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Mucho Burrito

302 - 116 Loutit Road Fort McMurray AB T9K 0K5 · Food - General

Official record from Alberta →

Inspection summary

Mucho Burrito has been inspected 14 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on August 13, 2026, found no infractions.

5 of 14 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 6 times across 4 separate inspections, most recently on September 15, 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 3 times across 3 separate inspections, most recently on February 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on February 26, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 24, 2023. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 5 times across 3 separate inspections, most recently on July 29, 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.

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a minor water leak from the sprinkler located inside the facility's walk-in cooler. Staff are aware of the issue and have informed facility management. Ensure that the source of the leak is remediated.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A dented can of black beans was observed stored on the can storage rack. The can of beans was removed during the inspection. Ensure that canned goods are free of dents so that the food stored inside remains wholesome and safe to eat.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of multiple food items on the cold display in the serving line measured around 9C. Operator indicated that the display cooler is likely going through a defrost cycle and that the temperature would go below 4C within the hour. Ensure that all high-risk food items requiring refrigeration, remain at or below 4C.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer in the cleaning cloth holding solutions measured 0ppm. Ensure that the concentration of QUAT sanitizer in the cleaning cloth holding solutions are maintained at 200ppm. Recommend either swapping the solutions more frequently or lowering the water temperature to slow the rate at which the sanitizer concentrations decrease over time.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were found stored in a container with no label or expiry date. Those test strips were discarded, and a new package of test strips were procured. Ensure that staff have access to satisfactory test strips to measure sanitizer concentrations.
  7. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer concentration in the cleaning cloth holding container, located by front handwash station, measured below 200ppm. Staff changed the solution, and the new concentration measured 200ppm. Ensure that Quat sanitizer solutions in the cleaning cloth holding containers measure at least 200ppm.
  8. Risk Management Inspection

    0 infractions

  9. 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 handwash sink in the male washroom was semi-detached from the wall. Ensure that the sink is securely attached to the adjoining wall.
  10. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front 2-door prep cooler measured 11C. The temperature was measured using the inspector's thermometer. Ensure that all high-risk food items that require refrigeration are stored at or below 4C. PHI instructed the operator to discard the food items once 2 hours have passed. Ensure that the cold storage unit is repaired before using it to store high-risk foods for greater than 2 hours.
    • 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 handwash sink in the male washroom was semi-detached from the wall. Ensure that the sink is securely attached to the adjoining wall.
  11. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front 2-door prep cooler measured 11C. The temperature was measured using the inspector's thermometer. Ensure that all high-risk food items that require refrigeration are stored at or below 4C. PHI instructed the operator to discard the food items once 2 hours have passed. Ensure that the cold storage unit is repaired before using it to store high-risk foods for greater than 2 hours.
    • 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 handwash sink in the male washroom was semi-detached from the wall. Ensure that the sink is securely attached to the adjoining wall.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cleaning cloth QUAT sanitizer holding solution located at the front prep area, had a concentration of less than 200ppm. Ensure that all used cleaning cloths are held in a solution of at least 200ppm if a QUAT-based sanitizer is used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The can opener and holder was dirty with food debris. Ensure that all food equipment is maintained in a clean and sanitary condition.
  14. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food containers were not labelled. Operator labelled the containers. Ensure all food items are properly labelled.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solutions were measured at 50ppm. Operator made a new batch of sanitizing solutions. Ensure that all sanitizing solutions have the proper concentrations. Quat based solutions should be at 200ppm and Chlorine sanitizing solutions should be at 100ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizing test strips were expired. Ensure that test strips are available and used for every newly made sanitizer solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Can opener and holder was dirty with food debris. Clean above-mentioned food equipment and maintain in a clean and sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops was stored in the food item containers and the handles was touching the food item.Store all scoops in a sanitary manner, by storing outside the container or inside the container with the handle not touching the food item.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket of the prep cooler in the prep line held on with red tape. Replace / repair the gasket to ensure it is smooth, durable, impervious to moisture, and easily cleanable.
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