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barBurrito Fresh Mexican Grill (Grandview)

110 - 16030 24th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

barBurrito Fresh Mexican Grill (Grandview) has been inspected 8 times by Fraser Health Authority since November 28, 2023. The most recent inspection, on June 4, 2026, recorded 1 infraction.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 3 separate inspections, most recently on April 11, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 once on June 4, 2026. For example: 205 - 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 once on April 11, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

8 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked pulled pork in metal insert was stored on a cart measured with internal temperature of 15C.
      • Corrective Action(s): Staff moved the pulled pork back into the fridge. Do not leave food under ambient room temperature for prolonged period of time.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Two sanitizing buckets on site were measured with quats concentration of 0 ppm.
      • Corrective Action(s): Instructed staff to discard and refill the buckets with 200 ppm quats sanitizer from the dispenser. Quats sanitizer must be readily available during operation in concentration of 200-400 ppm.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Insert used for transporting cooked rice was left beside the rice cooker with food debris inside. Operator stated the insert was used will be cleaned and sanitizer at a later time.
      • Corrective Action(s): Move the dirty insert to the 3 compartment sink. Do not leave used storage container on the preparation tables while waiting for cleaning.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station at the back kitchen was obstructed by a rolling cart in front of the sink.
      • Corrective Action(s): Do not leave rolling cart in front of the sink. Move the cart away so that hand washing station is easily accessible.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Single use containers were used as scoop for dry spices and stored with the spices.
      • Corrective Action(s): Do not use single use containers as scoops. Use proper food-grade scoops with a handle piece and stored away from the spice. Correct by: today.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer inside the pails were measured at 50 ppm. it was observed the dispenser was not working properly.
      • Corrective Action(s): Staff manually mixed the Quats sanitizer at 200 ppm. Clean and sanitize all food contact surfaces on site.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Quats sanitizer dispenser was measured to be dispensing 0-50 ppm quats sanitizer.
      • Corrective Action(s): Service / fix the sanitizer dispenser to ensure 200-400 ppm quats sanitizer. Manually mix the quats sanitizer until serviced. Correct by: Jul 19, 2024.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food debris observed on the rice scoop. Staff stated it was cleaned and sanitized before use.
      • Corrective Action(s): Rice scoop must be cleaned and sanitized at least every 2 hours or stored in ice water bath. Clean and sanitize the scoop immediately.
      • Violation Score: 5

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