Mucho Burrito 0017
101 - 9837 116 Street Grande Prairie AB T8W 0C7 · Food - General
Inspection summary
Mucho Burrito 0017 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 14, 2025. The most recent inspection, on May 5, 2026, found no infractions.
2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 once on March 30, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 7 times across 5 separate inspections, most recently on March 30, 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 2 times across 2 separate inspections, most recently on March 30, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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 March 30, 2026. 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.
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quats sanitizer solutions were verified to be at 50 ppm.Staff changed the sanitizer solutions verified to be at 200 ppm.Ensure sanitizer solutions are changed at regular intervals and are verified to be at 200-400 ppm for quats.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Men's washroom paper towels were out of stock.Staff refilled the paper towels in men's washroom.Ensure all handwash sinks are kept supplied at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Tin can opener was in insanitary condition with accumulation of debris and tin shavings.Staff cleaned and sanitized the Tin can opener.Ensure all equipment are cleaned and sanitized after each use.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. One corner of the walk‑in cooler floor is damaged, resulting in the accumulation of dust and debris.2. The floor‑to‑wall intersections beneath the racks in the walk‑in cooler show black spots and debris buildup.1. Repair the damaged corner of the walk‑in cooler floor and ensure the area is thoroughly cleaned after repairs are completed.2. Remove all debris and clean and sanitize the floor‑to‑wall intersections beneath the racks to eliminate black spots and prevent future buildup.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require some minor cleaning: -Wall by the dishwashing, and prep area. -The brown rice bin. Clean indicated areas and ensure all shelves, walls, bins and all areas of the facility are maintained in a clean and sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require some minor cleaning: -Wall by the mop sink, dishwashing, and prep area. -A couple of the shelves.-The brown rice bin. Clean indicated areas and ensure all shelves, walls, bins and all areas of the facility are maintained in a clean and sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A few of the cupboards are in disrepair and/or have tape on them making the cupboards difficult to clean.Repair the cupboards to be smooth, durable and easily cleanable and ensure all cupboards are maintained in good repair and are easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require some minor cleaning: -Wall by the mop sink, dishwashing, and prep area. -A couple of the shelves.-The brown rice bin. Clean indicated areas and ensure all shelves, walls, bins and all areas of the facility are maintained in a clean and sanitary condition.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink in the front service area is leaking.Repair the handwashing sink and ensure all handwashing sinks are maintained in good repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A few of the cupboards are in disrepair and/or have tape on them making the cupboards difficult to clean.Repair the cupboards to be smooth, durable and easily cleanable and ensure all cupboards are maintained in good repair and are easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require some minor cleaning: -Wall by the mop sink, dishwashing, and prep area. -A couple of the shelves.-The brown rice bin. Clean indicated areas and ensure all shelves, walls, bins and all areas of the facility are maintained in a clean and sanitary condition.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?