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Chipotle Mexican Grill 4743

200 - 5117 Northland Drive NW Calgary AB T2L 2J8 · Food - General

Official record from Alberta →

Inspection summary

Chipotle Mexican Grill 4743 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 22, 2024. The most recent inspection, on May 22, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions 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 once on February 9, 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 3 times across 3 separate inspections, most recently on May 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

5 inspections

  1. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • At the time of inspection, there was an accumulation of food debris throughout the facility, including on both the front counter and back preparation counters. Several used containers were stacked on the counters and overall, the front area of the facility appeared disorganized and not maintained.More frequent cleaning and sanitation is required. Maintain the facility in a clean and sanitary condition at all times.
  2. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some accumulation of debris was observed in hard-to-reach areas at the front of the facility, including underneath kitchen equipment. Additionally, dried food residue was observed on the exterior surfaces of the rice cooker.Please clean and maintain in a clean and sanitary condition.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk-in cooler, a box containing pre-packaged sour cream was observed to be placed on the floor.- Operator removed the food item from the floor.Ensure all food items are stored at least 6 inches off the floor to prevent potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken al pastor sauce containing garlic, oil and other ingredients was observed sitting at room temperature on the food preparation table opposite the cookline. The pH was tested to be above 4.6.- Due to the anaerobic conditions of the sauce as a result of the garlic in oil, there is a potential for botulinum toxins. Ensure to store in the cooler as per manufacturer's instructions. All high-risk foods must always be stored at 4 degrees Celsius or less or greater than 60 degrees Celsius. Alternatively, discard after two hours if left at room temperature or provide lab-tested result showing they can stay out for up to 4 hours.2. There was no thermometer in the prep cooler opposite the cookline.- Obtain an accurate-reading thermometer and place inside the cooler to ensure temperature is monitored and maintained at 4 degrees Celsius or lower.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris was noted on the floor behind the ice machine, close to the exit door.- Operator was instructed to clean the floor.Ensure that all areas (including hard-to-reach places) in the facility are maintained in good condition to avoid attracting pests.
  4. Monitoring Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

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