Fresh Burrito
95 First St, Orangeville ON L9W 2E8 · Food Take Out
Inspection summary
Fresh Burrito has been inspected 2 times by Wellington-Dufferin-Guelph Public Health since March 23, 2026. The most recent inspection, on July 20, 2026, recorded 2 infractions.
None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 once on July 20, 2026. For example:
Manual dishwashing requirements are met
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 March 23, 2026. For example:
Hazardous food held at 60°C (140°F) or above
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on July 20, 2026. For example:
Sanitary facilities adequately equipped with supplies and maintained in sanitary condition
About this data
These results come from Wellington-Dufferin-Guelph 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.
2 inspections
- Inspection
2 infractions
- Manual dishwashing requirements are met
- Sanitize utensils using agent for which test reagent not readily available [subclause 19 (e) (iii)]
- Sanitary facilities adequately equipped with supplies and maintained in sanitary condition
- Sanitary facility not equipped with soap, detergent or single service towels or dryer [clause 25 (3) (d) (e)]
- Manual dishwashing requirements are met
- Inspection
1 infraction
- Hazardous food held at 60°C (140°F) or above
- Potentially hazardous foods hot held at internal temperature below 60°C [clause 30 (a)]
- Hazardous food held at 60°C (140°F) or above
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