Skip to content
Loading map…

Mucho Burrito Fresh Mexican Grill & La Diperie

531 Lansdowne St Kamloops BC V2C 1Y2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mucho Burrito Fresh Mexican Grill & La Diperie has been inspected 4 times by Interior Health Authority since June 3, 2024. The most recent inspection, on June 18, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on June 18, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on June 18, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on March 5, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on June 3, 2024. For example: 3 Are proper cooling and reheating procedures followed?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 6 times across 4 separate inspections, most recently on June 18, 2026. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

About this data

These results come from Interior 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.

4 inspections

  1. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips onsite to verify concentration of sanitizers
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat concentration measuring too high in spray bottles.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Improve sanitation especially in hard to reach areas. Floors have build up along the walls and where staff not routinely cleaning. • Remove cardboard from the shelf in the walk in cooler. All surfaces to be smooth, tight, impervious and easily cleanable
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Improper mixing of Quat sanitizer At time of inspection concentration of Quat in spray bottle was excess of 400 ppm. Staff are not checking concentration or mixing correctly Bottle of sanitizer not labelled so contact your chemical company for the proper labels.
  2. Monitoring

    6 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • At the start of inspection manager was changing over the red sanitizer bucket from the front prep area. At the end of the inspection the sanitizer bucket still had not been filled and replaced at the front. • Compartment 3 (sanitation) of the 3 compartment sink had 0 PPM sanitizer at time of inspection
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Premise was disorganized and requires an upgrade in sanitation. • Clean under all equipment and between equipment • Clean out coolers of debris • Keep up with ware washing as area is small and sinks were full of dirty dishes
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Preparation area and back area is small. Staff should be well organized, remove items that are not needed in day to day operation. Working with raw meat, wherever possible , should be done at a time when the premise is not in full operation. There was bins of raw chicken sitting by the back sink. Sinks were full of dirty dishes and little space to complete tasks.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • The hand wash sink in the back preparation area is being blocked by a garbage can • The hand wash sink at the back was being used to dump sanitizer water and rinse sanitizer buckets out
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature records have not been done for the past couple days. Manager stated opening staff is new. It is the operator's responsibility to train staff on all procedures.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Improper mixing of Quat sanitizer in the 3rd compartment sink. At time of inspection reading was 0 ppm which indicates staff are not checking with their test strips and not diluting the concentrate properly
  3. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Have documents easily accessible to staff Temperature record sheet- first column for hot holding is being used as an initial cook temp record. I recommend you have another initial cook temp column and check the first hot hold closer to noon if food is put in around 10:30 am?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Have documents easily accessible to staff
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  4. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): It was noted that hot potentially hazardous foods (i.e. beans, beef, pork, etc.) were being cooled directly in the cooler. This practice of cooling of foods may put the foods in danger zone (4°C - 60°C) for longer periods and may increase the temperature of other foods in the cooler. Corrective action: • Ensure to follow the approved methods for cooling of foods. • Use Ice water baths or ice paddles to cool the foods from 60°C - 20°C within 2 hours. • Portion food into smaller amounts and refrigerate. • Cut big pieces into smaller pieces and transfer liquids into shallow pans. • Do not fully cover pans during cooling and do not stack pans.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Expired decal observed on Interior Health Permit. Corrective action: Put a valid decal on the permit.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.

Nearby inspected facilities

Own this business? Add a badge to your website