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Mucho Burrito

6 - 69 Dunlop Street Red Deer AB T4R 2H6 · Food - General

Official record from Alberta →

Inspection summary

Mucho Burrito has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 1, 2023. The most recent inspection, on November 27, 2025, recorded 5 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 November 27, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 27, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on November 27, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on November 27, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 3 separate inspections, most recently on June 28, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat's solution in the sanitizer bucket was found to be too strong and exceeded the range of the test strips. The onsite staff was asked to add water to the sanitizer solution to lower the concentration. When re-tested the solution was within the range of the test strips (400 ppm). Please ensure that manufacturer's instructions for the sanitizer are followed. 200 ppm is recommended for quats sanitizers, unless otherwise specified by the manufacturer's instructions.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff members were observed to not be washing hand prior to wearing disposable gloves or after. Handwashing is one of the most effective ways to reduce potentially harmful bacteria and help to prevent the spread of disease. While disposable gloves help to create a barrier between the skin and objects, it is not a substitute for proper hygiene. Please ensure that handwashing occurs before the application of gloves and after.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures measured in the hot holding units were below 60 degrees C, the units were observed at 45 degrees C and 53 degrees C. The onsite staff stated that the food was brought out an hour earlier. The staff was asked to turn up the hot holding unit. A calibrated probe thermometer was used to re-measure the temperatures, which were found to be above 70 degrees C. Please ensure that hot holding units maintain a temperature of 60 degrees C or above.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was observed not being used and instead the paper towel was placed over the sanitizer bucket and the food preparation area. This area is not suitable for paper towel placement, as contamination water or debris may fall into the sanitizer bucket or food preparation area following handwashing. The paper towel dispenser was unable to be opened and instead was placed on top of the dispenser.Please ensure that the paper towel is placed within the dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris was observed to be built up under the preparation coolers. Please ensure that this area is being cleaned regularly.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat concentrations in both the spray bottle and wiping cloth bucket were well above 500ppm (max limit on the test strips). Quats should be at 200ppm or as directed by the manufacturer. Please follow the manufacturer's instructions for mixing the solution and use the store's test strips to check the concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the start of the inspection, it was noted that the hand sink in the back area was blocked with a colander full of coriander leaves. This was immediately corrected.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A residential style T-Fal deep fryer was noted on the back prep table. The fryer was still hot and was located about 30cm (12") below food wrappers and cardboard that would be flammable. This poses a safety hazard as well as affect the air quality in the kitchen. The deep fryer must only be used under the ventilation hood where fire suppression is available.
  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large pot of rice was cooling on the counter in the back. The lid was firmly on the pot and the rice measured at 40.5C. Keeping the lid on the pot will trap heat in and not allow the rice to cool quickly enough. Rice must cool to room temperature within 2 hours. This can be done by stirring it often, keeping the lid off, or by placing in the large shallow containers. Corrected During Inspection: staff removed the lid and started stirring the rice.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The bug zapper with UV light in the kitchen is located above bottle drinks and across from the main prep table. This style of zapper doesn't have a catch tray or other method of keeping insect parts from falling onto surfaces below. Before the next warm season, please move the zapper to an area where foods and equipment are not stored or handled.
    • 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 wire shelves in the walk-in cooler where tortilla wraps are stored are covered with cardboard. Cardboard is not a cleanable material that readily absorbs grease and moisture. Please remove the cardboard and if a flat surface is needed here, replace it with plastic or vinyl which is smooth and easy to clean.Dec 5/23: This item remains outstanding.
  6. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in Cooler: 3.8CGrill Prep Cooler: 4.5CSteam Table: 61.8CPrep Cooler: 3.8CTrue Cooler: 0.8CQBD Cooler 5.8C (only bottled drinks are stored here)Several packages of mostly defrosted, raw beef were noted defrosting in water in the single prep-sink near the walk-in cooler. The safest way to defrost raw meats is under cold, running water or in the walk-in cooler. Please ensure that staff are consistently following one of these two methods. Corrected During Inspection: staff immediately moved to prepare the beef to cook it in the oven.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The bug zapper with UV light in the kitchen is located above bottle drinks and across from the main prep table. This style of zapper doesn't have a catch tray or other method of keeping insect parts from falling onto surfaces below. Before the next warm season, please move the zapper to an area where foods and equipment are not stored or handled.
    • 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 ventilation hood over the grills and deep fryer were due for professional cleaning and inspection in January 2023. This work needs to be completed as scheduled to ensure the hood is working properly and to reduce the risk of fire. Please book this work as soon as possible or provide documentation showing that it has already been completed.June 5/23: This item remains outstanding. Please provide documentation this work has been completed by the end of June, 2023.Dec 1/23: the ventilation hood is completely non-functional. The City Fire Inspector followed up on a complaint and ordered the facility to stop using the grill and fryer until the hood has been repaired and professionally cleaned.
    • 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 wire shelves in the walk-in cooler where tortilla wraps are stored are covered with cardboard. Cardboard is not a cleanable material that readily absorbs grease and moisture. Please remove the cardboard and if a flat surface is needed here, replace it with plastic or vinyl which is smooth and easy to clean.

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