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barBURRITO

210 - 350 Shawville Boulevard SE Calgary AB T2Y 3S4 · Food - General

Official record from Alberta →

Inspection summary

barBURRITO has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 12, 2024. The most recent inspection, on September 29, 2026, recorded 2 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 8 times across 6 separate inspections, most recently on September 29, 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 3 times across 3 separate inspections, most recently on March 5, 2026. 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 once on March 5, 2026. 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?

  • 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 4 separate inspections, most recently on September 29, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 March 5, 2026. 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.

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Update on Sept 29/2026 Temperature of cooler located under the counter in front prep area was 10C and internal temperature of cheese stored in this cooler was between 8.3 C-8.5C *Repeat violation from previous inspection*Corrective action: Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Cheese bags were moved to another cooler during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update on Sept 29/2026Plumbing was still leaking under dish washing sinks.* Repeat violation from previous inspection*Corrective cation:Repair the plumbing to stoop leakage.
  2. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Temperature of cooler located under the counter in front prep area was 8.8C and internal temperature of cheese stored in this cooler was 7.8C b) No thermometer was provided in this cooler.Corrective action:a) Ensure that temperature of the cooler is maintained at 4C or less. Adjust the temperature of the cooler.b) Provide thermometer in this cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing was a leaking under dish washing sinks, and a bin is kept underneath to collect leaking water.Corrective cation:Repair the plumbing to stoop leakage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris were noted in between cooking equipment and under dish washing sinksCorrective action:Clean the above noted areas
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Updated on March 11/2026Temperature of cooler located under the counter near deep fryer was 15.7 C and internal temperatures of bags of raw steak were between 12 C-13C, pork at 12.4C, raw chicken between 13C-13.9C.Requirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or lessSteaks, pork and chicken were discarded.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in both sani -pails located in front prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handles were stored in rice and beans bulk bins located in back prep area.Requirement:Store scoop handles out of food to prevent contamination. Store scoop vertically with handle up.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of cooler located under the counter near deep fryer was 10 C and internal temperature of raw steak stored in this cooler was at 11.4 C and remaining meats like chicken, beef, steaks, ground meat were between 5.3C-10 CRequirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or lessSteak at 11.4C was discarded.Remaining perishable foods were moved to another cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of partially deep-fried crunchy chicken and partially done falafel stored on the cart without temperature control were 21C and 24.9C respectively.Requirement:Ensure that perishable foods are stored at 4C or less OR at 60 C or higherProvide a warmer near the grill to store partially done food to store at 60 C or higher.Crunchy chicken and falafel were discarded during inspection.
    • 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?
      • Self-managed pest control inspection report using AHS check list was for Oct/2025Requirement:Maintain pest control records on monthly basis.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for surfaces in prep areas.Requirement: Provide ready to use sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Jackets were stored on pop bottles and bulk bins in back storage area.Requirement: Store personal and miscellaneous items separately from food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing was leaking at hand washing sink in back prep area.Requirement:Repair the plumbing to stop leakage.
  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of black beans stored in the warmer was 43C.Requirement:- Ensure that perishable foods under hot holding are stored at 60 C and higher.-Beans at 43 C were discarded during inspection.
  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat in sanitizer solution of both pails located in front prep area was 50 ppm.Requirement: Ensure that concentration of quat is maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Internal temperature of chicken stored in the warmer was 52C.-Insert was overfilled.Requirement:-Ensure that chicken is stored at 60 C and higher during hot holding.-Chicken was reheated before storing back in the warmer.-Do not overfill the inserts to prevent temperature abuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in one of the coolers located in front prep area.Requirement:Provide thermometer in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser located at hand washing sink in back prep area was jammed up and not dispensing any soap.Requirement: Repair the soap dispenser to dispense soap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Empty boxes, shoes, chemical cans were stored here and there making place clutter-Dirt and debris under and behind equipment.Requirement:-Organize the facility. Store all items off the floor.-Clean areas under and behind equipment.

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