#13-450 ERB ST W, WATERLOO ON
Pass
No violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
This record comes from Region of Waterloo Public Health. 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.
FRESH BURRITO
This restaurant has been inspected 9 times since October 28, 2024, with 2 passes, 7 conditional outcomes, and 0 closures on record.
No violations
5 violations
Food protected from contamination or adulteration
Refrigeration and hot-holding equipment maintained
Maintenance of sanitary facilities
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
No violations
3 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Maintenance of sanitary facilities
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
2 violations
Hand washing basin with supplies of soap and paper towels in dispensers
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
2 violations
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Hand washing basin with supplies of soap and paper towels in dispensers
1 violation
Food is held at 4°C (40°F) or less
5 violations
Food protected from contamination or adulteration
Maintenance of sanitary facilities
Hand washing basin with supplies of soap and paper towels in dispensers
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
3 violations
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat