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BIG BULL BURGER AND BURRITO

#S30-700 Strasburg Rd, Kitchener ON N2E 2M2 · Facility

Inspection summary

BIG BULL BURGER AND BURRITO has been inspected 3 times by Region of Waterloo Public Health since December 8, 2025. The most recent inspection, on March 3, 2026, found no infractions.

2 of 3 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.

The last 2 inspections in a row found no infractions.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 2 times on December 8, 2025. For example: Food is held at 4°C (40°F) or less

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded once on December 8, 2025. For example: Testing reagent used to determine concentration of sanitizer

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded once on December 8, 2025. For example: Separate hand washing basin provided for food handlers

About this data

These results come from Region of Waterloo 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.

3 inspections

  1. Compliance Inspection

    0 infractions

  2. Re-inspection

    0 infractions

  3. Compliance Inspection

    4 infractions

    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 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
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees

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