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Mucho Burrito

101-3030 Pandosy St Kelowna BC V1Y 1W2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mucho Burrito has been inspected 6 times by Interior Health Authority since January 6, 2017. The most recent inspection, on February 21, 2025, recorded 4 infractions.

None of the 6 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, Food temperature control and Handwashing and staff hygiene.

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 5 times across 5 separate inspections, most recently on February 21, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 5 times across 3 separate inspections, most recently on November 9, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on February 21, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 9, 2021. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 9, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

About this data

These results come from Interior Health Authority, 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.

6 inspections

  1. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Please acquire sanitizer test strips. 2. Temperature logs were not maintained, please record and take temperatures of all temperature controlled units at least once a day.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 3 compartment sink available. Sanitizing sink was overfilled with utensils. Do not overfill the sink. All food contact surfaces are to be submerged into the sanitizer for at least 30 seconds (or as recommended by the manufacturer). Quats sanitizer available, 200ppm, in compliance.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink in the back prep area did not have hot water. Please allow the sink for hot water supply.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): At least one staff while the facility is in operation must be FOODSAFE certified or with an equivalent.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): QUATs-based sanitizer measured to be approx. 800-1000 ppm. Adequate concentration range for QUATs sanitizer is 200-400 ppm. Corrective Action: Actively use a chemical test strip to verify the concentration of sanitizer used.
  3. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Inserts in the drawer cooler beneath the grill overfull during inspection, unable to maintain contents at or below 4°C. Contents were measured at 6.5°C during inspection. Requested that staff move some of the inserts to the walk in cooler to allow for proper airflow/temperature maintenance. Suggested that in the future inserts for the drawer cooler should not be overfilled in order to maintain proper temperature control.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Pork for Carnitas was placed in the prep sink during inspection, staff informed that they run it under warm water to make it easier to pull apart before transferring it to inserts for cold holding. Upon review of food safety plan it was determined that this was not the process outlined in the approved plan. Staff was instructed to move the pork to the cooler to return it to cold holding temperature, and from now on to closely follow the steps outlined in the food safety plan. Allowing potentially hazardous foods to sit in the temperature danger zone (above 4°C and below 60°C) can facilitate the growth of pathogenic bacteria which can cause foodborne illness, proper food handling should limit the exposure of foods to these temperatures.
      • F1.6C Food must be processed in a manner that makes it safe to eat.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips available during inspection. Staff indicated that they had recently used them up and new test strips were to be supplied within the next few days.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): During inspection, tubs of raw chicken were found placed outside of the cooler to thaw. Frozen products must be thawed using approved methods or equipment, discussed with staff ensuring that frozen meats are thawed in the cooler or under cold running water. Thawing potentially hazardous foods at room temperature can allow pathogenic bacteria to grow to problematic numbers leading to foodborne illness.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Noted cardboard beneath prep counters during inspection. Staff instructed to dispose of the cardboard as it does not meet the criteria of smooth, durable, impervious to moisture. and easily cleanable which is required of surfaces in food service establishments. Cardboard is not a suitable covering for surfaces it can become saturated with grease, and drippings from food products, and can not be cleaned. Unclean and saturated cardboard can interfere with regular cleaning and attract pests.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): No staff present during inspection had valid FOODSAFE certification. Operator must ensure that there is at least one employee present in the establishment with a valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Automated sanitizer has been removed. Another easy to use option for sanitizer is needed.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Not all prepared food products were dated in storage; remind staff
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
  5. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Discussed with staff/shift manager; don't leave chicken out at room temperature too long prior to marinating. Food to be thawed in the fridge.
      • F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - Change sanitizer buckets more frequently, less than 200ppm measured at the time of inspection. - Clean hard-to-reach areas thoroughly. Specific areas were pointed out to staff/shift manager.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand washing sink in the front cook line had an overflow of pans. Remind staff not to store items in the hand washing sink, this is to be kept clear.
  6. Monitoring

    5 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): The hot-holding unit was not switched on at time of inspection.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Some refrigeration units were only switched on few minutes before the inspection. Temperatures of these units were >4C.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Construction debris was found on surfaces.
    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operating permit not granted yet.
      • F3.1A - Operator must have a valid permit to operate or approval to operate.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1.) No temperature log was available for the coolers, freezers and hot holding units at time of inspection. 2.) No Food Safety Plan was available for review at time of inspection.

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