BarBurrito
6 10 Canadian Forces Dr, Petawawa ON K8H 0H4 · Restaurant
Inspection summary
BarBurrito has been inspected 5 times by Renfrew County and District Health Unit since July 29, 2025. The most recent inspection, on October 1, 2026, recorded 1 infraction.
2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 once on September 25, 2026. For example:
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
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 once on May 28, 2026. For example:
Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
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 October 1, 2026. For example:
Food handlers in the food premise wash their hands as often as necessary to prevent the contamination of food or food areas
About this data
These results come from Renfrew County and District Health Unit, 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.
5 inspections
- Follow-up
1 infraction
- Food handlers in the food premise wash their hands as often as necessary to prevent the contamination of food or food areas
- Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas.
- Food handlers in the food premise wash their hands as often as necessary to prevent the contamination of food or food areas
- Required
1 infraction
- 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
- Do not allow potentially hazardous food to be at an internal temperature above 4°C and below 60°C for longer than two hours during preparation, processing and manufacturing
- 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
- Required
2 infractions
- Food handlers in the food premise practice good personal hygiene
- Food handlers shall take reasonable precautions to ensure that food is not contaminated by hair.
- Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
- Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
- Food handlers in the food premise practice good personal hygiene
- HMCA
0 infractions
- Required
0 infractions