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Barburrito Fresh Mexican Grill

685 - 20395 Lougheed Hwy, Maple Ridge · Restaurant

Official record from Fraser Health →

Inspection summary

Barburrito Fresh Mexican Grill has been inspected 18 times by Fraser Health Authority since April 25, 2022. The most recent inspection, on August 14, 2026, found no infractions.

7 of 18 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 5 times across 5 separate inspections, most recently on August 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 4 times across 4 separate inspections, most recently on September 2, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 across 2 separate inspections, most recently on July 12, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on August 13, 2026. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

  • 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 3 times across 3 separate inspections, most recently on September 9, 2024. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

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.

18 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Vaious food items in the prep cooler at front measured at 10C min interrnal temperature.
      • Corrective Action(s): Operator discarded the following items during inspection:
      • Cheese, chopped red onions, chopped tomatoes, chopped lettuce, corn, chopped cilantro, chopped green pepper,Guacamole, sour cream
      • These items were stored in the cooler for more than 2 hours.
      • Violation Score: 15
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Operator could not locate the operating permit during inspection.
      • Corrective Action(s): Operator to find the permit and post in conspicuous location. Operator was provided infromation regarding the replacement of operating permit in case the permit could not be located.
      • Date to be corrected by: Immediately
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The front prep cooler measured at 7.8C minimum temperature.
      • Corrective Action(s): Operator to fix the cooler and ensure it maintains 4C or below at all times. Operator may store only small portions of potentially hazardous foods on the line which must be discarded every 2 hours.
      • Violation Score: 15
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher only reached 65C at the dish level when it must be able to reach 71C. Dishwasher also displaying an error code (22). Three compartment sink available for use, only single use disposables used for customers.
      • Corrective Action(s): Discontinue use of dishwasher, manually wash all dishes. Have dishwasher serviced/repaired to ensure that it can reach and maintain 71C at the dish level. Due: Sept 4, 2025
      • Violation Score: 15
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Dishwasher not being monitored regularly and is not apart of daily temperature checks.
      • Corrective Action(s): Add dishwasher to daily temperature checklist and monitor daily. Temperature must reach 82C inside the manifold (internal pipes) or 71C at the dish level.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: quat test strips expired 2024
      • Corrective Action(s): please replace the strips
      • Violation Score: 1
  7. Follow-Up Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: New oven has been added to premises without submitting any floor plans for review.
      • Corrective Action(s): Provide an updated floor plan showing the addition of the new oven.
      • CORRECT: 1 week
      • Violation Score: 5
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food Safety Plans have not been updated to include new production steps with the addition of the oven.
      • Corrective Action(s): Provide updated Food Safety Plans for review.
      • CORRECT: 1 week.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher no longer being used, using 3 compartment method, and new oven has been installed.
      • Corrective Action(s): No changes or alterations can be made without approval from the health department, unless changing equipment like for like (i.e. cooler for cooler, deep fryer for deep fryer). Any time there is a change in type equipment (i.e. size or function), adding equipment or deleting equipment the Health Department must be notified.
      • CORRECT: today
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Found dirty dishes in the 3 compartment ware washing sink. Dishwasher not being used at time of inspection, advised not working.
      • Corrective Action(s): 1. Ensure to keep dirty dishes in the dirty sink
      • 2. wash and sanitize clean sanitizing sink so dishes/equipment can properly be washed and sanitized.
      • CORRECT: today
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Found a new oven that has been installed without approval.
      • Corrective Action(s): 1. Must submit new floor plans showing location of the equipment.
      • 2. Submit update Food Safety Plans including procedures using the new oven.
      • CORRECT: 2 weeks
      • Violation Score: 5
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Wiping rags were sitting in 0 ppm quat at the front.
      • 2. 3 compartment sink had dirty dishes and no sanitizer was found prepared in the back
      • 3. knife holders were found to have food debris on them (wall magnetic strip and silicon holder).
      • Corrective Action(s): 1. Must ensure wiping rags are kept in 200 ppm quat
      • 2. Sanitizing sink needs to be kept clear of dirty dishes and food debris. It is for sanitizing dishes only.
      • 3. Ensure knives are properly washed and sanitized before putting away on magnetic strip or silicon holder.
      • CORRECT: today
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff handling courier tablets and then food.
      • Corrective Action(s): 1. Tablets should be placed so staff do not handle them while preparing food.
      • 2. if staff need to handle tablet, they must wash their hands and put on new gloves before handling food.
      • 3. Remind all staff of proper food hanlding practices.
      • Correct: today
      • Violation Score: 15
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Found frozen ground beef and frozen sauce thawing in a bucket of water.
      • Corrective Action(s): Ensure to thaw food under running water, or in cooler.
      • CORRECT: today
      • Violation Score: 1
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Can opener had some build up on it.
      • Corrective Action(s): Wash and sanitize can opener to remove all build up. As it is a piece of equipment it must be washed and sanitized after use.
      • CORRECT: today.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Found a flat of onions sitting on the floor.
      • Corrective Action(s): Food must be stored 6" off the floor to prevent contamination and assist in cleaning.
      • CORRECT: today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris is accumulating behind coolers in the back and up front
      • Corrective Action(s): A deep and thorough cleaning is required on all floors through out the premises. Pull out all equipment and clean behind.
      • CORRECT: 1 week.
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found 2 packages of frozen meat sitting at room temperature in a box thawing.
      • Corrective Action(s): Must thaw food under running water, in a cooler, in a microwave or cook from frozen.
      • Move items to prep sink as still frozen.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food spilled and accumulating inside coolers, on door handles, and under/behind equipment
      • Corrective Action(s): Increase cleaning of all equipment inside and out and all floors in hard to reach areas.
      • CORRECT: 1 week
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): 1. Foods are not being cooked/reheated to 74 C before putting in hot holding units.
      • 2. Hot holding units are not being warmed prior to sticking food inside.
      • Corrective Action(s): 1. Must cook or reheat foods to 74 C (check with thermometer) before putting into hot holding unit.
      • 2. Ensure hot holding unit is turned on and warmed to >60 C prior to sticking hot food inside.
      • CORRECT: immediately
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found cheese to be 34 C, and beef and pork to 45-50 C.
      • Corrective Action(s): Must ensure to keep hot foods above 60 C. Reheat foods to 74 C and keep above 60 C.
      • CORRECT: immediately
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. 3 compartment sink had > 400 ppm quat.
      • 2. Sanitizer buckets were empty, once filled had dirt rags and >400 ppm quat.
      • 3. Found pans put away in the back with some food on them.
      • Corrective Action(s): 1. Must ensure quat sanitizer is 200 ppm, have dispenser repaired/calibrated. Until repaired, dilute on own with warm water, checking with test strips until 200 ppm is reached.
      • 2. Sanitizer buckets should be filled at start of shift and change frequently throughout the day. Use only clean rags and 200 ppm quat. Dump buckets and refill with clean rags.
      • 3. Ensure all equipment is stored in a sanitary manner.
      • CORRECT: immediately
      • Violation Score: 5
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken was 43C in hot holding unit. Must be 60C or hotter. Item discarded as temperature less than 60C for more than 2 hours
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Found spatula with food on it put away ready to use. Must ensure all food is removed during washing and sanitizing before putting away.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Staff belonging sitting on top of bean containers. Store jackets and bags in staff dedicated area away from food
      • Date to be corrected by: 1 week
      • Corrective Action(s):
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1) Hole in wall between freezer and cooler needs to be repaired to prevent entrance of pests
      • 2) Proper drain covers are required to prevent tripping on holes and preventing food from getting trapped
      • 3) Square openings on either end of pony wall by grill press and hot holding unit need to be filled to prevent contamination of food
      • Date to be corrected by; 1 week
      • Corrective Action(s):
  18. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Slight repairs to floor coving still required being done currently
      • Corrective Action(s):

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