barBURRITO
210 - 350 Shawville Boulevard SE Calgary AB T2Y 3S4 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - Concentration of quat measured 0 ppm in sanitizer solution of all pails located in both front and back prep areas.- Wall mount dispenser was not dispensing quat at adequate amount.(Repeat violations from previous inspection)Requirement:- Ensure that concentration of quat is maintained at 200 ppm.- Quat was poured directly from the pail to make sanitizer solution. DONE-Repair wall mount dispenser.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of rice stored in the warmer in front prep area was 51 C(Repeat violation from previous inspection)Requirement: -Ensure that rice is stored at 60 C or higher during hot holding.-Rice were reheated above 74C during inspection before storing back in the warmer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelf under counter in back prep area was lined with dirty cardboard.Requirement: All surfaces must be smooth, washable and non-absorbent.Remove cardboard lining from the shelf.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?