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Mucho Burrito

102 - 428 36 Street NE Calgary AB T2A 5W8 · Food - General

Official record from Alberta →

Inspection summary

Mucho Burrito has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 24, 2024. The most recent inspection, on August 12, 2025, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.

  • 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 on August 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times on June 14, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on August 12, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The yellow rice in the rice cooker was measured at 44°C. The rice cooker was noted unplugged and not turned on during the inspection. The staff mentioned that they just cooked the rice and was about to put the rice to the warmer but got busy and must have forgotten to put it to the warmer right away. The rice was transferred to a warmer cabinet afterwards. The staff was informed not to leave the rice at room temperature and move it to a warmer right after cooking, so the internal temperature never goes below 60°C.Cut tomatoes, green pepper, and cut onions were left in room temperature at the back kitchen tables and were measured at 21°C, 12°C, and 19°C, respectively. The staff mentioned that they were working alone on the shift and that they got busy and left the cut veggies in room temperature. Please be advised that cut vegetables must be stored at or below 4°C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The white rice in the hot-holding insert at the front food prep table was measured at 47.9°C. The white rice was discarded during the inspection. The white rice metal container was noted being double-layered, which would prevent proper temperature control of the food. The staff was instructed not to double layer the containers while in the food prep table, unless proven to be able to maintain adequate internal temperatures of the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Poor sanitary conditions were noted in the back kitchen area, which includes but is not limited to; hard to reach areas such as below the food prep tables, on walls near food prep area, and near depository safe. Ensure that general cleaning and sanitization of machines, equipment, floors, and food prep area is done regularly.**OUTSTANDING (2025-08-12). Dirty floor surfaces in the walk-in cooler below the shelving units, floors below the kitchen equipment at the front food handling area and the back kitchen area, and the floors underneath the shelving units at the dry storage areas. The inspector informed the staff to clean these surfaces and to ensure that they remain in a clean and sanitary condition at all times.
  2. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw vegetables were stored directly underneath meat containers in the walk-in cooler.Staff moved meat containers to the lower shelves.- Staff informed to store raw products away from ready-to-eat food items to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened canned food items were stored in the walk-in cooler. Staff informed that food container is getting returned to the source.- Staff informed to put "Do not Use" label on the container. - Make sure once a canned food item is opened, it should then be transferred to a food-grade plastic container.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the back kitchen was in disrepair and not properly fixed to the wall.As per staff on site, hand sink was hit while moving the standing cooler/freezer.Make sure hand sink is properly mounted to the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Poor sanitary conditions were noted in the back kitchen area, which includes but is not limited to; hard to reach areas such as below the food prep tables, on walls near food prep area, and near depository safe.- Ensure that general cleaning and sanitization of machines, equipment, floors, and food prep area is done regularly.
  3. Monitoring Inspection

    0 infractions

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