Skip to content
Loading map…

BarBurrito

510 - 1500 Main Street SE Slave Lake AB T0G 2A4 · Food - General

Official record from Alberta →

Inspection summary

BarBurrito has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 4, 2025. The most recent inspection, on September 9, 2026, recorded 1 infraction.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 May 7, 2026. 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 7 times across 5 separate inspections, most recently on January 5, 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?

  • 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 February 2, 2026. 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.

11 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?
      • Single service plastic ramekins stored in bulk sugar and salt containers. Removed during inspection.ENSURE:If single-use ramekins are used for scooping, they are discarded after the first use.Scoops are stored in a manner such that a worker's hands do not touch the product.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked beef on the main line backup pull-out hot-holder measured 128F. The hot-holder was set at 140F.Operator moved the beef to be reheated.ENSURE:Foods in hot-holding are maintained at 140F at all times.Foods to be reheated are first heated to 160F before going into hot-holding.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cups and scoops stored in bulk bins with the handles touching the product. REPEAT VIOLATION.Single use plastic ramekins used for scooping. These are flimsy and can break and cause plastics to contaminate the product. Operator removed scoops during inspection.ENSURE:Cups and scoops are stored in a manner such that a food-handlers hands do not touch the product while scooping.Reusable, food safe materials are used for scooping.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small plastic cups are stored in spice bins for portioning out ingredients. This is an unacceptable way to store scoops as there poses a risk of a worker touching the product with their hands, as well as the possibility of plastics breaking off and entering the food.ENSURE:Durable reusable scoops for bulk bins are stored in a manner such that a worker does not risk touching the product with their hands.
  6. 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?
      • The contractor installed brackets on two sides of the grease trap in an effort to comply with previous requests of making the grease trap lid smooth, durable, and easily cleanable. Based on observations, this is still an unacceptable fix as the hatch is still recessed into the floor and not flush with the surrounding tile. There are many gaps, divots, and spaces that would make cleaning difficult.ENSURE:The floor lid to the grease trap near the dishwashing sinks is in a condition that makes it flush with the surrounding floor, as well as being smooth, durable, and easily cleanable.OUSTANDING VIOLATION
  7. 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?
      • *The floor where the grease trap is located, was observed to be unfinished. The drain next to the grease trap was also observed to have crevices. Floors must be smooth, durable and free of cracks or crevices to facilitate proper cleaning and sanitization. *This is a repeat violation. Ensure that the floor is repaired/finished.Re-inspection indicated the floor lid is still in a condition that makes the floor not smooth or easily cleanable. The manager informed the inspector they have brought it up with upper management. A follow-up phone call will occur in one week to get an estimated time-line for this to be complete.In the interim- Ensure the crevices and pockets on the lid are kept in a sanitary condition.OUTSTANDING VIOLATION-Floor lid to the grease trap is still in a condition that makes it not smooth or easily cleanable.ENSURE:The floor lid to the grease trap near the dishwashing sinks is in a condition that makes it flush with the surrounding floor, as well as being smooth, durable, and easily cleanable.
  8. 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?
      • *The floor where the grease trap is located, was observed to be unfinished. The drain next to the grease trap was also observed to have crevices. Floors must be smooth, durable and free of cracks or crevices to facilitate proper cleaning and sanitization. *This is a repeat violation. Ensure that the floor is repaired/finished.Re-inspection indicated the floor lid is still in a condition that makes the floor not smooth or easily cleanable. The manager informed the inspector they have brought it up with upper management. A follow-up phone call will occur in one week to get an estimated time-line for this to be complete.In the interim- Ensure the crevices and pockets on the lid are kept in a sanitary condition.
  9. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chicken in bags was observed at room temperature in the sink. This was corrected during the inspection and operator turned on the cold water tap for thawing. Please ensure that frozen items are thawed either under cold running water, in the cooler or by microwaving, to prevent bacterial growth.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Sanitizer buckets were observed in the handwash stations. This was corrected during the inspection, and the buckets were removed. Handwash stations must be accessible at all times to allow for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *The floor where the grease trap is located, was observed to be unfinished. The drain next to the grease trap was also observed to have crevices. Floors must be smooth, durable and free of cracks or crevices to facilitate proper cleaning and sanitization. *This is a repeat violation. Ensure that the floor is repaired/finished.
  10. Initial Inspection

    0 infractions

  11. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility lacked functional thermometers for monitoring temperatures in the following areas:1. Refrigeration units 2. Freezer units3. Hot holding unitsObtain food grade probe thermometers for hot holding units and use during cooking and thermometers designed for use in fridge and freezer units to verify that adequate temperatures are being maintained.**Note: Adequate temperatures of refrigeration & freezer units were verified by PHI
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Counters and surfaces within the kitchen were observed with protective film/coverings on them:1. Hot holding table 2. Metal food preparation tablesCounters and work surfaces must be smooth, durable and easy to clean. Protective films and coverings on counters must be removed for proper cleaning and sanitization.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor where the grease trap is located was observed to be unfinished. Floors must be smooth, durable and free of cracks or crevices to facilitate proper cleaning and sanitization. Ensure that the floor is repaired/finished appropriately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall surrounding the access point to the water supply line was observed to be unfinished with crevices & building material exposed. Walls must be smooth and non-porous to facilitate proper cleaning and sanitization. Ensure that the wall surrounding the water supply line access point is repaired/finished appropriately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Protective film/bubble wrap was observed on various food equipment, preventing them from being maintained in proper working order:1. Vegetable washing sink2. Heating oven next to gas stove3. Ventilation canopy/hood range above stove and deep friers4. Deep fryer basketsAll protective film and coverings must be removed for the safe and sanitary handling of food and for proper cleaning and sanitization.

Nearby inspected facilities

Own this business? Add a badge to your website