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Mucho Burrito 0136

428 - 2550 Country Hills Boulevard NE Calgary AB T3N 1E4 · Food - General

Official record from Alberta →

Inspection summary

Mucho Burrito 0136 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 26, 2024. The most recent inspection, on August 7, 2025, recorded 4 infractions.

None of the 3 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, Chemicals and toxic substances and Food temperature control.

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 September 26, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 26, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 September 26, 2024. 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 August 7, 2025. 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 August 7, 2025. 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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Debris observed on the bottom of the container stored with single use utensils in the customer self-serve area. - Corrected during inspection
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The screen of the probe thermometer was dirty. - Corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A container was being used to scoop Salsa, please find an appropriate scoop that has a handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please remove or clean/repair the desk chair in the back area. The chair was damaged and stained with food debris.
  2. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sewer gas odor detected in rear food prep area due to improper seal around grease trip lid. Grease trap was covered with floor mat and duct tape was placed around the grease trap.- As per operator, grease trap has broken screw causing the improper seal.- Please repair the grease trap and eliminate the odor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease trap was covered with floor mat and duct tape was placed around the grease trap.- As per operator, grease trap has broken screw causing the improper seal.- Please repair the grease trap and eliminate the odor.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was initially prepared for food prep area in the back kitchen.- As discussed, ensure that a sanitizer is prepared for use at all times for each food handling area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff drinks, personal, and stationary items were stored on a wire shelf above food prep table in the back prep area.- Store stationary items and personal food/items in areas that will not contaminate food or food areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles in the front area were not properly labelled.- Operator instructed to remove old labels and place correct labels on the bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Food items in the front prep line cooler were measured between 8-13 degrees Celsius. Inspection was conducted following busy lunch period. - Lids were placed on products during inspection. - Operator instructed to monitor temperature and get repairs done if cooler is unable to maintain temperature at 4 degrees Celsius or below.2. Cooked rice was left on prep table, temperature measured at 43.8 degrees Celsius using probe thermometer.- Food was discarded.- Keep hot perishable food items at 60 degrees Celsius or higher.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sewer gas odor detected in rear food prep area due to improper seal around grease trip lid. Grease trap was covered with floor mat and duct tape was placed around the grease trap.- As per operator, grease trap has broken screw causing the improper seal.- Please repair the grease trap and eliminate the odor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Food debris and rust noted underneath the plastic liners used on food prep table in the back area. - Operator was instructed to remove liners and clean the area. - Make sure food surfaces are smooth, durable, easily cleanable, and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease trap was covered with floor mat and duct tape was placed around the grease trap.- As per operator, grease trap has broken screw causing the improper seal.- Please repair the grease trap and eliminate the odor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Ongoing Violation***1) There was a heavy accumulation of old food debris under the front prep line.2) There was an accumulation of grime/old food debris under the shelves in the walk-in cooler.- Please deep clean and set-up a cleaning schedule.

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