102 - 428 36 Street NE
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
12 août 2025
Non conformeThe 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 se trouve dans le quartier MARLBOROUGH. MARLBOROUGH, Calgary compte 85 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 61 (72%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 2 fois depuis le 14 juin 2024, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
3 infractions
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.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
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 infractions
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.