9406 137 Avenue NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Mucho Burrito se trouve dans le quartier NORTHMOUNT. NORTHMOUNT, Edmonton compte 32 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 6 juillet 2026, 26 (81%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
T&T Supermarket
NORTHMOUNT
Ce restaurant a été inspecté 9 fois depuis le 26 octobre 2023, avec 3 conformes, 6 non conformes et 1 fermeture au dossier.
Aucune infraction
Aucune infraction
Aucune infraction
2 infractions
In the front hot-holding unit, the brown rice, chicken, chorizo and steak are all measured between 41.9 degrees Celsius to 44.7 degrees Celsius with a probe thermometer at approximately 2:45PM. The operator informed that the food was placed in the hot holding unit at approximately 11:30AM and therefore the food had spent more than two hours in the danger zone between 4 degrees Celsius to 60 degrees Celsius. The operator discarded the indicated food items during the inspection. Ensure food is hot held above 60 degrees Celsius.
1. A leak is observed beneath the front handwashing sink. , 2. The front handwashing sink is observed to be draining slowly. , 1. Ensure that the indicated leak is repaired. , 2. Ensure that the draining issue is repaired.
1 infraction
1) Ventilation canopy has been cleaned., , 2) The handwashing sink in the front was out of order. Drainage issues., Ensure handwashing sink operational at all times.
3 infractions
A wet measuring cup without a handle was kept inside the sugar container., , Use a clean and dry scoop with a handle to protect the food from cross contamination.
A bag of cleaner was stored beside with beverages on a shelf., , Remove chemicals away from food. It could be stored below or separate from food.
1) There was accumulation of oil droplets in the ventilation canopy., Ventilation canopy needs cleaning., , 2) The handwashing sink in the front was out of order. Drainage issues., Ensure handwashing sink operational at all times.
2 infractions
The internal temperature of food at the hot holding station was measured at 49°C. The unit was adjusted to achieve 60°C and above. , , ** The temperature control requirements were discussed with staff onsite. Some temperature logs were available onsite for review and other ones were not consistently population. , , ** Please ensure to have a system in place to consistently monitor food storage temperatures. Records should be available onsite for review upon request.
Operator sent pictures of the food under hot holding and temperatures ranged from 162-171F., , A thermometer is required inside the prep cooler.
1 infraction
Operator sent pictures of the food under hot holding and temperatures ranged from 162-171F., , A thermometer is required inside the prep cooler.
1 infraction
Hot holding unit - the beans were at 50C, rice at 45C, Carnita at 55C, and Chorizo at 39C. Staff indicated that the temperature settings were turned down about an hour and 20 minutes ago to prevent drying of the food. Temperature logs showed that at 2pm, staff probed the food to be at 183F-186F. Temperatures were increased during inspection. , Ensure hot holding stay at 60C or higher at all times. Temperatures cannot be decreased unless hot holding is done for the day. , , Prep cooler was at 8C. At the time, the cover was open. Food was relocated to the walk in cooler, the cover was placed over the prep cooler. Temperature logs showed temperature was at 28F at 2pm. A thermometer was missing inside the unit. During inspection the temperature decreased to 6C and staff were asked to continue monitoring the temperature. , Ensure the cooler is at 4C at all times and a thermometer is needed inside the unit.