Mucho Burrito
721 - 388 Country Hills Boulevard NE Calgary AB T3K 5J6 · Food - General
9 inspections
- Risk Management Inspection
2 infractions
- 15. Is the facility free of a pest infestation?
- (June 12, 2026)The droppings in the previous specified areas have been cleaned.**Ensure to routinely clean mouse dropping observed at the facility and continue pest monitoring/eradication activities.(June 5, 2026)Mouse droppings were observed in the areas highlighted in previous inspections. Recent pest control records indicate structural deficiencies (a gap) at the receiving door.**Please have the mouse droppings routinely cleaned.**Have sanitation and structural concerns addressed, continue monitoring for pests.(August 14, 2025)Please ensure all mouse droppings are carefully cleaned, and all affected surfaces are properly sanitized in the dry storage area and on the shelving beneath the prep tables along the cookline. Fill any gaps or holes around the facility to prevent the entry of unwanted pests.----------Initial ViolationPest activity (mouse droppings) was observed in the dry storage areas underneath the wire shelving unit. Five mice were caught in traps within the past two months according to the pest control reports.Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Please monitor the pest activity and adjust the frequency of treatment accordingly. Send the corresponding pest control report to the undersigned PHI.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of food debris/food stains or spills/grease/dirt was observed with regards to the following areas:1. Walls around/below the dish sinks back kitchen area.**Please have these areas cleaned.
- 15. Is the facility free of a pest infestation?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quat based sanitizer was maintained at concentrations above 400ppm, with no potable water rinse step applied after use. **Ensure no rinse quat sanitizers are maintained at 200ppm. If higher concentrations are to be used, a potable water rinse is required after use.
- 15. Is the facility free of a pest infestation?
- (June 5, 2026)Mouse droppings were observed in the areas highlighted in previous inspections. Recent pest control records indicate structural deficiencies (a gap) at the receiving door.**Please have the mouse droppings routinely cleaned.**Have sanitation and structural concerns addressed, continue monitoring for pests.(August 14, 2025)Please ensure all mouse droppings are carefully cleaned, and all affected surfaces are properly sanitized in the dry storage area and on the shelving beneath the prep tables along the cookline. Fill any gaps or holes around the facility to prevent the entry of unwanted pests.----------Initial ViolationPest activity (mouse droppings) was observed in the dry storage areas underneath the wire shelving unit. Five mice were caught in traps within the past two months according to the pest control reports.Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Please monitor the pest activity and adjust the frequency of treatment accordingly. Send the corresponding pest control report to the undersigned PHI.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A buildup of food stains was observed in the under-counter cooler by the cash register.**Please have the cooler cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of food debris/food stains or spills/grease/dirt was observed with regards to the following areas:1. Floors below the dish sink including the grease trap.2. Walls around the dish sinks and the prep tables in the back kitchen area.3. Floors below the prep tables in the back kitchen area.4. Floors below the dry storage shelves.5. Floors and shelves of the walk-in cooler.6. Floors below the cookline and other food equipment in the front service area.**Please have these areas cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 15. Is the facility free of a pest infestation?
- Outstanding Violations (August 14, 2025)Please ensure all mouse droppings are carefully cleaned, and all affected surfaces are properly sanitized in the dry storage area and on the shelving beneath the prep tables along the cookline. Fill any gaps or holes around the facility to prevent the entry of unwanted pests.----------Initial ViolationPest activity (mouse droppings) was observed in the dry storage areas underneath the wire shelving unit. Five mice were caught in traps within the past two months according to the pest control reports.Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Please monitor the pest activity and adjust the frequency of treatment accordingly. Send the corresponding pest control report to the undersigned PHI.
- 15. Is the facility free of a pest infestation?
- Risk Management Inspection
1 infraction
- 15. Is the facility free of a pest infestation?
- Pest activity (mouse droppings) was observed in the dry storage areas underneath the wire shelving unit. Five mice were caught in traps within the past two months according to the pest control reports.Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Please monitor the pest activity and adjust the frequency of treatment accordingly. Send the corresponding pest control report to the undersigned PHI.
- 15. Is the facility free of a pest infestation?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The following area was observed to be covered in grease and food debris, including but not limited to:- Underneath all kitchen equipment located on the service linePlease clean and sanitize the indicated areas to eliminate food sources for unwanted pests.2) The light cover located above the walk-in cooler was observed to be covered in dust and loose debris, which could potentially become a physical contaminant.Please clean the indicated area so it is free of dust and loose debris.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.Please ensure that a quat sanitizer solution with a concentration of 200 ppm, along with submerged cleaning cloths, are available at all times during food processing.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Mouse droppings were observed in the measuring cup for rice.The operator discarded all of the cooked rice in the facility, along with 22.68 kg of uncooked brown rice, after mouse droppings were discovered in the measuring cup used for the rice. The measuring cup, area around the rice cookers, and rice containers were cleaned and sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The plant-based scramble was not reheated to 74C before storing it into the hot holding unit. The temperature of the scramble, measured with a probe thermometer, was 33°C. Perishable foods, such as plant-based scramble, must be reheated to 74C and be kept out of the danger zone (4°C - 60°C), as harmful bacteria can double every 20 minutes and produce toxins in this environment. Food should not remain in the danger zone for more than 2 hours to prevent the risk of foodborne illness.The operator was instructed to reheat the plant-based scramble in the oven to 74C.
- 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?
- Mouse droppings were observed in the measuring cup for rice, on the countertop where the rice cookers are placed, underneath the prep table in the back, beneath all kitchen equipment on the service line, and on the countertop under the oven.The operator discarded all the cooked rice in the facility, along with 22.68 kg of uncooked brown rice, after mouse droppings were discovered in the measuring cup used for the rice.Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Additionally, provide the three most recent pest control reports to the undersigned PHI. Please monitor the pest activity and adjust the frequency of treatment accordingly.
- 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 vinyl trimming located underneath the oven on the service line was observed to be peeling and trapping contaminants, creating a potential breeding ground for bacteria and pests.Please repair or replace the trim and thoroughly clean and sanitize the area.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The following areas were observed to be covered in grease and food debris, including but not limited to:- The walk-in cooler floor- Underneath all kitchen equipment located on the service line- The countertop underneath the oven located on the service linePlease clean and sanitize the indicated areas to eliminate food sources for unwanted pests.2) The light cover located above the walk-in cooler was observed to be covered in dust and loose debris, which could potentially become a physical contaminant.Please clean the indicated area so it is free of dust and loose debris.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handsinks - hot water line is manually shut off at valve by staff. Ensure hot water is available for use at all times for staff at both handsinks.**OUTSTANDING (2023-03-22). Hot water line for handsinks was manually shut off at central hot water line (wall valve). Corrected onsite. Discussed onsite, hot water to kitchen handsinks must remain available at all times when business is open for staff/customers. **OUTSTANDING (2024-04-22). There was no hot water available in both handwashing sinks and the dishwashing compartment sink. The inspector informed the manager that hot water must be readily available at all times in all sinks for handwashing and dishwashing purposes.**FIXED; FOLLOW-UP REQUIRED (2024-04-23). Although hot water is now available on site, the quantity is not sufficient to allow manual dishwashing and handwashing at the same time. Thus, it was agreed during the inspection that dishwashing must be done only after their food handling operations. The hot water system must still be checked and fully fixed to ensure that hot water is readily available at all sinks at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handsinks - hot water line is manually shut off at valve by staff. Ensure hot water is available for use at all times for staff at both handsinks.**OUTSTANDING (2023-03-22). Hot water line for handsinks was manually shut off at central hot water line (wall valve). Corrected onsite. Discussed onsite, hot water to kitchen handsinks must remain available at all times when business is open for staff/customers. **OUTSTANDING (2024-04-22). There was no hot water available in both handwashing sinks and the dishwashing compartment sink. The inspector informed the manager that hot water must be readily available at all times in all sinks for handwashing and dishwashing purposes.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?