6081 HAZELDEAN RD · Stittsville
19 janvier 2026
VertCe résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
L'équipement et le mobilier utilisés pour la préparation des aliments doivent être conçus et disposés de manière à pouvoir être facilement nettoyés et maintenus en bon état sanitaire.
MUCHO BURRITO se trouve dans le quartier Stittsville. Stittsville, Ottawa compte 227 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 5 juin 2026, 220 (97%) d'entre eux ont réussi leur dernière inspection, avec aucun réussi conditionnel et 1 (0%) fermé.
Ce restaurant a été inspecté 6 fois depuis le 26 juin 2024, avec 6 résultats verts, 1 résultat jaune et 1 résultat rouge au dossier.
Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition.
Ce dossier provient d'Ottawa Public Health pour Ottawa. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Vert signifie aucune infraction importante. Jaune signifie que des problèmes ont été constatés et doivent être corrigés. Rouge signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher.
Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams. Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition. The floors, walls and ceilings of every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept clean and in good repair.
Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.
Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose.
Food processed in a manner that makes the food safe to eat.
Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose. Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in a clean condition.
The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene. Food handlers must be clean and practise good personal hygiene.