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Burrito Libre Restaurant Inc.

2024 Sherwood Drive Sherwood Park AB T8A 3H9 · Food - General

Official record from Alberta →

Inspection summary

Burrito Libre Restaurant Inc. has been inspected 8 times by Alberta Health Services (Environmental Public Health) since July 22, 2024. The most recent inspection, on June 23, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 May 26, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on May 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on May 26, 2026. 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 May 26, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on February 25, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was mixed during time of inspection. Bleach was available.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat mixture reading 35 degrees respectively. Placed in cooler to cool properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation system in ceiling and ceiling requires cleaning and maintenance.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Coolers not in working order, one cooler dripping water. Repair or replace coolers.Unclean dishes placed in drawer. Removed during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • walls require cleaning.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of diced potatoes and a container of onions and veggies in the hot held steam table measured approximately 30C. Informed staff who voluntarily discarded the product. Please ensure any high risk hot held food products are at a temperature of 60C or greater.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared for use. The staff prepared a bucket of 100ppm chlorine sanitizer solution during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing procedure was observed. Frozen beef was soaked in water inside a bowl to thaw. The staff moved the beef to the cooler during inspection.Note that frozen food can be properly thawed in the cooler or under cold running water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips observed at the facility were discolored and cannot be used.Obtain new chlorine test trips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink at the back food preparation area was covered with wrapping sheet boxes. The staff removed the boxes during inspection.Ensure handwashing sinks are always available for proper handwashing.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management 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?
      • The floor at the food service section of the sitting area was damaged. Please repair the floor.July 22, 2024: The floor at the service section of the sitting area still requires repairs/resurfacing. Please not that this is an on-going violation and must be corrected immediately.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of a bucket of chlorine sanitizer solution was measured to be at 0ppm. The staff prepared a fresh 100ppm solution during inspection.Please ensure the required 100ppm chlorine sanitizer solution is maintained at all times.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Proper temperature log/records were not being kept.Please check and record the temperature of coolers, freezers and hot holding units in the facility (checked at least twice daily). A template will be sent with this report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two light fixtures at the back area and a light the walk-in cooler were missing protective covers.Please replace the missing covers to prevent food contamination in an event of breakage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor at the food service section of the sitting area was damaged. Please repair the floor.July 22, 2024: The floor at the service section of the sitting area still requires repairs/resurfacing. Please not that this is an on-going violation and must be corrected immediately.

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