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BarBurrito

3945 Johnston Road, Port Alberni, BC, V9Y 5N4 · Food Premises

Official record from Island Health →

Inspection summary

BarBurrito has been inspected 2 times by Island Health (Vancouver Island Health Authority) since May 8, 2026. The most recent inspection, on June 5, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 June 5, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 8, 2026. For example: Food Not Protected - General

  • 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 2 times across 2 separate inspections, most recently on June 5, 2026. For example: Poor Hygiene and Activities of Food Handlers

  • 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 June 5, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & Utensils

About this data

These results come from Island Health (Vancouver Island Health Authority), 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.

2 inspections

  1. Follow-Up

    3 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Multiple food containers on the drying rack were not properly air dried. Stacked food containers facing down still had water accumulated/dripping. Soiled food equipment was also stored on the same rack. This is a repeat infraction.
      • Staff manually air dried each of the implicated containers. Implement a plan that allows for effective air drying of food equipment. * Staff informed that additional racks were ordered to facilitate air drying. Send invoice to area EHO for confirmation.
    • Poor Hygiene and Activities of Food Handlers
      • Staff member was not wearing a beard guard when conducting food preparation. This is a repeat infraction.
      • Staff located a beard guard and donned it. * Always utilize a beard guard to restrain loose hairs from physically contaminating prepared foods.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Another cracked insert container was located. Cracked food equipment can trap debris and moisture - leading to cross contamination risk. This is a repeat infraction.
      • Staff discarded the implicated containers. Comments Follow-up inspection conducted. Action items: - Don't store measuring cups handles in the dry ingredients. - Send area EHO a copy of the food safety and sanitation plan. Comments: - Quesadilla spatulas were stored in their designated trays.
  2. Follow-Up

    4 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Food containers on drying rack were not properly dried. Stacked insert containers facing down still had water accumulated/dripping.
      • Implement a plan that allows for effective air drying of food equipment. * Staff stated that additional racks were ordered - to facilitate air drying.
    • Food Not Protected - General
      • One out of three quesadilla spatulas was not stored in a sanitary manner - directly on top of the counter, below the press. The rice scoop was also stored directly on top of the rice cooker machine, even though a designated storage cup was present.
      • Designated tray was located for the quesadilla scoop as well. The rice scoop was relocated to the warewashing sink. * Always store in a sanitary manner to prevent cross contamination risks.
    • Poor Hygiene and Activities of Food Handlers
      • Staff did not wash their hands in between food handling steps (i.e., card machine directly to cooking chicken). Staff also changes their gloves without washing their hands. * Glove use is not a substitute for handwashing - only a supplement.
      • Staff washed their hands upon request of EHO. Beard nets were also located - which the staff donned. * Ensure to wash hands in between changing gloves, food handling steps, and touching soiled surfaces. Always wear a beard net upon starting the shift.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • Multiple food storage containers had crack marks. This can result in trapped food debris, difficulty cleaning, and leading to ideal conditions for pathogens to proliferate.
      • Staff onsite discarded the implicated containers. * Discard broken equipment immediately as soon as cracks are identified. Comments Follow-up inspection conducted. A focused inspection was also conducted in response to reports of food handler behaviour and absence of donning beard net. A staff member with a beard was observed preparing foods onsite. It was noted that they did not wash their hands in between food handling steps (card machine then to cooking chicken). They also were observed wiping their hands on a fabric cloth and not paper towels. - Ensure to contain body hair when possible - to prevent contamination to foods. Action items: - Replace frequently used food equipment every 2-4 hours. - Submit a copy of food safety and sanitation plan. * Make it available to all staff when needed. - Ensure that reheated foods achieve a minimum of 74°C/165°F. * Especially before placing in hot holding units. Comments: - Temperature logs are provided and are regularly maintained. * Keep onsite at all times. - Prep sink was repaired back to a condition where it doesn't leak. * Is used for thawing frozen meats. - Operator also stated that it takes awhile for the cold water to achieve at or below 4°C, prior to thawing the chicken.

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