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Mucho Burrito MB0139

140 - 74 Sage Hill Plaza NW Calgary AB T3R 0S4 · Food - General

Official record from Alberta →

Inspection summary

Mucho Burrito MB0139 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 16, 2025. The most recent inspection, on October 9, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 19 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on September 8, 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 January 16, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 8 times across 6 separate inspections, most recently on October 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 8 times across 5 separate inspections, most recently on September 15, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 6 times across 6 separate inspections, most recently on October 9, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violation cited on October 9, 2026:The rice cookers were not properly opening with the lids when opened.The staff indicated that they have purchased new rice coolers and awaiting the delivery of the coolers.Fix or replace the rice cooker.Previous violation:The rice cooker was not opening very well.Fix or replace the rice cooker.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violation cited on October 9, 2026:Debris were noted on the wall by the 3-compartment sink.Clean or paint as needed.Recurring violations cited on September 15, 2026:Debris were noted on the wall by the 3-compartment sink.Clean the indicated area.
  2. Risk Management Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers demonstrated lack of knowledge in food safety and require additional training.Alberta Food Safety Basics Interactive Course was provided.Enroll food handlers in a food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rice cooker was not opening very well.Fix or replace the rice cooker.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations cited on September 15, 2026:Debris were noted on the wall by the 3-compartment sink.Clean the indicated area.
  3. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Repeat violation cited on September 11, 2026:The hot-water faucet at the back handwashing sink was not operational resulting in no hot water running from the sink.Fix the hot water faucet.Previous violations:1. The hot-water faucet at the back handwashing sink was not operational resulting in no hot water running from the sink.Fix the hot water faucet.2. The paper towel dispenser at the back handwashing sink was empty.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers demonstrated lack of knowledge in food safety and require additional training.Alberta Food Safety Basics Interactive Course was provided.Enroll food handlers in a food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violation cited on September 11, 2026:Rice was stored in a container next to the rice cookers.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.Recurring violations cited on September 8, 2026:1. Rice scoop was stored in a container adjacent the rice cooker. (Corrected During Inspection)2. Serving utensils and tongs were stored in stagnant water. (Corrected During Inspection)The utensils were washed and stored in quat sanitizer solution at 200 ppm.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.3. The rice cooker was not opening very well.Fix or replace the rice cooker.Previous violations:1) Scoops were stored inside the food containers.-Ensure that the scoops are stored in a such a manner that the scoop handles do not come in contact with the food.2) Clean utensils were stored inside a dirty container.-Ensure that the clean utensils are stored inside clean containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations cited on September 8, 2026:1. Debris were noted on the wall by the 3-compartment sink.2. Food debris, grease and dirt was observed in the area under the fryers, grill and other hard to reach areas.-Clean the above-mentioned areas.Previous violations:1) Cheese and other food debris were observed in the area under the hot holding wells.2) Food debris, grease and dirt was observed in the area under the fryers, grill and other hard to reach areas.-Clean the above-mentioned areas.
  4. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Rice scoop was stored in a container adjacent the rice cooker.2. Serving utensils and tongs were stored in stagnant water.The utensils were washed and stored in quat sanitizer solution at 200 ppm.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef and chicken held in the hot holding unit measured 54C and 58C, respectively.The food products were held in the oven.Fix or adjust the temperature of the hot holding unit.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hot-water faucet at the back handwashing sink was not operational resulting in no hot water running from the sink.Fix the hot water faucet.2. The paper towel dispenser at the back handwashing sink was empty.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers demonstrated lack of knowledge in food safety and require additional training.Alberta Food Safety Basics Interactive Course was provided.Enroll food handlers in a food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violations cited on September 8, 2026:1. Rice scoop was stored in a container adjacent the rice cooker. (Corrected During Inspection)2. Serving utensils and tongs were stored in stagnant water. (Corrected During Inspection)The utensils were washed and stored in quat sanitizer solution at 200 ppm.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.3. The rice cooker was not opening very well.Fix or replace the rice cooker.Previous violations:1) Scoops were stored inside the food containers.-Ensure that the scoops are stored in a such a manner that the scoop handles do not come in contact with the food.2) Clean utensils were stored inside a dirty container.-Ensure that the clean utensils are stored inside clean containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations cited on September 8, 2026:1. Debris were noted on the wall by the 3-compartment sink.2. Food debris, grease and dirt was observed in the area under the fryers, grill and other hard to reach areas.-Clean the above-mentioned areas.Previous violations:1) Cheese and other food debris were observed in the area under the hot holding wells.2) Food debris, grease and dirt was observed in the area under the fryers, grill and other hard to reach areas.-Clean the above-mentioned areas.
  5. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of beans were stored on the floor.-Ensure that the food is stored at least 6 inches above 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?
      • The exhaust hood above the grill and fryers was greasy.-Clean the exhaust hood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Scoops were stored inside the food containers.-Ensure that the scoops are stored in a such a manner that the scoop handles do not come in contact with the food.2) Clean utensils were stored inside a dirty container.-Ensure that the clean utensils are stored inside clean containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cheese and other food debris were observed in the area under the hot holding wells.2) Food debris, grease and dirt was observed in the area under the fryers, grill and other hard to reach areas.-Clean the above-mentioned areas.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer in the red buckets at the front and back were measured at 0ppm.New solutions were prepared by the operator which were tested at 200ppm.-Ensure that the Quat sanitizer is maintained at 200ppm.-Please follow the manufacturer's instructions about the manual mixing and dilution of the Quat sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of beans were stored on the floor.-Ensure that the food is stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)In the hot holding unit,Rice was measured at 38 degrees CSteak was measured at 54 degrees CBeyond meat was measured at 45 degrees C*Rice, steak and beyond meat were reheated.-Ensure that the cooked perishable foods are stored at 60 degrees C or greater in the hot holding.2) Frozen Beef and pork were being defrosted on a cart at room temperature.*Both the beef and pork were discarded by the operator.-Ensure that frozen perishable foods are thawed properly in a cooler, in cold water or in a microwave.
    • 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 exhaust hood above the grill and fryers was greasy.-Clean the exhaust hood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Scoops were stored inside the food containers.-Ensure that the scoops are stored in a such a manner that the scoop handles do not come in contact with the food.2) Clean utensils were stored inside a dirty container.-Ensure that the clean utensils are stored inside clean containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cheese and other food debris were observed in the area under the hot holding wells.2) Food debris, grease and dirt was observed in the area under the fryers, grill and other hard to reach areas.-Clean the above-mentioned areas.

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