Mucho Burrito MB0091
5179 Falconridge Boulevard NE Calgary AB T3J 3K9 · Food - General
Inspection summary
Mucho Burrito MB0091 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 15, 2025. The most recent inspection, on September 15, 2026, recorded 3 infractions.
None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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 once on May 15, 2025. 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 May 15, 2025. For example:
Are chemicals stored and handled in a safe manner?
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 12 times across 5 separate inspections, most recently on September 15, 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?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on September 15, 2026. For example:
Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
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 2 times on May 15, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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.
5 inspections
- Demand Inspection
3 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food handling permit was not displayed.-Ensure to display FHP at conspicuous place.
- 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 violation still exists**The ventilation canopy filters appeared dirty.- Clean the ventilation canopy filters.
- 23. Is the facility maintained in a clean and sanitary condition?
- **The violation still exists****The violation still exists**There was debris in the hard-to-reach areas of the floor by the dishwashing sinks.Clean the floor.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
3 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food handling permit was not displayed.-Ensure to display FHP at conspicuous place.
- 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 violation still exists**The ventilation canopy filters appeared dirty.- Clean the ventilation canopy filters.
- 23. Is the facility maintained in a clean and sanitary condition?
- **The violation still exists****The violation still exists**There was debris in the hard-to-reach areas of the floor by the dishwashing sinks.Clean the floor.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
2 infractions
- 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 canopy filters appeared dirty.- Clean the ventilation canopy filters.
- 23. Is the facility maintained in a clean and sanitary condition?
- **The violation still exists**There was debris in the hard-to-reach areas of the floor by the dishwashing sinks.Clean the floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Initial Inspection
3 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Hot water at the three-compartment sink had a maximum temperature of 30C.The temperature setting on the hot water tank was adjusted and the water temperature later measured above 45C.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a hole in the wall in the dry storage room.Repair the wall.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was debris in the hard-to-reach areas of the floor by the dishwashing sinks.Clean the floor.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Demand Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer in spray bottles measured 0 ppm.Fresh 200 ppm quat sanitizer was prepared during the inspection.
- 09. Are chemicals stored and handled in a safe manner?
- Chemicals were not properly labeled to indicate their contents.Label all chemicals.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The front hand sink did not have paper towels.The paper towel dispenser was stocked during the inspection.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Hot water at the three-compartment sink had a maximum temperature of 27C.Provide hot and cold running water at all plumbing fixtures. The minimum water temperature for proper manual dishwashing is 45C.
- 20. Do food handlers at the facility have adequate food safety training?
- There was no evidence of approved food safety training.Provide an approved food safety certificate from the person who has care and control of this food establishment.
- 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) Baseboard in the dishwashing area was detaching from the wall.Secure baseboard to the wall.2) Ceiling light fixtures in the back kitchen did not have covers.Install light covers.3) Ceiling tiles were missing in the dry storage room.Install ceiling tiles.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) The black pushcart was in a state of disrepair and had a buildup of debris and grease.Remove the damaged pushcart from the premises.2) Insert containers were unclean. Some were labeled with old tape.Remove tape from food containers. Clean and sanitize them properly.3) The oven was saturated with grease.Clean the oven.4) Handles were missing on the top covers of the front cooler.Install handles.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) There was an accumulation of debris on the walls and floors of the dishwashing area and the cook line. 2) Dust had built up on the back of the overhead signage in the front service area.3) There was debris between the front counter and the steam table.Conduct a thorough cleaning of the entire premises.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?