Skip to content
Loading map…

barBURRITO

4825 167 Avenue NW Edmonton AB T5Y 0S4 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed used cloths left out on the kitchen counter.Correction:-Cloths were moved into the red bucket with QUATS sanitizer. -Education provided on continuous sanitization of cloths inside the sanitizer bucket to prevent contamination.
    • 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?
      • Pest control records were not available for review.Correction:-Ensure pest control records are available for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • November 7, 2025:Some of the lights in the back area are not covered.Correction:-Ensure that the lights at the back area are covered OR shatterproof.-Education provided on potential dangers of clear glass shard contaminating food.
  2. 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?
      • Some of the lights in the back area are not covered.The swinging door paint is rubbing off revealing the raw wood surface below.
  3. Demand Inspection

    2 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?
      • Some of the lights in the back area are not covered.The swinging door paint is rubbing off revealing the raw wood surface below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cold-holding unit located beside the front sneezeguard was measured at 20 degrees Celsius with a probe thermometer. Ensure that the indicated unit is repaired to maintain a temperature of 4 degrees Celsius or below.
  4. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A used rice scoop was observed to be stored directly on top of the rice cooker lid. Ensure utensils are stored in a manner that prevents contamination. The operator moved the indicated scoop into a clean container during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the cold-holding unit beside the front sneezeguard, the diced green peppers, diced onions, pickled onions, corn, guacamole, chopped cilantro, lettuce, pineapple salsa, regular salsa, shredded cheese, sour cream, and various other sauces with sour cream as an ingredient were measured at temperatures ranging from 13.2 degrees Celsius to 21.1 degrees Celsius with a probe thermometer at approximately 1:34PM during the inspection. Ensure all potentially hazardous foods are stored at 4 degrees Celsius or below. The operator indicated that the food had been placed in the front cold-holding unit at approximately 9:30AM. The food had spent more than two hours in the danger zone from 4 degrees Celsius to 60 degrees Celsius where bacteria multiply rapidly. The operator discarded the indicated food items during the 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?
      • Some of the lights in the back area are not covered.The swinging door paint is rubbing off revealing the raw wood surface below.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 5 wooden rolling storage carts used as shelving throughout the facility were observed with a carpet material on the top surface that is difficult to clean. Please refinish the carts to be smooth, resistant to moisture and easy to clean or replace the carts with an acceptable alternative or remove the indicated wooden carts from the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cold-holding unit located beside the front sneezeguard was measured at 20 degrees Celsius with a probe thermometer. Ensure that the indicated unit is repaired to maintain a temperature of 4 degrees Celsius or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The green cutting board located on the shelf across from the dishwashing sink was observed to be in disrepair, with a buildup of deep cuts and brown staining. Ensure that the indicated cutting board is replaced or removed from the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A clear plastic container on the shelf across from the dishwashing sink was observed to be in disrepair and was no longer smooth and easy to clean. Ensure all utensils are smooth and easily cleanable. The operator discarded the indicated container during the inspection.
  5. Monitoring 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?
      • Some of the lights in the back area are not covered.The swinging door paint is rubbing off revealing the raw wood surface below.