barBURRITO
2B 165 Mitchell Road, Listowel ON N4W 3K9 · Restaurant
Inspection summary
barBURRITO has been inspected 12 times by Huron Perth Public Health since July 19, 2023. The most recent inspection, on July 28, 2026, found no infractions.
4 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.
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.
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 7 times across 6 separate inspections, most recently on July 28, 2026. For example:
Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
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 3 separate inspections, most recently on April 22, 2026. For example:
Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded once on August 26, 2025. For example:
Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests
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 once on May 31, 2024. For example:
Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
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 once on May 31, 2024. For example:
Food is protected from contamination and adulteration
About this data
These results come from Huron Perth Public Health, 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.
12 inspections
- Follow-up
0 infractions
- Required
1 infraction
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
- Stored potentially hazardous foods at internal temperature between 4°C and 60°C
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
- Required
2 infractions
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Failed to ensure facility surface sanitized as necessary
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
- Stored potentially hazardous foods at internal temperature between 4°C and 60°C
- Displayed potentially hazardous foods at internal temperature between 4°C and 60°C
- Offered for sale potentially hazardous foods at internal temperature between 4°C and 60°C
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Follow-up
0 infractions
- Required
4 infractions
- Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests
- Failed to protect against harbouring of pests
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Failed to ensure facility surface sanitized as necessary
- Sanitary facilities are kept sanitary, properly equipped and in good repair
- Operated food premise — fail to equip sanitary facility with single service towels or dryer
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
- Stored potentially hazardous foods at internal temperature between 4°C and 60°C
- Premise is protected against the entrance of pests and maintained to prevent harboring or breeding of pests
- Follow-up
0 infractions
- Required
2 infractions
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
- Stored potentially hazardous foods at internal temperature between 4°C and 60°C
- Proper equipment is used for refrigeration or hot holding of potentially hazardous foods and contains indicating thermometer
- Failed to provide thermometer in refrigeration equipment
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
- Required
2 infractions
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
- Stored potentially hazardous foods at internal temperature between 4°C and 60°C
- At least one certified food handler or supervisor on the premise during every hour the premise is operating
- Failed to ensure presence of food handler or supervisor during all hours of operation
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
- Required
3 infractions
- Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
- Handwashing stations not conveniently accessible by food handlers
- Food is protected from contamination and adulteration
- Failed to protect food from contamination or adulteration
- Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher
- Maintained potentially hazardous foods at internal temperature between 4°C and 60°C
- Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
- Follow-up
0 infractions
- Follow-up
1 infraction
- At least one certified food handler or supervisor on the premise during every hour the premise is operating
- Failed to ensure completion of food handling training by food handler or supervisor
- Failed to ensure presence of food handler or supervisor during all hours of operation
- At least one certified food handler or supervisor on the premise during every hour the premise is operating
- Required
2 infractions
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
- Failed to ensure facility surface sanitized as necessary
- At least one certified food handler or supervisor on the premise during every hour the premise is operating
- Failed to ensure completion of food handling training by food handler or supervisor
- Failed to ensure presence of food handler or supervisor during all hours of operation
- Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
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