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Barburrito - Fort St. John

105 - 9317 96 Street, Fort St. John, V1J 6V5 · Restaurant

Official record from Northern Health →

Inspection summary

Barburrito - Fort St. John has been inspected 3 times by Northern Health Authority since November 30, 2022. The most recent inspection, on June 11, 2026, recorded 4 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 2 separate inspections, most recently on June 11, 2026. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times on January 27, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 June 11, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 January 27, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern 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.

3 inspections

  1. Complaint Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Several squeeze sauce containers where larger than the front prep cooler insert and half of the bottle was exposed to room temperature. A cream sauce was probed and the temperature was at 10 C. The operator was instructed to fill the bottles half way so that sauce in the bottle was inside the cooler unit. There were overfilled inserts in the prep cooler completed at the beginning of the inspection. Food stored at room temperature for prolonged periods of time are temperature abused and can promote the growth of microbes in the food that cause foodbourne illness.
      • Corrective Action: Since the facility had only opened at 11 am and the period of time was less than 1 h that the squeeze bottles were at room temperature, the operator was told to put the bottles in the lower cooler. The operator mentioned that the inserts were overfilled to accommodate the lunch rush. He was instructed to tell staff not to overfill the inserts to avoid temperature abuse of the food outside of the cooler.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. An upright cooler was at a temperature of 10 C. Probed food including large bags of shredded cheese, sauces, and a large box of shredded cheese. The cooler thermometer was at 50 F. Containers with ice had been placed in the cooler. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: The operator was told to discard all foods from the affected cooler since the food had been temperature abused. The operator mentioned that he had called a technician but there was no availability. The operator will purchase a new cooler by next week and only use the remaining coolers that held temperatures at or below 4C.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Cheese sauce on a hot holding unit in the front prep area was at 53 C. Foods that enter the temperature danger zone will allow the growth of microbes that cause foodbourne illness.
      • Corrective Action: The operator removed the cheese sauce to be reheated to 165 F. He was reminded that the sauce could only be reheated once.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Several cutting boards including the board at the front prep table were excessively stained and had deep gashes that render the equipment difficult to clean. A flipper at the front grill station had been repaired with duct tape. Excessively worn equipment can contaminate food with microplastics and improperly repaired equipment can harbour bacteria due to use of wrong materials.
      • Corrective Action: Ensure that food equipment including the cutting boards and utensils are in good working order and have surfaces that are impervious to moisture and easy to clean.
  2. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Burrito sauce stored in the cabinet in the prep cooler in the front area had an internal temperature of 10 degrees Celsius. The bang bang sauce was stored on top of other containers and not inside of the cooler cabinet and had a temperature of 12 degrees Celsius. Perishable foods left at temperatures over 4 degrees Celsius/ 40 degrees Fahrenheit can accelerate microbe growth and cause foodbourne illness.
      • Corrective Action: Temperature abused sauces were discarded during the inspection. Ensure that sauces that require refrigeration are stored at or below 4 degrees Celsius/ 40 degrees Fahrenheit.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Tongs were left in spice mixes for churros for ongoing use. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly. Tongs were removed during the inspection.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat is stored near ready to eat foods and produce.Raw chicken was found stored next to containers of sour cream and mayonnaise in a reach in cooler near three compartment sink and a box of lettuce was found near raw beef in a reach in cooler near the mop sink. (Public Health significance) - Contact with and dripping or splashing fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw meats below and isolated from ready to eat items and produce. The sour cream, mayonnaise and box of lettuce were moved above the raw meats during the inspection.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: A shelving unit in the back corner of the facility had old equipment on the lower shelf that could lead to harbourage of pests. (Public Health Significance) Areas with old equipment can allow harbourage of pests.
      • Corrective Action: Ensure old equipment is stored in a manner that keeps them clean and does not allow harbourage of pests.
  3. Initial Inspection

    0 infractions

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