566 BRONSON AVE · West Centretown
May 25, 2026
GreenThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must prevent pests from entering the building and eliminate conditions that allow pests to live or breed there.
The restaurant must maintain its ventilation system to properly remove odors, fumes, vapors, smoke, and excess heat from the kitchen.
BURRITO GRINGO is in the West Centretown neighbourhood. West Centretown, Ottawa has 209 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 5, 2026, there are 191 (91%) that have passed their most recent inspection, with 1 (0%) conditional and no closures.
This restaurant has been inspected 9 times since July 25, 2024, with 9 green results, 0 yellow results, and 0 red results on record.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
This record comes from Ottawa Public Health for Ottawa. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Green means no significant violations. Yellow means issues were found that the operator must correct. Red means the inspector ordered the premises to stop serving customers.
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. Keep potentially hazardous foods at an internal temperature of 60°C or higher.
The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read. Provide hot-holding units with accurate indicating thermometers that may be easily read.
Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
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.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature, and a sanitizing rinse.
Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
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.