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The Burrito Mexican Food - CGY-1805

1023 - 3235 56 Street NE Calgary AB T1Y 2X7 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

The Burrito Mexican Food - CGY-1805 has been inspected 18 times by Alberta Health Services (Environmental Public Health) since April 23, 2024. The most recent inspection, on June 7, 2026, found no infractions.

6 of 18 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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 April 21, 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 5 times across 4 separate inspections, most recently on July 24, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 July 19, 2024. 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 3 times across 3 separate inspections, most recently on April 21, 2026. For example: Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 June 1, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

18 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upright cooler's internal temperature was 14 degrees Celsius.No food on site at time of inspection.Service cooler.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Bacteriological water sample collected on 16/04/2026 tested positive for Total Coliforms.Treat and resample.
  4. Demand Inspection

    1 infraction

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Bacteriological water sample collected on 16/04/2026 tested positive for Total Coliforms.Treat and resample.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shredded cheese in the prep cooler insert was measured at 8.8 degrees C. Bottom cooler was measured at 4.0 degrees C. Store cold perishable food in the inserts at 4.0 degrees C or below.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer solution test strips were soaked and every test paper was wet.- Acquire new test strips.
  9. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was tested <25ppm.- Ensure chlorine sanitizer solution is tested at 100ppm.- Solution was remade and was retested at 100pm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit was warming up at time of inspection. Current temperature was 35C.- Unit will be reinspected before start time of event. Ensure hot holding unit is ready for inspection at 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Right side below counter cooler was measured at 8C.- Repair or change the setting for the cooler to ensure it is operating at <4C.- All perishable items were probed at <4C and moved to nearby working cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer solution test strips were soaked and every test paper was wet.- Acquire new test strips.
  10. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Right side below counter cooler was measured at 8C.- Repair or change the setting for the cooler to ensure it is operating at <4C.- All perishable items were probed at <4C and moved to nearby working cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer solution test strips were soaked and every test paper was wet.- Acquire new test strips.
  11. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal phone was on prep surface at time of inspection.- Ensure personal items are stored in separate area and not on any prep or food handling surfaces. - Phone was removed.
  12. Monitoring Inspection

    1 infraction

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The water pressure at the hand washing sink was low. Please ensure the plumbing is in good working order.
  13. Risk Management Inspection

    0 infractions

  14. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared at the time of the inspection. **Ensure sanitizer is available. ***CORRECTED DURING THE INSPECTION. A BLEACH WATER SANITIZER WAS PREPARED ONSITE.
  15. Demand Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer in the spray bottle was measured at 800ppm. Use 100ppm chlorine (1/2 teaspoon bleach per L Water)
  16. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowl used as scoop for bulk flour.- Acquire appropriate food safe scoop with handles and store the scoop either handle facing up or in a separate clean food safe container to protect ingredient from contamination or staffs hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit was measured at 55C.- Ensure hot holding units are >60C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • New hot holding unit acquired by operator is still wrapped in vinyl sticky material on multiple surfaces.- Remove the vinyl wrapping to ensure surfaces are smooth, non-absorbent, and easily cleanable.
  17. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowl used as scoop for bulk flour.- Acquire appropriate food safe scoop with handles and store the scoop either handle facing up or in a separate clean food safe container to protect ingredient from contamination or staffs hands.
  18. Monitoring Inspection

    0 infractions

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