Bar Burrito
B2 1374 SOUTH SERVICE RD, STONEY CREEK ON L8E 5C5 · Restaurant
Inspection summary
Bar Burrito has been inspected 13 times by City of Hamilton Public Health Services since March 9, 2022. The most recent inspection, on June 2, 2026, recorded 3 infractions.
2 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.
The number of infractions per inspection has stayed roughly the same over time.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded 8 times across 5 separate inspections, most recently on September 18, 2025. For example:
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded 4 times across 3 separate inspections, most recently on June 2, 2026. For example:
Food is held at 4°C (40°F) or less
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 3 times across 3 separate inspections, most recently on June 2, 2026. For example:
Hand washing basin with supplies of soap and paper towels in dispensers
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 3 times across 2 separate inspections, most recently on December 19, 2025. For example:
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded 2 times across 2 separate inspections, most recently on December 19, 2025. For example:
Certified food handler present in the food service premise
About this data
These results come from City of Hamilton Public Health Services, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
13 inspections
- Routine Inspection
3 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers
- Food is held at 4°C (40°F) or less
- Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Complaint
2 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
- Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
- Certified food handler present in the food service premise
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
5 infractions
- 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
- Hand washing basin with supplies of soap and paper towels in dispensers
- Provide paper towels in a dispenser at hand basin in food preparation area
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
- Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
- Testing reagent used to determine concentration of sanitizer
- Food protected from contamination or adulteration
- Protect food from contamination and adulteration
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Re-inspection
0 infractions
- Routine Inspection
2 infractions
- Food is held at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Food is held at 4°C (40°F) or less
- Routine Inspection
1 infraction
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Maintain and arrange appliances to permit a clean and sanitary condition
- Food protected from contamination or adulteration
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Routine Inspection
1 infraction
- Food protected from contamination or adulteration
- Store raw foods separate and below cooked / ready-to-eat foods
- Food protected from contamination or adulteration
- Routine Inspection
2 infractions
- 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
- Food protected from contamination or adulteration
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Maintenance of sanitary facilities
- Equip sanitary facility with a supply of toilet paper
- Food protected from contamination or adulteration
- Routine Inspection
1 infraction
- Food is held at 4°C (40°F) or less
- Routine Inspection
1 infraction
- Hand washing basin with supplies of soap and paper towels in dispensers