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Barburrito #640

103 - 14360 64th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Barburrito #640 has been inspected 6 times by Fraser Health Authority since March 27, 2025. The most recent inspection, on October 13, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 4 times across 4 separate inspections, most recently on October 13, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 3 times across 3 separate inspections, most recently on October 13, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on December 19, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on March 27, 2025. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

About this data

These results come from Fraser 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.

6 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sour cream and shredded cheese was stored in cooler between 8-9 degrees C.
      • Corrective Action(s): Ensure all cold potentially hazardous food items are stored at 4 degrees C or less.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. One panel missing light cover in kitchen.
      • 2. Undercounter cooler not meeting regulatory requirements. Ice was built up in ventilation areas.
      • Corrective Action(s): 1. Replace missing light cover in back kitchen.
      • 2. Defrost ice build-up in undercounter cooler. Ensure cooler operates at 4 degrees C or less once properly defrost. Service cooler if unable to meet requirement.
      • Date to be corrected by: October 20, 2026
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometer missing for undercounter cooler.
      • Corrective Action(s): Supply thermometers for coolers.
      • Date to be corrected by: October 20, 2026
      • Violation Score: 1
  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Insert of cooked chicken in Alto Sham Halo Heat hot holding unit measured internal temperature of 55C. Temperature was set to 150 F initially. Chicken was just placed in warmer from cooking. Warming unit adjusted to 170 F. Internal temperature afterwards measured at 60.8 degrees C.
      • Corrective Action(s): Ensure all potentially hazardous foods are stored at 60 degrees C or higher.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towel dispenser in kitchen by 3-compartment sink not supplied with correct paper towel.
      • Corrective Action(s): Ensure correct paper towel is available for dispenser to allow for proper hand washing to occur. Date to be corrected by: May 16, 2026
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel was missing at hand wash station by kitchen entry. Paper towel was supplied during inspection.
      • Corrective Action(s): Ensure all hand wash stations are supplied with paper towel to allow for proper handwashing.
      • Violation Score: 5
  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Steam table hot held items internal temperature checked for queso, cooked chicken and black beans measured at 51.7 C, 50.7 C, and 57.8 C at time of inspection.
      • 2. Under counter hot-holding unit measured cooked chicken at 50.5 degrees C. Items were reheated accordingly.
      • Corrective Action(s): Ensure hot-held food items are held at 60 C or more to prevent the growth of potential pathogens.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Under counter hot-holding unit bottom compartment measured internal warming temperatures less than 60 degrees C with setting set to 65 degrees C. Internal temperatures measured at around 50 C.
      • Corrective Action(s): Ensure unit is serviced such that it can maintain hot-held items at 60 degrees C or more.
      • Date to be corrected by: July 24, 2025
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): An insert of queso hot-held at the steam table had an internal temperature of 58C. Facility had just opened about 30 minutes ago.
      • Corrective Action(s): Queso reheated to 74C at time of inspection. Ensure all food is properly heated/reheated to 74C prior to placing in preheated hot-holding units at 60C or hotter.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): One hand washing station was missing paper towels.
      • Corrective Action(s): All designated hand washing stations must be stocked with liquid soap and paper towels at all times. Operator supplied the hand sink with a roll of paper towels. Also see violation code 311 for lack of wall-mounted paper towel dispensers.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1) Hand washing stations were lacking wall-mounted paper towel dispensers.
      • 2) Singular existing drying wire shelf above the triple-sink does not provide adequate space for air-drying dishware/equipment.
      • 3) Liquid soap dispenser installed above food preparation sinks.
      • 4) Hand sink access from the front assembly line has been blocked off by refrigeration units. The approved floor plan drawings show clear access from the assembly line to the hand sink in the back prep/dishwashing area.
      • Corrective Action(s): 1) Install wall-mounted paper towel dispensers at each designated hand washing station.
      • 2) Install an additional air drying shelf/rack above the triple-sink.
      • 3) Remove the soap dispenser from the food preparation sinks, as hands must only be washed using the designated hand sinks.
      • 4) Reconfigure your equipment such that each area has easy access to a hand washing sink.
      • Correct by: 2 weeks
      • Violation Score: 5

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