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Mucho Burrito

184 Mayfield Common NW Edmonton AB T5P 4B3 · Food - General

Official record from Alberta →

Inspection summary

Mucho Burrito has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 17, 2024. The most recent inspection, on November 3, 2025, recorded 5 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 November 3, 2025. 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 5 times across 5 separate inspections, most recently on November 3, 2025. 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 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 once on June 17, 2024. 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 4 times across 4 separate inspections, most recently on November 3, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 3 separate inspections, most recently on November 3, 2025. 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.

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Back prep area - observed a wet blue cleaning cloth left on table.Front of the house - observed a red sanitizer pail with dirty rags with no sanitizer solution inside. Please ensure sanitizer buckets set up (ideally one in front of the house and back) with 200PPM of Quats and wet cleaning cloths kept inside between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Walk in cooler - observed open canned food item (a couple of cheese sauce). Once canned food items are opened, please store in another food grade container.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Current Quats test papers are expired Oct 31, 2025. Please buy new ones.
    • 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 available for review. Please have copies onsite for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Front customer area/utensil station - please store utensils handle upright.
  2. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • Observed little black flies under 3 compartment dish sink and some in back kitchen.
  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 handsink - makes noise or cold water have to be turned on below the handsink to supply sink with adequate cold water. Please fix to ensure easy access to hot and cold running water.
    • 15. Is the facility free of a pest infestation?
      • Observed little black flies under 3 compartment dish sink and some in back kitchen.
  4. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket for cleaning cloths <200PPM. PHI and operator prepared new solution at time of inspection.If manually making santizer - please follow manufacturer's specification and use test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back handsink - makes noise or cold water have to be turned on below the handsink to supply sink with adequate cold water. Please fix to ensure easy access to hot and cold running water.
    • 15. Is the facility free of a pest infestation?
      • Observed little black flies under 3 compartment dish sink and some in back kitchen.
  5. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket near the cook area <200PPM of Quats.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Back kitchen handsink - no running cold water. Please fix to ensure adequately supplying running hot and cold water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 08/16/24 - still pending. Not in use at the time.Cooler space under flat grill in cook line - supposedly makes noise. Turned off at time of inspection. Please fix to ensure working properly and maintaining temp of 4C or colder.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor along the walls under food preparation surfaces/shelving require cleaning.Shelving under the food preparation tables require cleaning.The exterior of bulk food bins require cleaning.
  6. Monitoring Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler under flat grill along cookline was not on possibly since 9AM as indicated by staff member (time onsite approx 3:30PM). Internal temp (2 checks - middle and side) of a tray of marinated steak measured at 18C. Discarded at time of inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test papers expired. Please replace.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back handsink blocked off with boxes of canola oil, personal bag and take out containers in the front.
    • 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?
      • There is a gap of light under and on the left side of the rear entry door. Please replace/repair the weatherstripping so that there is no gap of light showing through.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not posted. Please post a copy of your food permit in an area where the public can easily view it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A couple lights out in the back. Please fix. Additional lighting needed to back near dishwashing area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooler space under flat grill in cook line - supposedly makes noise. Turned off at time of inspection. Please fix to ensure working properly and maintaining temp of 4C or colder.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor along the walls under food preparation surfaces/shelving require cleaning.Shelving under the food preparation tables require cleaning.The exterior of bulk food bins require cleaning.

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