was not securely placed. -Staff complied to stock soap and secure the paper towel. Please ensure the availability of hand sink equipped with well stocked supplies to all staff to encourage handwashing practice to break the chain of infection causing foodborne illnesses.
    • 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?
      • No pest infestation noted. No pest control records on file.