Skip to content
Loading map…

ESSO / Asado Burrito

124 Tillson Ave, Tillsonburg ON N4G 3A5 · Food Take Out

Official record from Southwestern Ontario →

Inspection summary

ESSO / Asado Burrito has been inspected 6 times by Southwestern Public Health since September 18, 2024. The most recent inspection, on August 26, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 February 10, 2026. For example: Acceptable sanitizing method and testing

  • 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 3 times across 3 separate inspections, most recently on February 10, 2026. For example: Temperature control for storage of potentially hazardous foods

  • 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 6, 2025. For example: Food protected from contamination and adulteration

  • 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 7 times across 5 separate inspections, most recently on February 25, 2026. For example: Food handler training

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 4 separate inspections, most recently on August 26, 2026. For example: Food premises operation general

About this data

These results come from Southwestern 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.

6 inspections

  1. Required

    2 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food premises provided with adequate access to potable water
      • ensure that handwashing stations are maintained, adequately supplied and used solely for handwashing
  2. Follow-up

    3 infractions

    • Food premises maintenance
      • levels of illumination required under Ontario Regulation 332/12 (Building Code) are present during all hours of operation
    • Food handler training
      • ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
    • Food handler hygiene
      • ensure every food handler takes reasonable precaution to prevent contamination of food by hair
  3. Follow-up

    5 infractions

    • Food premises maintenance
      • levels of illumination required under Ontario Regulation 332/12 (Building Code) are present during all hours of operation
    • Acceptable sanitizing method and testing
      • ensure that the method of sanitization is appropriate.
    • Sanitizing food contact surfaces and equipment
      • ensure that the surfaces of equipment and facilities that come in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 60°C and higher
    • Food handler training
      • ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
  4. Required

    7 infractions

    • Food premises maintenance
      • ensure that no room with food is used for sleeping purposes
    • Food premises provided with adequate access to potable water
      • provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned
      • ensure that handwashing stations are maintained, adequately supplied and used solely for handwashing
    • Adequate number of sinks for utensil sanitation
      • provide three sinks, of corrosion-resistant material and of sufficient size to ensure thorough cleaning and sanitizing of utensils
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 60°C and higher
    • Storage of food
      • store foods off the floor
    • Food handler training
      • ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
    • Food handler hygiene
      • ensure every food handler practice good personal hygiene
  5. Required

    4 infractions

    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 60°C and higher
    • Storage of food
      • store foods off the floor
    • Food handler training
      • ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
  6. Required

    3 infractions

    • Sanitizing food contact surfaces and equipment
      • ensure that the method of sanitization is appropriate
    • All food is processed in a manner that makes the food safe to eat
      • ensure safe internal cooking temperature of potentially hazardous food
    • Food handler training
      • ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating

Nearby inspected facilities

Own this business? Add a badge to your website