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The Burrito Mexican Food - CGY-1805

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

19 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

  19. Monitoring Inspection

    0 infractions