Skip to content
Loading map…

Barrio Fiesta

170 - 6800 Memorial Drive NE Calgary AB T2A 6V3 · Food - General

Official record from Alberta →

Inspection summary

Barrio Fiesta has been inspected 2 times by Alberta Health Services (Environmental Public Health) since September 12, 2024. The most recent inspection, on October 15, 2025, recorded 6 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.

  • 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 October 15, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times on October 15, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on October 15, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 15, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

2 inspections

  1. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bar:Cardboard used to store food items on shelves in the bar cooler. The cardboard was dirtied.COMPLETE THE FOLLOWING:1. Do not use cardboard as it is not easy to clean and prevents adequate airflow and temperature regulation in the cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Bar:There were open bowls of sauce stored on top of the cooler. Plastic saran wrap was placed on top to protect it from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The waterproof probe thermometer was out of batteries.COMPLETE THE FOLLOWING:1. Replace the batteries.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. Dishes stored on top of the hand sink. Removed during the inspection as the hand sink needs to be kept clear so that food handlers have unobstructed access to the handwashing station to promote proper hand hygiene.COMPLETE THE FOLLOWING:1. Put signage on the wall above the hand sink so staff know which sink is the designated hand sink and to not store any dishes in that sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There is exposed concrete around the floor drain in front of the dishwashing sink.COMPLETE THE FOLLOWING:1. Repair the area noted above so it's easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The door handles of the coolers across from the cooking equipment were dirtied. Staff stated they are cleaned at the end of the day.COMPLETE THE FOLLOWING:1. Clean the door handles more often, as the common touch surfaces can contaminate food handlers hands.
  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Large dent in the floor by the right corner of the kitchen area. Spoke to operators and was told landlord knows and is going to repair it. Ensure all floors in restuarant are smooth and can be easily cleaned.

Nearby inspected facilities

Own this business? Add a badge to your website