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The Burrito Mexican Food - CGY-1805 - Events

1023 - 3235 56 Street NE Calgary AB T1Y 2X7 · Food - Special Event

Official record from Alberta →

Inspection summary

The Burrito Mexican Food - CGY-1805 - Events has been inspected 11 times by Alberta Health Services (Environmental Public Health) since July 5, 2024. The most recent inspection, on August 2, 2026, found no infractions.

7 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control 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 4 times across 4 separate inspections, most recently on August 1, 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 once on July 6, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ambient air temperature of the food preparation cooler measured 18 degrees Celsius. There was a small amount of perishable food in this cooler that was still within acceptable range that was moved to another cooler in the booth.Do not use this cooler for perishable food storage until it can maintain food at 4 degrees Celsius or less at all times.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the upright cooler was measured at 9 C. Investigation showed the circuit breaker had tripped, cutting power to the unit.Power was turned back on and the refrigerator resumed operation.
  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the bleach sanitizer was 1000 ppm. Violation corrected onsite. Operator prepared 100 ppm bleach.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Temperature of several high-risk foods such as rice, shredded chicken in the warmer was 20C. The food was discarded by the operator.
  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Hot holding chaffing dish unit was not ready during inspection.- Ensure all equipment are ready for inspection and at working temperatures.- Hot holding unit should be above 60C.1) No probe thermometer available to check internal temperature of hot foods. Spoke to operator about temperatures for reheated foods. Ensure reheated foods reach 74C (165F) internally.- Acquire food safe probe thermometer.
  11. Risk Management Inspection

    0 infractions

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