Skip to content
Loading map…

barBURRITO

228 - 100 Anderson Road SE Calgary AB T2J 3V1 · Food - General

Official record from Alberta →

Inspection summary

barBURRITO has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 16, 2023. The most recent inspection, on November 18, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 August 1, 2024. 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 2 times across 2 separate inspections, most recently on August 1, 2024. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 August 1, 2024. 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.

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Juice bottles were stored under sinks in back prep area.b) Jackets, bags and miscellaneous items were stored on bulk bins and on oil cans located in back prep areaRequirement:a) Do not store any food/drinks under sinks to prevent contamination.b) Store personal and miscellaneous items separately from food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not provided in prep cooler and small black cooler located in front prep area.Requirement:Provide thermometers in the coolers.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water was available at hand washing sink located in back prep area as supply was turned off from the valve below.Requirement:- Ensure that hot and cold water supply is available at hand washing sinks all the time.- Hot water supply was turned on during inspection.-Do not turn off water supply from the valve below.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked beans and rice in the insert bowls were stored on the prep table. foods were measured to be at 50C. staff was directed to put the food in the cooler. Action required: Ensure potential hazardous foods are not store at room temperature. -There was not a method in place to track time/temperature of the cooked rice and beans being cooled.- Rapidly cool foods from 60C to 20C within 2 hours and from 20C to 4C within 4 hours.November 16, 2023:Large containers of beans and rice left on the counter to cool. Surface temperature measured 35C, internal temperature measured 56C. Place hot foods in shallow, metal pans to aid in cooling
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packages of frozen meat placed in water to thawFrozen foods are to be thawed under cool running water
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up on floor under flour bulk bin

Nearby inspected facilities

Own this business? Add a badge to your website