210 - 350 Shawville Boulevard SE · SHAWNESSY
barBURRITO is in the SHAWNESSY neighbourhood. SHAWNESSY, Calgary has 116 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 21, 2026, there are 78 (67%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since July 31, 2024, with 5 passes and 0 closures on record.
Updated on March 11/2026, , Temperature of cooler located under the counter near deep fryer was 15.7 C and internal temperatures of bags of raw steak were between 12 C-13C, pork at 12.4C, raw chicken between 13C-13.9C., , Requirement:, , Do not store any perishable food in this cooler until temperature is maintained at 4C or less, , Steaks, pork and chicken were discarded.
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.
Concentration of quat measured 0 ppm in both sani -pails located in front prep area., , Requirement:, , Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution
Temperature of cooler located under the counter near deep fryer was 10 C and internal temperature of raw steak stored in this cooler was at 11.4 C and remaining meats like chicken, beef, steaks, ground meat were between 5.3C-10 C, , , Requirement:, , Do not store any perishable food in this cooler until temperature is maintained at 4C or less, , Steak at 11.4C was discarded., , Remaining perishable foods were moved to another cooler during inspection.
Internal temperatures of partially deep-fried crunchy chicken and partially done falafel stored on the cart without temperature control were 21C and 24.9C respectively., , Requirement:, , Ensure that perishable foods are stored at 4C or less OR at 60 C or higher, , Provide a warmer near the grill to store partially done food to store at 60 C or higher., Crunchy chicken and falafel were discarded during inspection.
Scoop handles were stored in rice and beans bulk bins located in back prep area., , Requirement:, , Store scoop handles out of food to prevent contamination. Store scoop vertically with handle up.
Self-managed pest control inspection report using AHS check list was for Oct/2025, , , Requirement:, , Maintain pest control records on monthly basis.
No ready to use sanitizer solution was provided for surfaces in prep areas., , Requirement: , Provide ready to use sanitizer solution.
Jackets were stored on pop bottles and bulk bins in back storage area., , Requirement: , Store personal and miscellaneous items separately from food.
Plumbing was leaking at hand washing sink in back prep area., , Requirement:, Repair the plumbing to stop leakage.
Internal temperature of black beans stored in the warmer was 43C., , Requirement:, - Ensure that perishable foods under hot holding are stored at 60 C and higher., , -Beans at 43 C were discarded during inspection.