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barBURRITO

2213 98 Street NW Edmonton AB T6N 1K7 · Food - General

Official record from Alberta →

Inspection summary

barBURRITO has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 8, 2026. The most recent inspection, on September 25, 2026, found no infractions.

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

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 3 times across 2 separate inspections, most recently on September 23, 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 4 times across 2 separate inspections, most recently on September 21, 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?

  • 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 September 8, 2026. 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • * - hot holding steam table not functioning - high risk foods were 30-40'C external temperatures. Please ensure high risk hot foods are stored at 60'C or more.
  3. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper cooling of cooked black beans observed. A large pot of cooked beans was stored on a cold stove in the original cooking pot. IF the pot was to be cooled, the cooked high risk foods must be removed from the cooking vessel and divided up and transferred to cold containers and stirred often before placing in a cooler. IF the mixture was meant to be served hot - the cooked bean mixture must reach 71-74'C before keeping it hot at 60'C. Should have been transferred into hot holding right away after cooking.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - cooked chicken was stored on the counter at room temperature. The external temperature was measured at 18'C. Discarded 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?
      • ** - unfinished wood was observed - not permitted. Please ensure all surfaces in the food preparation areas is constructed in a manner that is smooth, cleanable, non-absorbent and durable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - overall sanitation was poor: build up was observed on the containers, the shelving, the child high chairs. Please clean.
  4. Initial Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - unfinished wood was observed - not permitted. Please ensure all surfaces in the food preparation areas is constructed in a manner that is smooth, cleanable, non-absorbent and durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - containers and / or food equipment still contained the sales labels. Containers/food equipment must be fully cleaned, sanitized, and the sales labels removed before use in food storage or food preparation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - overall sanitation was poor: build up was observed on the floors in hard to reach areas, the containers, the shelving, the child high chairs, the washrooms (all aspects) the customer table edges, etc. Please clean.

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