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Mucho Burrito MB127

3 - 31 Bow Street Common W Cochrane AB T4C 2N1 · Food - General

Official record from Alberta →

Inspection summary

Mucho Burrito MB127 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on April 20, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 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 2 times across 2 separate inspections, most recently on October 22, 2024. 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 March 26, 2026. 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 5 times across 5 separate inspections, most recently on April 13, 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?

  • 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 3 times across 3 separate inspections, most recently on March 26, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on December 8, 2023. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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

    0 infractions

  2. 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?
      • Floor tiles that were previous noted to be in disrepair have been fixed. Outstanding item: Hand sink faucet has been replaced, but the hot water faucet does not close fully. Repair sink fixtures and ensure that all sinks are supplied with hot and cold running water and are kept in good operational condition without the need to turn the water off from below the sink.
  3. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • QUAT sanitizer bottle was unlabelled. Staff labelled the sanitizer bottle during inspection. Label all chemical storage containers including spray bottles so that the content is easily identified and to prevent mishandling of chemicals.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand wash station was operational in the back food preparation area with both hand-washing sink and food preparation sink turned off due to plumbing issue. Excessively high water pressure observed for hand sink, and leaking faucet observed for food preparation sink. Staff turned the food preparation sink back on during inspection to use as temporary hand-washing station. Repair all sinks and plumbing. Staff instructed to use food preparation sink for hand-washing only as a temporary solution. Keep water turned on during operation so that hand-washing station is easily accessible at all times in food handling area. Keep water turned off after close to prevent water leak and pest harbourage.
    • 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. Some of the tiles in the equipment storage area were cracked. Please repair replace or replace them. 2. Water was turned off at the hand sink due to plumbing issues. Please make sure repairs are completed and hot and cold water are accessible at the handwashing sinks.Update (March 26, 2026): 1. Floor tiles in the equipment storage area remain in disrepair. Repair/resurface floor and keep it smooth, non-porous, and easily cleanable.2. Plumbing issues remain outstanding. Repair plumbing and ensure that all sinks are operational without the need to turn water off.
  4. Monitoring 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?
      • *Some of the tiles in the equipment storage area were cracked. Please repair replace or replace them. *Water was turned off at the hand sink due to plumbing issues. Please make sure repairs are completed and hot and cold water are accessible at the handwashing sinks.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were left at the counter. Please make sure cleaning cloths are stored in sanitizer solution when they are not in use to prevent growth of bacteria.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of vegetables are stored directly contact with floor in the walk-in cooler. Please make sure food items are stored on the surface which is not directly contact with 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?
      • *One of the light bulbs was burned out at the exhaust canopy. Please replace it and make sure there is adequate lighting where the food is handled/ cooked.*Some of the tiles in the equipment storage area were cracked. Please repair replace or replace them. *Water was turned off at the hand sink due to plumbing issues. Please make sure repairs are completed and hot and cold water are accessible at the handwashing sinks.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were on the counter. Please make sure cleaning cloths are kept in sanitizer solution while they are not in use.-Corrected during the inspection.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • prep cooler at the front service area was not recorded and not in the temp. log sheet. * Please make sure prep. cooler is also added in the temp. log sheet, and temperature is recorded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the hand sinks was turned off. Please make sure all hand washing stations are operational at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the plastic containers were not in good repair condition. Two of the plastic containers (storing cooking utensils by the grill) some part of it melted from the heat. _Please make sure all utensils and containers are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Exhaust hood filters build up grease- Please clean*Please make sure aluminum foil around the grill is replaced. It was not in clean condition anymore.

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