210 - 350 Shawville Boulevard SE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
barBURRITO is in the SHAWNESSY neighbourhood. SHAWNESSY, Calgary has 123 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 18, 2026, there are 89 (72%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Booster Juice
SHAWNESSY
This restaurant has been inspected 8 times since July 13, 2023, with 2 in compliance, 6 not in compliance, and 0 closures on record.
No violations
1 violation
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.
5 violations
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.
3 violations
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.
1 violation
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.
5 violations
Concentration of quat in sanitizer solution of both pails located in front prep area was 50 ppm., , Requirement: , Ensure that concentration of quat is maintained at 200 ppm.
- Internal temperature of chicken stored in the warmer was 52C., -Insert was overfilled., , Requirement:, , -Ensure that chicken is stored at 60 C and higher during hot holding., -Chicken was reheated before storing back in the warmer., -Do not overfill the inserts to prevent temperature abuse.,
No thermometer was provided in one of the coolers located in front prep area., , Requirement:, , Provide thermometer in the cooler.
3 violations
- Concentration of quat measured 0 ppm in sanitizer solution of all pails located in both front , and back prep areas., - Wall mount dispenser was not dispensing quat at adequate amount., (Repeat violations from previous inspection), Requirement:, - Ensure that concentration of quat is maintained at 200 ppm., - Quat was poured directly from the pail to make sanitizer solution. DONE, -Repair wall mount dispenser.
Internal temperature of rice stored in the warmer in front prep area was 51 C, (Repeat violation from previous inspection), , Requirement: , -Ensure that rice is stored at 60 C or higher during hot holding., -Rice were reheated above 74C during inspection before storing back in the warmer.
: , All surfaces must be smooth, washable and non-absorbent., Remove cardboard lining from the shelf.
5 violations
- Concentration of quat measured 0 ppm in sanitizer solution of both pails located in front prep area., - Wall mount dispenser was not dispensing quat at adequate amount., , Requirement:, - Ensure that concentration of quat is maintained at 200 ppm., - Quat was poured directly from the pail to make sanitizer solution. DONE, -Repair wall mount dispenser.
a) Internal temperature of rice stored in the warmer was 42 C., b) Internal temperature of cooked chicken stored on the counter in back area without temperature control was 21.5C, , Requirement:, a) Ensure that rice is stored at 60C or higher during hot holding., Rice at 42 C was discarded during inspection., b) Ensure that cooked chicken is stored at 4C or less or 60C and higher., Chicken at 21.5 C was discarded during inspection.
No sanitizer solution was made in the sink for the utensils., , Requirement:, Provide sanitizer solution in the sink for the utensils.
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.
Soap dispenser located at hand washing sink in back prep area was jammed up and not dispensing any soap., , , Requirement: , , Repair the soap dispenser to dispense soap.
-Empty boxes, shoes, chemical cans were stored here and there making place clutter, -Dirt and debris under and behind equipment., , Requirement:, -Organize the facility. Store all items off the floor., -Clean areas under and behind equipment.
Raw meat bags were stored along with a bag of falafel in the upright freezer., , Requirement:, Store raw meat apart from any other food.
Mop bucket and brooms were stored touching bulk bins located in back area., , Requirement:, Store mop bucket and brooms in the mop sink area separately from food.