barBURRITO
3600 56 Street Wetaskiwin AB T9A 3T5 · Food - General
Inspection summary
barBURRITO has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 16, 2024. The most recent inspection, on January 19, 2026, recorded 2 infractions.
3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.
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.
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 3 separate inspections, most recently on July 16, 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 once on January 19, 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 once on September 23, 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?
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 2 times across 2 separate inspections, most recently on January 19, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 April 16, 2024. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer concentration in the third compartment of the manual dishwashing sink was measured at 200 ppm.A cleaning cloth was initially not stored in sanitizer solution. This was corrected during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The can opener was found stored in a soiled condition. Staff must ensure that can openers are properly cleaned and sanitized after each use. This violation was corrected during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The upright fridge in storage area and display cooler in front of store were measured to be around 6 to 7 degrees C at the start of inspection. Staff was asked to keep the coolers doors closed for some time.Temperatures were taken again, measured and verified at less than 4 degrees C.Temperature logs were well-maintained.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some Single-service packaging lids were observed to be improperly stored.Manager mentioned that these lids are no longer used and were discarded during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A cut lettuce was observed at the room temperature in the vegetable sink, manager confirmed that its out for less than two hours and would be discarded with-in two hours.Discussed with operator to make sure to monitor the time for "potentially hazardous" to avoid any microbial growth.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - The mild chicken was not being hot held adequately. The hot holding temperature was below 60 degrees Celsius. Staff were notified and the food was reheated to 74 degrees Celsius and returned to hot holding. Staff also mentioned that the mild chicken was out for less than one hour. Please ensure all hot held items are kept at 60 degrees Celsius or above to minimize the growth of foodborne pathogens and to ensure safe food for consumption.
- 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?
- - At the rear/receiving door, is a gap at the bottom of the door allowing for potential pest entry. Please ensure that the weatherstripping is repaired and the gap is sealed to minimize the risk of pest entry into the food establishment.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) There was no soap at the hand washing sink in the back.- The operator moved a bottle of soap (with pump) back to the hand washing sink during the inspection.2) The hand washing sink in the back was blocked by a large garbage bin.- The operator moved the garbage bin away from the hand washing sink during the inspection.3) The hand washing sink in the front was used to store dirty tortilla pans.- The operator emptied this hand washing sink during the inspection.Moving forward:- Please ensure all hand washing sinks are easily accessible, not obstructed, and stocked with soap (and paper towel) to facilitate proper hand hygiene.
- 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?
- AHS food handling permit is not posted.- Please print and post your permit in a publicly visible area.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?