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barBURRITO

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

Official record from Alberta →

Inspection summary

barBURRITO has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on September 2, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times on August 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on February 25, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on August 17, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff advised that the approved sanitizer solution had run out, and water alone was being used to wipe and clean food contact surfaces and equipment at the time of inspection.Ensure an approved sanitizer solution is available and used for sanitizing all food contact surfaces and equipment at all times. Maintain an adequate supply of sanitizer and verify concentrations regularly to ensure effective sanitization.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two bags of raw chicken were observed being thawed in a sink filled with standing water. The water was not running continuously. Staff advised that the chicken had been placed in the sink for thawing at approximately 11:00 a.m. The temperature of the thawing chicken was measured at 29.9°C at approximately 2:31 p.m. Raw poultry was therefore being held at a temperature conducive to bacterial growth for an extended period of time.Improper thawing of potentially hazardous foods can allow the surface temperature of the food to enter the temperature danger zone, promoting the growth of pathogenic bacteria and increasing the risk of foodborne illness. Food must be thawed using approved methods that maintain food safety.CDI: During the inspection, staff were instructed to discard the improperly thawed chicken. The chicken was discarded, and the sink was subsequently cleaned and sanitized.Ensure frozen foods are thawed using approved methods only, including:*Under refrigeration at 4°C or below;*Completely submerged under continuously running cold potable water;*In a microwave oven, provided the food is immediately cooked thereafter.*As part of the continuous cooking process.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A 3-compartment sink was being used for manual dishwashing, and QUATS sanitizer was used for the sanitizing step. However, no dishwashing sanitizer was available at the time of inspection. Staff advised that the facility had run out of sanitizer one day prior to the inspection and was awaiting a supply delivery. Despite the absence of sanitizer, dishwashing operations continued, resulting in equipment and utensils not being sanitized after cleaning.CDI: During the inspection, staff were instructed to immediately obtain and prepare an approved sanitizer solution for dishwashing operations. Staff obtained sanitizer and prepared a sanitizing solution during the inspection.Ensure an approved sanitizer is available and used for all dishwashing and sanitizing activities at all times. Maintain an adequate inventory of sanitizer products to prevent interruptions to proper cleaning and sanitizing procedures.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit was valid at the time of inspection and not posted for public view.Ensure the valid food handling permit is posted in a noticeable location where it is readily visible to persons served and maintained on display at all times.
  3. 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.
  4. 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.
  5. 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.
  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

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