1010 - 1155 Cornerstone Boulevard NE · CORNERSTONE
November 18, 2025
PassPails of quat sanitizer in the front service area measured between 0 to 100ppm., , Fresh 200 ppm quat sanitizer was prepared during the inspection.
A cell phone was stored on the food preparation surface of an undercounter cooler with triple doors., , The cell phone was stored in a separate area away from food handling/ food storage during the inspection.
There were debris and hair under the equipment storage shelf., , Clean the floor including hard-to-reach areas.
barBURRITO is in the CORNERSTONE neighbourhood. CORNERSTONE, Calgary has 56 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 10, 2026, there are 31 (55%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 3 times since November 18, 2024, with 3 passes and 0 closures on record.
Pails of quat sanitizer in the front service area measured between 0 to 100ppm., , Fresh 200 ppm quat sanitizer was prepared during the inspection.
A cell phone was stored on the food preparation surface of an undercounter cooler with triple doors., , The cell phone was stored in a separate area away from food handling/ food storage during the inspection.
There were debris and hair under the equipment storage shelf., , Clean the floor including hard-to-reach areas.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Sanitizer in a pail was turbid, and it was dirty with debris., , Fresh 200 ppm quat sanitizer was prepared during the inspection.
Spray bottles that contained glass cleaner and degreaser were not labeled to indicate their contents., , These spray bottles were labeled during the inspection.
Quat sanitizer in the dishwashing sink measured 500 ppm. The sanitizing solution was dirty with debris., , Manually dilute quat sanitizer to 200 ppm until the chemical dispenser is calibrated to dispense sanitizer at the correct concentration. Clean and rinse dishes properly prior to the sanitizing procedure.
1) The back kitchen hand sink was obstructed by a waste receptacle and flattened pieces of cardboard., , 2) The wall mounted soap dispenser at the back kitchen hand sink had fallen off. It was stored on the wall mounted paper towel dispenser; therefore, it was not easily accessible. , , Provide an operational soap dispenser in an accessible location by the hand sink.
Quat sanitizer test strips expired on May 1, 2025., , Provide unexpired quat sanitizer test strips.
The food handling permit was posted on a fridge in the back kitchen., , Display the food handling permit for public viewing.
1) Some of the equipment on shelving units was not clean. Hair was found on lids. Containers contained debris., , Clean and sanitize equipment properly and protect it from contamination during storage., , 2) Lids were stored in a damaged plastic container., , Replace the container.
There was a buildup of debris under the equipment storage shelf., , Clean the floor including hard-to-reach areas.
QUAT sanitizer concentration in washcloth buckets was weak and tested at <100ppm. , , - Operator refilled washcloth buckets from dispenser. Concentration tested at 200 ppm., - As discussed, ensure that sanitizer concentration is regularly checked using available test strips.
1. Cooked chicken was being improperly cooled for over 2 hours, with internal temperature recorded at 37.8 degrees Celsius. , - Food was discarded by the operator., - As discussed, follow proper cooling methods to prevent recurrence., , 2. Chicken nuggets were not maintained at safe temperature after frying, with an internal temperature recorded at 23.1 degrees Celsius, which falls in the danger zone temperature range (4-60C)., - Food item was discarded by the operator., - Operator is to ensure cooked/hot-held foods are stored at a minimum temperature of 60 degrees Celsius to prevent bacterial growth.
Personal jacket was improperly stored on a shelving unit used for clean utensils., , - Removed immediately by the operator., - Designate a separate area for storing personal belongings away from food and utensils.