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Mucho Burrito

9406 137 Avenue NW Edmonton AB T5E 6C2 · Food - General

Official record from Alberta →

Inspection summary

Mucho Burrito has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on July 29, 2026, recorded 5 infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 6 times across 5 separate inspections, most recently on July 29, 2026. 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 once on July 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 24, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 separate inspections, most recently on July 29, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 3 times across 3 separate inspections, most recently on July 29, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

10 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A couple of used wet towels on the counter. Keep used towels stored in sanitizer solution when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Some used gloves were placed on the counter in the back kitchen. Please dispose of them as soon as they are removed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Drawer cooler under the cooking equipment was at 11C. A large insert contained a small volume of prepped uncooked vegetables. Operator was instructed to place out small volume and use it within 2 hours. Please repair or replace the unit to ensure it is at 4C or lower. Probe thermometer was present.Temperature logs were in place and up to date.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front hand sink was draining slowly. Please repair sink to ensure proper drainage.The lighting in the walk in cooler was dim. Increase lighting to allow proper lighting throughout the cooler.No hot water for the tap with the orange caps (eye wash), therefore, only cold water was drawn for sanitizing. Please repair or replace the sink, there must be hot water for all basins to properly clean and sanitize.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some cracked and broken plastic covers were found in the storage area. Please inspect all plastic lids and bins and discard any damaged items. The lettuce slicer had some dried lettuce on the unit, please conduct a thorough cleaning.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the front hot-holding unit, the brown rice, chicken, chorizo and steak are all measured between 41.9 degrees Celsius to 44.7 degrees Celsius with a probe thermometer at approximately 2:45PM. The operator informed that the food was placed in the hot holding unit at approximately 11:30AM and therefore the food had spent more than two hours in the danger zone between 4 degrees Celsius to 60 degrees Celsius. The operator discarded the indicated food items during the inspection. Ensure food is hot held above 60 degrees Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A leak is observed beneath the front handwashing sink. 2. The front handwashing sink is observed to be draining slowly. 1. Ensure that the indicated leak is repaired. 2. Ensure that the draining issue is repaired.
  6. 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?
      • 1) Ventilation canopy has been cleaned.2) The handwashing sink in the front was out of order. Drainage issues.Ensure handwashing sink operational at all times.
  7. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A wet measuring cup without a handle was kept inside the sugar container.Use a clean and dry scoop with a handle to protect the food from cross contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • A bag of cleaner was stored beside with beverages on a shelf.Remove chemicals away from food. It could be stored below or separate from food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There was accumulation of oil droplets in the ventilation canopy.Ventilation canopy needs cleaning.2) The handwashing sink in the front was out of order. Drainage issues.Ensure handwashing sink operational at all times.
  8. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of food at the hot holding station was measured at 49°C. The unit was adjusted to achieve 60°C and above. ** The temperature control requirements were discussed with staff onsite. Some temperature logs were available onsite for review and other ones were not consistently population. ** Please ensure to have a system in place to consistently monitor food storage temperatures. Records should be available onsite for review upon request.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Operator sent pictures of the food under hot holding and temperatures ranged from 162-171F.A thermometer is required inside the prep cooler.
  9. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Operator sent pictures of the food under hot holding and temperatures ranged from 162-171F.A thermometer is required inside the prep cooler.
  10. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit - the beans were at 50C, rice at 45C, Carnita at 55C, and Chorizo at 39C. Staff indicated that the temperature settings were turned down about an hour and 20 minutes ago to prevent drying of the food. Temperature logs showed that at 2pm, staff probed the food to be at 183F-186F. Temperatures were increased during inspection. Ensure hot holding stay at 60C or higher at all times. Temperatures cannot be decreased unless hot holding is done for the day. Prep cooler was at 8C. At the time, the cover was open. Food was relocated to the walk in cooler, the cover was placed over the prep cooler. Temperature logs showed temperature was at 28F at 2pm. A thermometer was missing inside the unit. During inspection the temperature decreased to 6C and staff were asked to continue monitoring the temperature. Ensure the cooler is at 4C at all times and a thermometer is needed inside the unit.

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