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Mucho Burrito MB26

7 - 275 Shawville Boulevard SE Calgary AB T2Y 3H9 · Food - General

Official record from Alberta →

Inspection summary

Mucho Burrito MB26 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 6, 2025. The most recent inspection, on October 1, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 5 separate inspections, most recently on June 9, 2026. 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 5 times across 4 separate inspections, most recently on June 9, 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 March 6, 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 4 times across 4 separate inspections, most recently on June 9, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 once on June 4, 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.

8 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of cheese stored in double insert in the warmer was 43C and mushrooms were at 47 located in front area.Requirement:Ensure that perishable foods are stored at 60 C or higher during hot holding. Staff was instructed to discard cheese and mushrooms. DONE
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water supply was available at any of the hand-washing sinks and also at three compartment sink.Requirement:Hot and cold-water supply must be available all the time at the plumbing sinks.Restore hot water supply asap(Follow-up will be done after one hour)
    • 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?
      • Back exterior door was left partially open, which could allow entry of pests/verminRequirement:Keep exterior doors closed all the time.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler was 10 and internal temperatures of perishable foods stored in inserts of this cooler were: Shredded cheese at 12.4C, salad at 9.8C, corn at 9.6CRequirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Staff was instructed to discard shredded cheese and put ice under the inserts until cooler is repaired. DONERepair cooler asap
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cheese stored in the warmer was 42 CRequirement:Ensure that perishable foods under hot holding are stored at 60 C or higherStaff was instructed to discard the cheese. DONE
    • 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?
      • Mice droppings were noted under prep sink and in corner under the rack located both in back area.Requirement:a) Clean and disinfect the affected area (use strong bleach solution -add 5ml of bleach to 500 ml of water)b) Seal all entry points for mice
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) Baseboard located on the wall in front of walk-in cooler has come off the wall and baseboard under prep cooler was missing in some section.b) Tin foil was used to line the shelf under the counter in back prep area making it difficult to clean and sanitize.Requirement:a) Repair baseboard and provide baseboard in missing areab) All surfaces must be smooth and readily cleanable. Remove tin foil from the surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lid of one bin containing salad located in walk in cooler was damagedRequirement:Don't use broken/damaged utensils to handle foodStaff discarded the damaged lid during inspection.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of chicken stored in the steam table was 43.6C, vegetables were at 38.7C, sausages at 50 A, pork at 52.7C, mushrooms at 57.4 C, cheese at 51 C, most of the food items in the steam table used 2 inserts which insulates the food from the steam reducing the "hot holding temperature."(repeat violation from previous inspection)Requirement:-Ensure that perishable foods are stored at 60 C or higher during hot holding.- Chicken and vegetables were discarded.Pork, sausages, cheese and mushrooms were reheated before storing back in the hot steam table.-use 1 insert for all foods. If it burns, use small portions to promote quicker turnover.
    • 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?
      • Mice droppings were observed along the floor/wall in storage and back prep areas.(repeat violation from previous inspection)Requirement:-Remove all mice droppings. Clean and disinfect all areas of the food establishment.*Pest control company was already contacted to assist with the issue.
    • 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?
      • Weather stripping located at the bottom of back exterior door was detached on one end leading to a gap which could allow entry of pests/vermin.Requirement:Repair/replace the weather stripping to seal the gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor was dirty in back prep /storage area, accumulation of dirt and debris under racks in back storage area. (Repeat violation from previous inspection)Requirement:-Clean the floor thoroughly-Update cleaning schedules; moving equipment/tables/shelves needs to be included to complete thorough cleaning.
  7. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooked chicken, pork, beef stored in the steam table measured 35C. Most the food items in the steam table used 2 inserts which insulates the food from the steam reducing the "hot holding temperature."-use 1 insert for all foods. The foods must measure no less than 60Celsius at all times. If it burns, use small portions to promote quicker turnover.2) Meat was thawing in stagnant water which measured 12Celsius.-thaw perishable foods in cold, running water (or in the cooler overnight).
    • 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?
      • 1) Mice feces were observed along the floor/wall in storage and prep areas.-remove all mice feces. Clean and disinfect all areas of the food establishment.*Pest control company was already contacted to assist with the issue -- thank you.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The floor was dirty under cooking equipment, prep tables, shelves, etc.-move all equipment, shelves, tables, etc to thoroughly clean.2) The large can opener was dirty-clean and sanitize the can opener after each use (daily/prep)Update cleaning schedules; moving equipment/tables/shelves needs to be included to complete thorough cleaning.
  8. Initial Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for surfaces.Requirement:Provide ready to use sanitizer solution for the surfaces.DONE
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of pineapple salsa stored in insert of prep cooler was 8.5C.Requirement:Store perishable foods under refrigeration at 4C or less.Move salsa to walk- in cooler. DONE

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