Skip to content
Loading map…

BarBurrito Restaurant

Unit 120 - 3040 Recplace Drive, Prince George, V2N 0B2 · Restaurant

Official record from Northern Health →

Inspection summary

BarBurrito Restaurant has been inspected 4 times by Northern Health Authority since March 14, 2023. The most recent inspection, on November 28, 2025, recorded 1 infraction.

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

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 separate inspections, most recently on November 28, 2025. For example: 203 - Critical Repeat Food not cooled in an acceptable manner [s. 12(a)]

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.

4 inspections

  1. Complaint Inspection

    1 infraction

    • 203 - Critical Repeat Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Cooked ground beef was being cooled in one large pan with an ice wand in the center. Staff member mentioned that they aim to cool the food down to room temperature within 4 hours. The cooked ground beef measured 35°C at close to 2 hours of cooling. Public Health Significance - Potentially Hazardous Foods left at these warm temperatures for long periods of time will promote significant bacteria growth which may lead to food borne illness.
      • Corrective Action: This is a reoccurring issue that happened at the last inspection in January 2025. Potentially Hazardous Foods must be cooled from 60°C to 20°C within 2 hours and put in the refrigerator. The current method of using one large shallow pan is not working. Staff were required separate the cooked ground beef into smaller portions to quickly cool it to 20°C and put it in the refrigerator immediately. If not, they must throw it out. Staff chose to quickly cool the food.
  2. Routine Inspection

    2 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Improper cooling procedures for black beans and ground beef were observed. Large pots were observed to be cooling in cold water bath for more than 2 hours. Public Health Significance - Improper cooling may expose the PHFs to Temperature Danger Zone and may lead to growth of bacteria
      • Corrective Action: Staff was told to portion out the food items into small containers and move them to the refrigerator immediately.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods (cheese, chopped vegetables, meats) are stored at above 4°C. The bottom was colder than the top due to the inserts being overfilled. (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: Staff emptied out the inserts to only keep them half-filled. Ensure inserts are only filled with small portions to keep potentially hazardous cold foods below a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
  3. Follow-Up Inspection

    0 infractions

  4. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website