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barBURRITO

22 - 12030 Symons Valley Road NW Calgary AB T3P 0A3 · Food - General

Official record from Alberta →

Inspection summary

barBURRITO has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 22, 2025. The most recent inspection, on July 14, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on December 3, 2025. 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 2 times across 2 separate inspections, most recently on July 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on July 14, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 once on December 3, 2025. 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?

  • 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 January 22, 2025. 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.

3 inspections

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer bucket at the back food preparation area.Quat sanitizer solution was prepared at 200 ppm and cleaning cloths was placed in the sanitizer bucket.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was washing their hands with water only after handling their mobile phone.The food handler was instructed to rewash their hands with soap.Ensure hands are washed with soap under running cold and hot water and use paper towels to wipe hands.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prepackaged pulled pork was left on the on the counter to thaw with a temperature of 11.3°C.Staff kept the prepackaged pulled pork under cold running water to thaw.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two light bulbs underneath the ventilation canopy hood were inadequate in lighting levels.Replace the light bulbs.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in one of the red buckets was measured less than 100ppm.The operator prepared a new solution which was tested at 200ppm.-Ensure that the Quat sanitizer is maintained at 200ppm.-Use the dispenser instead of spraying sanitizer into the bucket and use test strips to check the concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cheeses stored in the bottom row line inside the prep cooler was measured at 11 degrees C.-Ensure that the high-risk foods under refrigeration are maintained at 4 degrees C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The spicy chicken in the hot holding well was measured at 55 degrees C. All the rest of the food items in the hot holding well were measured above 60 degrees C.The chicken was reheated by the operator.-Ensure that the cooked perishable food is stored at 60 degrees C or greater in the hot holding.-Make sure to turn on the hot holding unit before heating the food.
    • 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 permit was not properly displayed.-Ensure that the food permit is displayed at a conspicuous place where it is visible to the patrons.
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