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Mucho Burrito (Rosedale)

104 - 52964 Yale Rd, Rosedale · Restaurant

Official record from Fraser Health →

Inspection summary

Mucho Burrito (Rosedale) has been inspected 6 times by Fraser Health Authority since March 10, 2025. The most recent inspection, on October 1, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 September 23, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 July 10, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 6, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

About this data

These results come from Fraser Health Authority, 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. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water tap from the back of house hand sink observed turned off due to leakage
      • Corrective Action(s): operator has called technician and will be onsite tonight (date to be corrected by: asap)
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Scoop for tortilla chips observed touching the chips
      • Corrective Action(s): Staff stored the scoop in a cleaned container, please ensure all scoops are stored in a designated container to prevent any contamination
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal temperature of steak, chicken and beef in the hot holding unit below the counter top oven registered between 55- 58 deg C. Staff stated that these hot potentially hazardous food items were stored in the unit 1 hour ago.
      • Corrective Action(s): Staff reheated the chicken and beef to 74 deg C before placing them back in the hot holding unit. Note: If temperatures fall below 60 deg C again, discard the hot potentially hazardous food items.
      • Staff VOLUNTARILY discarded the steak.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) < 200 ppm QUATs were detected in the food contact surface sanitizer compartment of three compartment sink.
      • 2) < 200 ppm QUATs were detected in all food contact surface sanitizer pails.
      • Corrective Action(s): 1) New food contact surface sanitizer was created for the three compartment sink which registered at 200 ppm QUATs.
      • 2) Staff replenished all food contact surface sanitizer pails. Food contact surface sanitizer registered at 200 ppm QUATs.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Observed tongs stored in the sanitized dishwashing area with chipped handle covers.
      • Corrective Action(s): Ensure that tongs (and handles) are maintained in a manner so that chipping and potential physical contamination cannot occur. Ensure that tong are protected from further chipping or removed from use in the facility.
      • Operator discarded the tong that displayed physical chipping.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Queso probed internal at around 45-50C.
      • A few items are double stacked on the hot holding unit. Other hot holding measure 60C and above.
      • Corrective Action(s): Discarded the queso and operator replaced with fresh container that measures 70C.
      • Please ensure items that are double stacked are kept covered to keep it at proper hot holding temperatures.
      • Please probe the items more frequently to check the internal temperatures. Hot holding must maintain 60C and above.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Third compartment sink and sanitizer bucket measure 50ppm QUAT sanitizer at the beginning of the inspection.
      • Corrective Action(s): Instructed staff to refresh the sanitizer. Sanitizer reached 200ppm QUAT once corrected.
      • Please refresh sanitizer every 2-4hours depending on use, once murky or after big dishwashing session.
      • Violation Score: 5

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