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Mucho Burrito

1202 14 Street SW Calgary AB T3C 1C3 · Food - General

Official record from Alberta →

Inspection summary

Mucho Burrito has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on July 6, 2026, recorded 6 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 5 times across 4 separate inspections, most recently on July 6, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 4 separate inspections, most recently on July 6, 2026. 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?

  • 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 5 times across 3 separate inspections, most recently on July 6, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 3 times across 2 separate inspections, most recently on July 6, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times across 2 separate inspections, most recently on July 6, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

    6 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • It was observed that the quats test strip are expired. - Replace test strips to ensure proper concentrations of the sanitizer solution are used to remove contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Ongoing violationA splash guard needs to be installed on the outside hand washing sinks, as water was observed splashing onto the counter. Additionally, staff have been using the inside hand washing sink for handwashing, which is not ideal. Both of the sinks were fully stocked with supplies.*It is essential that all sinks in the facility are fully functional and easily accessible without obstruction. Please address this promptly to ensure optimal hygiene practices.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both front and back handwashing stations paper towels dispensers were not working. - Have it repaired or replaced
    • 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?
      • No pest control records were available.- Ensure that the pest control reports are always available and maintained in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water infiltration into premise from roof, there is water damage to ceiling tile in front service area. Did not observe active water leak at time of inspection, the damaged ceiling tile, does not appear to above the food areas but above the aisle in-front where patrons stand to order.ACTION- identify, repair and prevent further water infiltration from the roof into the food premises. Operator stated they have already contacted trades for repair. Ensure remedial repair is done promptly to prevent further water infiltration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Vegetable cutter was observed with food debris. - Have the Vegetable cutter cleaned and sanitized..
  2. Monitoring Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • It was observed that the quats test strip are expired. - Replace test strips to ensure proper concentrations of the sanitizer solution are used to remove contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Ongoing violationA splash guard needs to be installed on the outside hand washing sinks, as water was observed splashing onto the counter. Additionally, staff have been using the inside hand washing sink for handwashing, which is not ideal. Both of the sinks were fully stocked with supplies.*It is essential that all sinks in the facility are fully functional and easily accessible without obstruction. Please address this promptly to ensure optimal hygiene practices.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both front and back handwashing stations paper towels dispensers were not working. - Have it repaired or replaced
    • 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?
      • No pest control records were available.- Ensure that the pest control reports are always available and maintained in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Vegetable cutter was observed with food debris. - Have the Vegetable cutter cleaned and sanitized..
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The quats sanitizer for the cleaning cloths bucket initially tested at 400 ppm, which is not food safe and poses a risk of chemical residue remaining on surfaces. It is essential to wipe these surfaces with a clean cloth afterward.*The staff corrected the violation, and the solution was retested, showing a concentration of 200 ppm, which is acceptable for food safety.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - Only one sink stopper is available for dishwashing; at least two are required—one for washing and one for sanitizing.*Buy another sink stopper.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - A splash guard needs to be installed on the outside hand washing sinks, as water was observed splashing onto the counter. Additionally, staff have been using the inside hand washing sink for handwashing, which is not ideal. Both of the sinks were fully stocked with supplies.*It is essential that all sinks in the facility are fully functional and easily accessible without obstruction. Please address this promptly to ensure optimal hygiene practices.
    • 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?
      • - A spider web was observed below the three-compartment sink, along with a few flies. The presence of pests can lead to cross-contamination and allergies, and it indicates poor sanitation and cleaning practices.*Please address this issue promptly to ensure a safe and hygienic environment.
    • 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 food preparation sink is not draining properly, as the slope is not directed toward the drain. Standing water in the sink can lead to various issues, including pest breeding.*Proper drainage is essential for maintaining a hygienic environment, so please address this issue as soon as possible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The canopy has visible grease and oil deposits, which require immediate cleaning. This is essential to avoid cross-contamination during food preparation and to maintain the overall sanitation of the facility.*Clean the canopy and maintain it.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable wiping cloths are in use in the facility. The wiping cloths were not being stored in sanitizer solution between uses.Wiping cloths were placed in the wiping cloth buckets with sanitizer solution during inspection. Ensure that wiping cloths are stored in sanitizer solution between uses.
    • 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?

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