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Mucho Burrito MB0168

210 - 925 St. Albert Trail St. Albert AB T8N 4K6 · Food - General

Official record from Alberta →

Inspection summary

Mucho Burrito MB0168 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 5, 2024. The most recent inspection, on June 3, 2026, found no infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests 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 3 times across 3 separate inspections, most recently on August 2, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 June 1, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 June 1, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 10 times across 5 separate inspections, most recently on August 12, 2024. For example: Do food handlers at the facility have adequate food safety training?

  • 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 August 19, 2024. 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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not observed. The operator prepared fresh quat solution during the inspection. The concentration was noted to be at 200 ppm.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not observed. AHS monthly pest control checklist would be email to the operator. Please maintain monthly pest control records.
  3. Monitoring Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not observed. AHS monthly pest control checklist would be email to the operator. Please maintain monthly pest control records.
  4. 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?
      • Bare wood area is present in almost all cabinets. Please seal all these cabinets and ensure that they are maintained in a smooth, easy-to-clean and moisture resistant state.
  5. 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. It was noted that the ventilation hood of the facility is overdue for professional cleaning. Please contact a professional company to have the ventilation system cleaned.2. Bare wood area is present in almost all cabinets. Please seal all these cabinets and ensure that they are maintained in a smooth, easy-to-clean and moisture resistant state.
  6. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • It was noted that staff members require additional training.Please train staff members.
    • 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. It was noted that the ventilation hood of the facility is overdue for professional cleaning. Please contact a professional company to have the ventilation system cleaned.2. Bare wood area is present in almost all cabinets. Please seal all these cabinets and ensure that they are maintained in a smooth, easy-to-clean and moisture resistant state.
  7. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • It was noted that staff members require additional training.Please train staff members.
    • 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. It was noted that the ventilation hood of the facility is overdue for professional cleaning. Please contact a professional company to have the ventilation system cleaned.2. Bare wood area is present in almost all cabinets. Please seal all these cabinets and ensure that they are maintained in a smooth, easy-to-clean and moisture resistant state.
  8. Risk Management Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that food handlers were not washing hands between tasks and were also unaware of glove policy. Importance of hand washing, and glove policy were discussed with the operator. Hand must be washed between tasks, before putting gloves on and after taking the off, between gloves change, after handling soiled dishes, and before handling clean dishes. Please wash hands and follow proper glove policy.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Nonfood related items were noted with food related items.Please designate an area to store nonfood related items that is located away from food related items. Please do not store food related items with nonfood related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of food items stored on the hot holding unit was noted to be varying between 30 to 58 degrees C. The facility is not reheating food items to the internal temperature of 74 degrees C. The operator indicated that they reheat the food items to 140F or 60C. Please be advised that all food items must be reheated to the internal temperature of 74 degrees C or 165 F and then must be kept at the hot holding unit maintained at or above 60 degrees C. Please use a probe thermometer to check the internal temperature of food items.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • All quat solution spray bottles were noted to be hanging off garbage bins. Please note that storing spray bottles on garbage cans will contaminate them. Please clean and sanitize all bottles and designate an area to store them.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It was noted that staff members require additional training.Please train staff members.
    • 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. It was noted that the ventilation hood of the facility is overdue for professional cleaning. Please contact a professional company to have the ventilation system cleaned.2. Bare wood area is present in almost all cabinets. Please seal all these cabinets and ensure that they are maintained in a smooth, easy-to-clean and moisture resistant state.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils that were in continuous use throughout the day were not being washed and sanitized frequently. Please ensure that all utensils must be washed and sanitized every three to four hours when in continuous use and whenever they are contaminated. Please wash and sanitize all utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. General cleaning and organizing is required throughout the facility. Debris buildup noted thoroughout the facility. Please clean and organize the facility and ensure it is maintained in a clean and sanitary manner at all times.
  9. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were noted to be rinsing hands between tasks.Importance of hand washing and proper hand washing procedure was discussed with staff member. Please wash hands using soap and rinse with water and then dry using disposable paper towel.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Nonfood related items were noted with food related items.Please designate an area to store nonfood related items that is located away from food related items. Please do not store food related items with nonfood related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of food items stored on the hot holding unit was noted to be varying between 30 to 58 degrees C. This indicated that either the hot holding unit is not operating properly, or the facility is not reheating food items to the internal temperature of 74 degrees C.Please be advised that all food items must be reheated to the internal temperature of 74 degrees C and then must be kept at the hot holding unit maintained at or above 60 degrees C. Please use a probe thermometer to check the internal temperature of food items.
    • 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?
      • A food handling permit was not observed in the facility.Please post the food handling permit in public area.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It was noted that staff members require additional training.Please train staff members.
    • 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. It was noted that the ventilation hood of the facility is overdue for professional cleaning. Please contact a professional company to have the ventilation system cleaned.2. Bare wood area is present in almost all cabinets. Please seal all these cabinets and ensure that they are maintained in a smooth, easy-to-clean and moisture resistant state.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils that were in continuous use throughout the day were not being washed and sanitized frequently. Please ensure that all utensils must be washed and sanitized every three to four hours when in continuous use and whenever they are contaminated. Please wash and sanitize all utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. General cleaning and organizing is required throughout the facility. Debris buildup noted thoroughout the facility. Please clean and organize the facility and ensure it is maintained in a clean and sanitary manner at all times.
  10. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands in between tasks. Importance of hand washing was discussed with the operator during the inspection. Please wash hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items (mobile devices and purses) were stored on prep counters. All these items were moved during the inspection. The operator was further advised not to store personal items on prep counters.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • It was noted the facility was thawing food at room temperature. The food was discarded during the inspection. Proper thawing procedures were discussed with the operator during the inspection. Please follow following procedures:- Under cold running water, - In a cooler maintained at or below 4 degrees C. - In a microwave, or, - Cook directly from frozen state.

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