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barBURRITO

210 - 3929 49 Avenue St. Paul AB T0A 3A2 · Food - General

Official record from Alberta →

Inspection summary

barBURRITO has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 10, 2024. The most recent inspection, on October 16, 2026, recorded 6 infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 14 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 6 times across 4 separate inspections, most recently on October 16, 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 October 16, 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 3 times across 3 separate inspections, most recently on October 16, 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?

  • 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 4 times across 3 separate inspections, most recently on October 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on November 4, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QAC sanitizing solution in the dishwashing sink was tested at 50 ppm, which is below the required concentration for effective sanitizing.Sanitizing solutions that are not maintained at adequate concentrations may not effectively eliminate harmful microorganisms from food contact surfaces and utensils, increasing the risk of contamination and foodborne illness.During the inspection, the operator prepared a new sanitizing solution at the proper concentration, and the utensils were sanitized at 200ppm QAC.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic scoops without handles were observed being used as scoops in spices box of chicken, ground beef, beans, steak and rice with the cups stored directly in the food products.Storing utensils directly in food may introduce contamination through hand contact and increase the risk of unsanitary food handling.During the inspection, the plastic cups were removed, and the operator was instructed to replace them with food-grade plastic scoops equipped with proper handles.Ensure proper food-grade scoops with handles are provided for all bulk food containers. Store scoops in a sanitary manner, with handles extending above or outside the food product, to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the two hot holding units was not maintaining food at or above 60°C. Improper hot holding temperatures can allow the growth of harmful microorganisms in food, increasing the risk of foodborne illness.During the inspection, the operator adjusted the temperature settings to restore proper hot holding temperatures.Ensure all hot holding units are capable of maintaining food at 60°C or above at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cold holding prep table used to store cheese was unable to maintain a temperature of 4°C or below.Improper cold holding temperatures can allow the growth of harmful microorganisms in potentially hazardous foods, increasing the risk of foodborne illness.The operator was instructed to relocate the cheese to a functioning refrigerator to maintain safe storage temperatures.Ensure the prep table is capable of maintaining foods at 4°C or below at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A refrigerator was observed with a missing thermometer.Without a thermometer, refrigerator temperatures cannot be accurately monitored, increasing the risk of food being stored at unsafe temperatures that may allow the growth of harmful microorganisms.Replace the refrigerator with the thermometer.Ensure all refrigeration is equipped with accurate temperature monitoring devices and maintained in good working order.
    • 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?
      • Pest control documentation was not available at the time of inspection upon request.Ensure that pest control activities are conducted and monitored on a monthly basis, and that all related documentation is maintained on site and made available upon request.The operator indicated that the pest control documentation will be provided via email.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available at the time of inspection.A new sanitizer solution was prepared during the inspection, and a concentration of 200 ppm QUAT was verified.Ensure a sanitizer solution is prepared prior to opening for business and remains readily available at all times for sanitizing food‑contact surfaces, to prevent bacterial contamination.Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic scoop handles were noted in contact with rice, and black beans. Ensure that items not associated with food are stored separately to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing of frozen pork was observed. The meat was found soaked in standing water.Ensure that approved thawing methods are used, such as:-Under cold running water-In a microwave, followed by immediate cooking-In the refrigerator-Cooking directly from frozenImproper thawing practices may allow bacterial growth and increase the risk of foodborne illness.*Corrected during inspection. The operator corrected the violation by placing the pork under cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink was observed to be inaccessible due to frozen pork being thawed in the sink.Ensure that the hand wash sink is used exclusively for hand washing and is kept accessible at all times.An inaccessible hand wash sink may discourage frequent hand washing by food handlers, which is critical to preventing the spread of disease‑causing organisms.
    • 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?
      • Pest control documentation was not available at the time of inspection upon request.Ensure that pest control activities are conducted and monitored on a monthly basis, and that all related documentation is maintained on site and made available upon request.The operator indicated that the pest control documentation will be provided via email.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was at 0ppm QACSanitizer dispenser seems to be malfunctioning and not dispensing the right amount/conc of sanitizer.Operator informed to obtain bleach solution to ensure facility has a sanitizer in store.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice was observed on food prep table and at 21C .Operator indicated that rice was brought of the cooler over an hour ago but was unsure of time.Ensure that high risk items are kept at 4C or less / or at 60C and above to prevent bacterial contamination.Operator was directed to discard rice which she did and document amount discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils - pizza cutter and knives not washed in between uses. Ensure that you wash utensils and place them in sanitizer bucket after use to prevent contamination.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic handle in contact with food (spices). Ensure that items not associated with food are separated to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice was noted at 54C in hot holding unit. Operator indicated that rice was brought out less than 2hours ago. Thus, the rice was returned to the hot holding unit and temperature was increased.Ensure that the maximum fill line for all food items is not exceeded to ensure hot holding at no less than 60C and cooling at no more than 4C to prevent bacteria contamination.
    • 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?
      • Pest control records not available upon request. Ensure that pest control is conducted monthly to prevent pest infestation.
  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    0 infractions

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