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Mucho Burrito 55

115 - 6730 Taylor Drive Red Deer AB T4P 1K4 · Food - General

Official record from Alberta →

Inspection summary

Mucho Burrito 55 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on May 19, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 3 times across 3 separate inspections, most recently on August 22, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Holding temperatures were checked a stainless steel container of chicken was found to be at 48°C internal temperature and a container of steak was at 56°C, both items were below the required minimum hot holding temperature of 60 Celsius. These items were placed in the hot holder a short time ago before lunch hour. These items were removed from the hot holding unit and will be reheated to 74 Celsius and then will be put back in the hot holding unit. The temperature will be turned up although the water was found to be at 83 C, and the use of two containers to prevent drying out on the bottom will be discontinued so that the heat is able to penetrate the container easier.The operator has a metal stem thermometer on hand and will use it to check hot holding temperatures periodically to ensure a minimum of 60 Celsius is maintained.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thawing of meat at room temperatureApproved thawing methods were discussed (in cooler or under cold running water).Meat was moved to the cooler to thaw.CorrectedCold storage unit temperatures were within correct range.Sham hot holder maintains food at 60 C or hotter.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of beef and pork held in the hot holders was below the required 60 C. Temperature was measured to be at 44 C. These items were taken out of the hot holder and heated to 74 C then put back in the hot holder. Ensure the hot holding temperature is held above 60 C at all times. Cold storage unit temperatures were within correct range.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

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