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Chipotle Mexican Grill 4674

4715 Calgary Trail NW Edmonton AB T6H 4N9 · Food - General

Official record from Alberta →

Inspection summary

Chipotle Mexican Grill 4674 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since August 29, 2024. The most recent inspection, on September 18, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 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 6 times across 5 separate inspections, most recently on September 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on December 9, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher noted to not have an available sanitizing step. Dishwasher tested (0ppm). It appears that parts are on order. Please fix. Meanwhile disposable customer utensils/plates will be used.
  3. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing in place. It was noted that the sanitizer step was not in place and staff running the cutting board through sanitizer and then placed to dry. Ensure adequate sanitizing of reusable equipment is in place. Corrected onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher noted to not have an available sanitizing step. Dishwasher tested (0ppm). It appears that parts are on order. Please fix. Meanwhile disposable customer utensils/plates will be used.
  4. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher noted to not have an available sanitizing step. Dishwasher tested with probe thermometer (<65C) and test strips (<10 ppm). Sanitizing step made during the visit (manual dishwashing). dishwasher appears to last be tested on August 22. Please fix.
  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice in hot holding display was measured with a probe thermometer and noted to be approx. 56 C. This was corrected during the visit.
  6. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two QUAT sani buckets measured at 50 ppm QUAT, both buckets of solution were visibly dirty. The sani buckets were replaced.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A prep cooler storing raw chicken measured at 15C. Surface temperature of the raw chicken measured at 11C. Manager discarded the chicken.
  7. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • All QUAT sanitizer buckets measured at 0-50 ppm QUATs. All sani buckets were replaced and measured at 200 ppm QUATs.
  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Initial Inspection

    0 infractions

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