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Mucho Burrito Fresh Mexican Grill

120 - 2105 Hawkins St, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Mucho Burrito Fresh Mexican Grill has been inspected 26 times by Fraser Health Authority since July 10, 2017. The most recent inspection, on August 6, 2026, recorded 1 infraction.

9 of 26 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and 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.

  • 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 9 times across 8 separate inspections, most recently on July 10, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 4 times across 4 separate inspections, most recently on February 23, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 23, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on July 13, 2021. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 2 times across 2 separate inspections, most recently on November 28, 2017. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

About this data

These results come from Fraser Health Authority, 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.

26 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Fume hood observed with excessive grease build-up
      • Corrective Action(s): Clean and remove grease and debris build-up immediately. Ensure this is done more frequently to avoid build-up.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Missing ceiling tile, light cover and bulb in the back area by the dishwasher.
      • Corrective Action(s): Ensure to maintain the facility as per your approved plans. Cover the missing ceiling piece, place light cover over exposed light fixture, and replace bulbs where needed
      • To be completed by: August 10, 2026
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Queso sauce and garlic tomato puree sauce probed at 40C. Placed in hot holding over 2 hours ago.
      • 2) Proteins (chicken, ground beef, and pulled pork) probed at 52-C-57C. Place in hot holding 30 minutes ago
      • Corrective Action(s): 1) Queso sauce and garlic tomato puree sauce discarded.
      • 2) Proteins reheated to 74C in the oven. Hot holding unit setting adjusted.
      • **Do not double stack food inserts in hot holding. This can interfere with hot holding temperatures.
      • **Ensure hot holding unit is set higher to keep foods at 60C/140F or hotter.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer prepared at the time of inspection.
      • Corrective Action(s): Staff prepared new sanitizer pails. QUATS measured at 200ppm.
      • **Sanitizer buckets must be readily available for sanitizing food contact surfaces during operations.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw ground beef stored with cooked proteins.
      • Corrective Action(s): Raw ground beef moved to bottom shelf where other raw meats are stored to prevent cross contamination.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw ground beef placed in a warm water container to thaw. Staff reported it was placed inside 15 minutes ago.
      • Corrective Action(s): Raw ground beef moved to walk in cooler to thaw. DO NOT thaw at room temperature or in warm water- thaw in the cooler or under cold running water.
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Rice in warming unit measured at ~40'C. Warming unit observed turned off. Staff turned off warming unit and placed rice into oven for re-heating.
      • 2. Cooked meat in display warmer measured at ~20'C. Display warmer observed not functioning on one site. Staff took out all meat to be reheated and stored in alternative, functioning warming unit.
      • Corrective Action(s): All cooked hot-held food must be maintained at or above 60'C at all times, from point of cooking/reheating to time of sale. Failure to comply leads to time-temperature abuse and can cause foodborne illness. Ensure all units are ON and FUNCTIONING at all times PRIOR to placing warm foods into units.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station at back preparation area observed with no liquid soap in dispenser. Operator placed soap in dispenser during inspection.
      • Corrective Action(s): Ensure all hand washing stations are maintained unobstructed and adequately supplied with hot and cold running water, liquid soap and paper towel to ensure staff are washing hands while preparing/handling food.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display warming unit not functioning on one side.
      • Corrective Action(s): Repair display warming unit to ensure it is maintained as per approved plans to store required hot-held food items.
      • To be corrected by: 1 month
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Low-temperature dishwasher measured at 0 ppm chlorine concentration with test strips at plate surface. Dishwasher is not able to sanitize dishes adeqautely. Food is served in single-use disposable containers only.
      • 2. QUATs sanitizer pails (X2) measured at 0-100 ppm QUATs concentration with test strips during inspection. Staff changed sanitizer pails which later measured at 200 ppm QUATs concentration.
      • Corrective Action(s):
      • 1. Clean and sanitize all dishes and equipment using the 3-compartment sink warewashing method until the dishwasher has been verified functioning by the health inspector. Ensure to monitor dishwasher chlorine concentration daily in future and to maintain a log on site to be verified by the health inspector.
      • 2. Change QUATs pails as per approved sanitation plan to ensure sanitizer is at 200 ppm to adequately sanitize food contact surfaces throughout the day. Verify sanitizer strength with QUATs test strips as per approved plan.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low-temperature chemical dishwasher not able to dispense minimum 50 ppm chlorine at plate surface.
      • Corrective Action(s): Repair dishwasher to ensure it is able to dispense 50-100 ppm chlorine at plate surface to adequately sanitize all equipment and to prevent contamination of food.
      • To be corrected by: Dec 16, 2024
      • Violation Score: 9
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit not available at time of inspection.
      • Corrective Action(s): As discussed with staff on site, you will need to re-order your permit if you do not have one (billing department can be reached at 604-918-7507). The permit must be posted in an area the public can see (ie. near the cashier or front area)
      • Correct by; This week
      • Violation Score: 1
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Cardboard being used to soak up oil in the prep area. Remove the cardboard as it can soak up grease/debris. Operatore removed the cardboard.
      • Corrective Action(s):
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels were missing at the front handwashing station. Replenished at the time of the inspection.
      • Corrective Action(s): Ensure to have all handwashing stations properly equipped at all times.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed from one corner of the floor in the storage room- by the back entrance. Droppings were not observed in the food prep area.
      • Corrective Action(s): Ensure to have all droppings removed today as agreed at the time of the inspection. Monitor the area every morning and contact the professional pest control company if worsens.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require cleaning:
      • - Floors/corner of the wall by the back entrance. Remove cardboard and garbage back from floor.
      • - Floors underneath dishwasher and storage unit by the walk-in cooler.
      • Corrective Action(s): Ensure to have the above areas cleaned on a more regular basis.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Soap dispensers for both hanwashing stations not in good working order. New dispensers to be delivered/installed on July 20.
      • - Digital thermometer attached on under counter cooler requires a repair/replacement. Parts on order.
      • Corrective Action(s): - Continue to use the liquid pump soaps until the new dispensers are installed.
      • - Continue to check food temperature in each drawer as advised at the time of the inspection.
      • Violation Score: 9
  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Approx 15-20 fly strips observed hanging from ceiling throughout kitchen area,many were over food preparation areas and many had a significant number of small flies stuck to them. Staff on site stated that they have been having challenges with flies again in recent weeks.
      • Corrective Action(s): As per previous direction in recent reports, do not hang these in areas where open food is prepped, stored or otherwise may be to prevent contamination of food. Staff removed fly strips of concern during inspection. Call in a professional pest control company for assessment and treatment options. Due: Feb 15, 2021.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Light observed coming in under main back door to kitchen.
      • Corrective Action(s): Install weather stripping to help prevent pest entry. Due: Feb 15, 2021
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed build-up of grease and dust up in mechanical ventilation above grill area. Sticker for professional servicing of mechanical ventilation stated it was due for cleaning by November 2020.
      • Corrective Action(s): Clean mechanical ventilation hood and have this serviced as required. Due: Feb 15, 2021
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Two spray bottles were unlabelled. Staff identified them as one containing water, the other lime juice.
      • Corrective Action(s): Label all spray bottles to ensure quick and accurate identification of chemicals for anyone in facility. Corrected during inspection.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on site stated that they do no have current FoodSafe certification, owner/operator not on site during inspection.
      • Corrective Action(s): Have more staff trained and/or arrange staff schedules to ensure that at least on staff member has current FoodSafe certification on site during all operational hours. Training of more staff due by March 15, 2021.
      • Violation Score: 1
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher not consistently dispensing sanitizer, 0ppm detected at first run *this is a repeat infraction*. Even after line was primed, if the machine was left for a few minutes it lost its prime and sanitizer would not be dispensed.
      • Corrective Action(s): Repair dishwasher so that it consistently dispenses sanitizer every time it is run. Due: Friday March 6th.
      • (Three compartment sink available on site for dishwashing and restaurant already uses single use dsposables) Test strips were available on site.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Cut/cored peppers being stored in cardboard boxes before being run through food processor.
      • 2) Fly strips found in main food preparation areas as well as prep area next to upright freezer.
      • Corrective Action(s): 1) Store all produce that has been cut (ie no longer whole) in food grade containers to prevent contamination.
      • 2) As discussed in previous inspections, fly strips cannot be located above areas where open food can reasonably found. Relocate to another area such as the back door/office or remove completely.
      • Violation Score: 3
  16. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher had no chlorine residual, unit primed during inspection and then had 50ppm chlorine residual. Test strips now available on site.
      • Corrective Action(s): Test dishwasher daily and record result on daily temperature logs from now on.
  17. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bug zapper still present near back door and on during inspection
      • Corrective Action(s): Turn this off and remove as this can contaminate food with bug parts and equipment when bugs are zapped.
      • Violation Score: 9
  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher did not have any detectable sanitizer at start of inspection. Owner switched out sanitizer bottle and then 50ppm chlorine was detected. No strips available for monitoring
      • Corrective Action(s): Purchase chlorine test strips and monitor this daily. Due: 1 week.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Multiple fly strips/traps found throughout the kitchen area, many full of flies. Bug zapper also present. Flies in these traps can fall of the strips and land in food. Gap found in seal of grease trap, flies observed in this gap.
      • Corrective Action(s): 1)Remove all fly strips and bug zapper as these could contaminate food that is open in the kitchen. Due Today.
      • 2) Call for grease trap service and have seal replaced/gap sealed to prevent pest entry. Due: 2 weeks.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Two spray bottles found without labels, staff were able to identify them as one with water, the other with lime juice.
      • Corrective Action(s): Make sure that ALL bottles are accurately labelled for quick and accurate identification.
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Container lids in coolers are maintained in a sanitary manner.
      • Corrective Action(s): Ensure to wash and sanitize all containers and lids that are soiled to prevent cross-contamination.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation requires attention.
      • Corrective Action(s): 1. Remove all cardboard boxes from the premises
      • 2. Deep cleaning is required throughout the kitchen with special attention to under shelves by the dishwashing area and inside the walk-in cooler
      • 3. Clean surfaces, including tables and walls around them, where food splashes are observed
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Observed staff preparing foods (cutting tomatoes and potentially marinading raw chicken) on a table with wheels by the upright cooler in the back area (across from the staff desk) which is not an appropriate location for handling food as there is no handsink in close proximity.
      • Corrective Action(s): All food handling (cutting of vegetables and marinading meats) must be done on the designated food preparation table by the handsink.
      • Violation Score: 3
  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two containers of soup were immersed in lukewarm water. Probed & measured at 48C. The staff noted that the soup was made 45 minutes ago. The soup was re-heated to 72C at the time of inspection.
      • Corrective Action(s): 1. The hot water shall be covered all the way so that the water does not cool down as fast. DATE TO BE CORRECTED BY: TODAY
      • 2. Ensure that the temperature of soup is measured & recorded on your temperataure log. DATE TO BE CORRECTED BY: TODAY
      • 3. If the temperature is below 60C for longer than 2 hours, soup must be discarded.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed food spills in cabinets in the front area. Observed splashes on the wall around the prep table.
      • Corrective Action(s): Deep cleaning is required throughout the kitchen. Pull everything out in the cabinets, clean and sanitize. DATE TO BE CORRECTED BY: June 13, 2018
      • Violation Score: 9
  23. Follow-Up Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Found another unlabelled bottle with a liquid inside. Staff were eventually able to identify it as vinegar and water for the grill.
      • Corrective Action(s): Label ALL spray bottles so there is no confusion or hesitation with staff regarding the contents of the bottles.
      • Violation Score: 3
  24. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Chlorine sanitizing dishwasher has no residual sanitizer at final rinse stage. No sanitizer observed being dispensed into unit when sanitizer pump turns on at final rinse stage. **This is a repeat infraction** No test strips available on site for monitoring.
      • 2) Quats sanitizer buckets only changed approximately 2-3 times per day and one test bucket only had a 50ppm concentration when minimum required concentration is 200ppm.
      • Corrective Action(s): 1) Adjust/repair unit ASAP, three compartment sink available on site. Dishwasher may still be used but all dishes must be manually sanitized once they finish in the dishwasher. Dishwasher repair due by November 27th, 2017.
      • 2) Change sanitizer buckets more frequently to ensure they maintain the minimum sanitizer concentration at all times. Recommend at least every two hours or when bucket begins to look dirty from use. All buckets changed during inspection.
      • Violation Score: 15
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Bottle of oven/grill cleaner found with a label for the no rinse sanitizer. Grill cleaner could contaminate food contact surfaces and food.
      • Corrective Action(s): ** Relabel all chemical bottles the moment their contents change to prevent contamination of food or food contact surfaces**. Bottle relabelled during inspection.
      • Violation Score: 9
  25. Follow-Up Inspection

    0 infractions

  26. Routine Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fees for 2017/2018 fiscal have not been paid.
      • Corrective Action(s): Letter provided, follow instructions on letter and pay the outstanding fees.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (1) Three sets of tongs observed being stored in warm (25C) dirty stagnant water. Once used tongs are put into the warm water bacteria can grow and contaminate the tongs.
      • (2) Several boxes of pop/beverages found stored in a broom closet on the floor in and amonst paint cans and staff clothes
      • Corrective Action(s): (1) Keep water for rinsing the tongs >60C, <4C (stocked with ice) or discontinue practice. Correction Due: Today
      • (2) Reorganize closet getting all items up off the floor and seperating food from staff and other items. Correction Due: Tomorrow
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: (1) Mechanical ventilation is dripping grease on horizontal edge on right hand side of canopy and has significant build-up of grease under canopy. Tag for professional cleaning states that the next cleaning was due November 2016. *This is a repeat infraction*
      • (2) Food debris build-up observed on shelves and under grill area
      • Corrective Action(s): (1) Clean mechanical ventilation and have the unit serviced. Correction Due: 1 week
      • (2) Give premises a deep cleaning removing all food debris and grease build-ups. Correction Due: 1 week
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (1) Dishwasher not dispensing any chlorine sanitizer - this must be 50ppm. Note: Restaurant does not use any reusable dishware/cutlery for customers.
      • Corrective Action(s): Adjust repair unit so that is consistently dispenses an appropriate level of sanitizer. Have staff manually sanitize dishes after coming out of the dishwasher until this is fixed. Correction Due: Wednesday July 13, 2017
      • Violation Score: 15

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