102 - 428 36 Street NE
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
August 12, 2025
Not in ComplianceThe yellow rice in the rice cooker was measured at 44°C. The rice cooker was noted unplugged and not turned on during the inspection. The staff mentioned that they just cooked the rice and was about to put the rice to the warmer but got busy and must have forgotten to put it to the warmer right away. The rice was transferred to a warmer cabinet afterwards. The staff was informed not to leave the rice at room temperature and move it to a warmer right after cooking, so the internal temperature never goes below 60°C., , Cut tomatoes, green pepper, and cut onions were left in room temperature at the back kitchen tables and were measured at 21°C, 12°C, and 19°C, respectively. The staff mentioned that they were working alone on the shift and that they got busy and left the cut veggies in room temperature. Please be advised that cut vegetables must be stored at or below 4°C.
The white rice in the hot-holding insert at the front food prep table was measured at 47.9°C. The white rice was discarded during the inspection. The white rice metal container was noted being double-layered, which would prevent proper temperature control of the food. The staff was instructed not to double layer the containers while in the food prep table, unless proven to be able to maintain adequate internal temperatures of the food.
Poor sanitary conditions were noted in the back kitchen area, which includes but is not limited to; hard to reach areas such as below the food prep tables, on walls near food prep area, and near depository safe. Ensure that general cleaning and sanitization of machines, equipment, floors, and food prep area is done regularly., **OUTSTANDING (2025-08-12). Dirty floor surfaces in the walk-in cooler below the shelving units, floors below the kitchen equipment at the front food handling area and the back kitchen area, and the floors underneath the shelving units at the dry storage areas. The inspector informed the staff to clean these surfaces and to ensure that they remain in a clean and sanitary condition at all times.
Mucho Burrito is in the MARLBOROUGH neighbourhood. MARLBOROUGH, Calgary has 88 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 23, 2026, there are 71 (81%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since August 23, 2023, with 1 in compliance, 3 not in compliance, and 0 closures on record.
3 violations
The yellow rice in the rice cooker was measured at 44°C. The rice cooker was noted unplugged and not turned on during the inspection. The staff mentioned that they just cooked the rice and was about to put the rice to the warmer but got busy and must have forgotten to put it to the warmer right away. The rice was transferred to a warmer cabinet afterwards. The staff was informed not to leave the rice at room temperature and move it to a warmer right after cooking, so the internal temperature never goes below 60°C., , Cut tomatoes, green pepper, and cut onions were left in room temperature at the back kitchen tables and were measured at 21°C, 12°C, and 19°C, respectively. The staff mentioned that they were working alone on the shift and that they got busy and left the cut veggies in room temperature. Please be advised that cut vegetables must be stored at or below 4°C.
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.
Old Spaghetti Factory
MARLBOROUGH
The white rice in the hot-holding insert at the front food prep table was measured at 47.9°C. The white rice was discarded during the inspection. The white rice metal container was noted being double-layered, which would prevent proper temperature control of the food. The staff was instructed not to double layer the containers while in the food prep table, unless proven to be able to maintain adequate internal temperatures of the food.
Poor sanitary conditions were noted in the back kitchen area, which includes but is not limited to; hard to reach areas such as below the food prep tables, on walls near food prep area, and near depository safe. Ensure that general cleaning and sanitization of machines, equipment, floors, and food prep area is done regularly., **OUTSTANDING (2025-08-12). Dirty floor surfaces in the walk-in cooler below the shelving units, floors below the kitchen equipment at the front food handling area and the back kitchen area, and the floors underneath the shelving units at the dry storage areas. The inspector informed the staff to clean these surfaces and to ensure that they remain in a clean and sanitary condition at all times.
4 violations
Raw vegetables were stored directly underneath meat containers in the walk-in cooler., Staff moved meat containers to the lower shelves., , - Staff informed to store raw products away from ready-to-eat food items to prevent contamination.,
Hand sink in the back kitchen was in disrepair and not properly fixed to the wall., As per staff on site, hand sink was hit while moving the standing cooler/freezer., , Make sure hand sink is properly mounted to the wall.,
Opened canned food items were stored in the walk-in cooler. Staff informed that food container is getting returned to the source., , - Staff informed to put "Do not Use" label on the container. , - Make sure once a canned food item is opened, it should then be transferred to a food-grade plastic container.
Poor sanitary conditions were noted in the back kitchen area, which includes but is not limited to; , hard to reach areas such as below the food prep tables, on walls near food prep area, and near depository safe., , - Ensure that general cleaning and sanitization of machines, equipment, floors, and food prep area is done regularly.
No violations
1 violation
Food debris was noted along the back edges of the coolers and kitchen areas. Ensure that hard to reach areas of the facility are cleaned on a routine basis.,