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barBURRITO

331 Veterans Boulevard NE Airdrie AB T4B 3P3 · Food - General

Official record from Alberta →

Inspection summary

barBURRITO has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 28, 2023. The most recent inspection, on September 9, 2026, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 July 9, 2024. 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?

  • 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 on June 13, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on December 28, 2023. 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 6 times across 4 separate inspections, most recently on March 11, 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 3 times across 3 separate inspections, most recently on September 9, 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.

10 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scooping utensils in the kitchen were observed to have plastic handles that are peeling. One of the scoops used for raw beans is cracked with a missing handle. Damaged utensils were disposed of during inspection.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A gap is present in between the floor and Stainless steel backsplash behind the rightmost side of the cooking area, creating a gap that makes the area harder to properly clean.Seal or cover area to render surfaces smooth and easily cleanable.
  4. Monitoring 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?
      • A gap is present in between the floor and Stainless steel backsplash behind the rightmost side of the cooking area, creating a gap that makes the area harder to properly clean.Seal or cover area to render surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handles of food scoops throughout the facility are peeling, making the plastic surface difficult to properly clean and raising concerns of potential food contamination. Repair or replace damaged handles to ensure durable and easily cleanable food utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The clean dishware storage racks adjacent to the dishwashing sinks have a build-up of grease and debris. A build-up of grease and debris is present on the hood vents directly above the cooking line.Clean indicated areas.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two spray bottles in the back food prep area containing QUAT sanitizing solution were each measured at 100ppm and 400ppm respectively. Operator refilled solution from the dispenser at the sink.**Please ensure that QUAT sanitizing solution used in the food prep area is maintained at 200ppm at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no QUAT test strip for testing the QUAT sanitizing solution used in the facility.**Equip facility with test strip.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The pressure of water from the hot water faucet of the hand wash sink at the back food prep area was low.**Repair plumbing to ensure adequate water pressure is attained.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 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 in the front service area was obstructed with a bowl. Bowl was removed during the inspection, **Ensure that hand wash sinks are not obstructed and easily accessible to promote hand hygiene practice.
    • 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?
      • There was a gap noted under the back door.**Please seal all gaps to prevent infiltration of pests into the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal strainer noted in the 3-compartment sink was broken. Strainer was discarded**Ensure that all cooking equipment and utensils used in the food facility are maintained in good repair.
  9. Risk Management Inspection

    1 infraction

    • 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?
      • There was a gap noted under the back door.**Please seal all gaps to prevent infiltration of pests into the facility.
  10. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A used hairnet was pinned to the double door cooler in the back prep area, staff remove the hair net.**Ensure that all miscellaneous items not associated with food prep are stored separately from the food prep area.2. A storage shelf in the back food prep area was used to store miscellaneous items and cooking utensils.**Organize storage shelf.**Please ensure that staff items are stored separately from food items.3. There was an open metal can containing leftover tomatoes that was stored in the cooler, operator transferred tomatoes into a food storage container.**Please ensure that all leftover foods in metal cans are transferred into a food grade container before storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the single door cooler in the back prep kitchen was measured at 8°C, high risk foods in the cooler was measured at:Pulled pork - 11.6 degrees CBeef - 11.1 degrees CHigh risk foods were moved out of the cooler.**Adjust/repair/replace cooler.**Ensure that all high-risk foods stored in the refrigerator are held at 4°C and below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **REPEAT VIOLATION:The cold-water faucet for the hand wash sink beside the prep sink in the back kitchen was broken.**Please repair faucet to ensure that hand sink is equipped with hot & cold water, soap and single use towels at all times.
    • 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?
      • **REPEAT VIOLATION:There was a gap noted under the back door.**Please seal all gaps to prevent infiltration of pests into the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard was used to line the bottom shelf of prep table opposite the deep fryer.**Please remove all card boards as cardboards cannot be cleaned and are moisture absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris build up noted under the microwave prep table.**Please clean
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