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Mucho Burrito

110 - 2797 Main Street SW Airdrie AB T4B 3S6 · Food - General

Official record from Alberta →

Inspection summary

Mucho Burrito has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 25, 2024. The most recent inspection, on April 10, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on April 17, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 April 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 4 separate inspections, most recently on April 10, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 4 separate inspections, most recently on April 10, 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.

4 inspections

  1. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Staff personal belongings stored on wire shelf above prep table, and on bottom shelf of prep table.COMPLETE THE FOLLOWING:1. Designate an area for staff personal belongings that is separate from any food and customer items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. There was tape wrapped around the three-compartment sink spray tap. Please remove the tape.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Water pooling on bottom shelf of steam table.COMPLETE THE FOLLOWING:1. Repair food equipment.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Sanitizer in red cloth bucket at front handwash sink measure 0ppm QUATS. Solution replaced during the inspection that measured 200ppm QUATS.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Staff personal belongings stored on wire shelf above prep table, and on bottom shelf of prep table.COMPLETE THE FOLLOWING:1. Designate an area for staff personal belongings that is separate from any food and customer items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Foods in front steam table measured between 45*C - 58*C. Temperature of table increased during the inspection.COMPLETE THE FOLLOWING:1. Ensure steam table is preheated and able to maintain food temperatures above 60*C before transferring food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. There was tape wrapped around the three-compartment sink spray tap. Please remove the tape.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Water pooling on bottom shelf of steam table.COMPLETE THE FOLLOWING:1. Repair food equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **CORRECTED**1. Debris noted on can opener. Can opener taken to the dishwashing sink for washing and sanitizing.
  3. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back hand sink did not have any paper towel in dispenser. Please replace paper towel.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was tape wrapped around the three-compartment sink spray tap. Please remove the tape.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer in sanitizer bucket measured 0ppm when tested. The operator replaced the sanitizer during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -1. Food items in the steam table were not being maintained at or above 60C. Most food items measured 50-55C. Please adjust the temperature of the steam table.2. Hot holding drawer containing cooked chicken was turned off and had apparently stopped working according to the operator. Please remove the chicken, re-heat the chicken on the grill, and store in another location. Repair hot holding drawer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back hand sink did not have any paper towel in dispenser. Please replace paper towel.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was tape wrapped around the three-compartment sink spray tap. Please remove the tape.

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