2430 BANK ST · South Keys - Greenboro West
January 7, 2026
PassThe restaurant must ensure all food is protected from contamination and spoilage.
Equipment and facility surfaces that touch food must be cleaned and sanitized regularly to keep them sanitary.
The restaurant's floors, walls, and ceilings must be kept clean and in good repair to maintain sanitary conditions throughout the facility, especially in areas where food is prepared or served.
BURRITO GRINGO is in the South Keys - Greenboro West neighbourhood. South Keys - Greenboro West, Ottawa has 61 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 19, 2026, there are 59 (97%) that have passed their most recent inspection, with no conditional passes or closures.
This restaurant has been inspected 4 times since January 6, 2025, with 4 passes, 0 conditional outcomes, and 0 closures on record.
All food shall be protected from contamination and adulteration. Protect all food from contamination and adulteration.
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. Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
This record comes from the local public-health unit for Ottawa. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
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 operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating. Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse. Provide easily to read thermometers that show wash and rinse temperatures for the mechanical dishwasher.