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Mucho Burrito

109 - 9378 Southfort Drive Fort Saskatchewan AB T8L 0C5 · Food - General

Official record from Alberta →

Inspection summary

Mucho Burrito has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 8, 2024. The most recent inspection, on May 28, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 across 2 separate inspections, most recently on May 13, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 8, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 5 separate inspections, most recently on May 28, 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 4 times across 3 separate inspections, most recently on May 28, 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.

7 inspections

  1. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A large bag of onions was observed to be stored on the ground. The bag of onions were moved immediately upon request and stored in a bin above the ground.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some grease and oil build up was observed in high touch areas such as handles and doors. The areas were cleaned upon request.
  2. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly in bulk food.Use scoops with a handle and store in a way that protects bulk foods from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Refried beans in hot holder measured 40-45 degrees Celsius. The beans were being stored in a container that were not emerged in hot holder water. This was corrected by emerging beans in hot holder water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The cupboard surfaces under the hot holder drawers is water damaged and no longer smooth, non-porous and easy to clean.Repair or replace surfacing so that it is smooth, non-porous and easy to clean.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside bulk food items. Use scoops with a handle and store in a way that protects bulk food from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap at the front hand sink.Ensure sinks are always supplied with Liquid hand soap and single use paper Towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The cupboard surfaces under the hot holder drawers is water damaged and no longer smooth, non-porous and easy to clean.Repair or replace surfacing so that it is smooth, non-porous and easy to clean.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The mechanical ventilation system is due for professional maintenance.Ensure the mechanical ventilation maintenance is completed.April 01, 2024: The mechanical ventilation system still requires professional cleaning.
  7. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution in the bucket at the food prep area and in the compartment sink were tested at 0ppm.Ensure sanitizer is maintained at 200ppm of quat. Replace sanitizer solution every 2 hours or when visibly dirty.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. High risk food in the steam table was measured at internal temperature of 42C using the PHI and facility's probe thermometer. Food had been in the unit for over 4 hours. The steam table was at satisfactory temperature, but the food was held in double containers. Food was discarded by staff during inspection. 2. The hot holding unit opposite the stove was set at 46C. Chicken that had been stored in the unit for over 4 hours was measured at 44C using a probe thermometer. Food was discarded by staff during inspection. 3. The cooked rice in the hot holding unit was measured at an internal temperature of 50C, staff indicated food was placed in the unit within the last 30 minutes. Rice was reheated to above 74C. Hot holding unit was increased above 60C on the dial.Ensure both holding unit are maintained above 60C/140F, monitored and recorded, before placing cooked food in it. Ensure temperature are monitored and recorded every 2 hours. Double pans should not be used on the steam table.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control record were not available.Ensure pest control records are available on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The mechanical ventilation system is due for professional maintenance.Ensure the mechanical ventilation maintenance is completed.
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