Hub Burritos

4 1405 Upper Ottawa Street, Hamilton ON L8W 3J6 · Food Take Out

17 inspections

1. Re-inspectionJun 2, 2026

   2 infractions

   • Hand washing basin with supplies of soap and paper towels in dispensers
   • Food premise is protected against the entry and harbouring of pests
2. Routine InspectionApr 30, 2026

   4 infractions

   • Hand washing basin with supplies of soap and paper towels in dispensers
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
   • Food premise is protected against the entry and harbouring of pests
   • Maintenance of sanitary facilities
3. Routine InspectionDec 18, 2025

   2 infractions

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
   • Manual dishwashing: Wash, rinse, sanitize technique
     • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
4. Routine InspectionAug 22, 2025

   2 infractions

   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
   • Certified food handler present in the food service premise
     • Ensure certified food handler or supervisor is present during all hours of operation
5. Re-inspectionFeb 10, 2025

   1 infraction

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
6. Routine InspectionFeb 5, 2025

   4 infractions

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
   • Maintenance of sanitary facilities
     • Maintain sanitary facility clean and in good repair
   • Food protected from contamination or adulteration
     • Store food off the floor to prevent contamination
   • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
     • Ensure food handlers wash hands as often as necessary
7. Routine InspectionNov 4, 2024

   2 infractions

   • Hand washing basin with supplies of soap and paper towels in dispensers
     • Provide paper towels in a dispenser at hand basin in food preparation area
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
8. Re-inspectionJun 27, 2024

   0 infractions

9. Routine InspectionJun 25, 2024

   4 infractions

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
   • Cloths and towels maintained in clean, good repair and not used for other purposes
     • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
     • Ensure wiping cloths are kept in a sanitizing solution when not in use
   • Testing reagent used to determine concentration of sanitizer
     • Provide and use test reagent to determine concentration of sanitizer
   • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
     • Ensure food handlers wash hands as often as necessary
10. Routine InspectionJan 8, 2024

    6 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
    • Testing reagent used to determine concentration of sanitizer
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
11. Re-inspectionOct 11, 2023

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls are kept clean and in good repair
    • Certified food handler present in the food service premise
12. Routine InspectionOct 10, 2023

    10 infractions

    • The premises is operated and maintained free from potential/immediate health hazards
      • CLOSE FOOD PREMISES
      • Maintain premise free from conditions that may, be a health hazard, adversely affecting the sanitary operation of the premises
    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls are kept clean and in good repair
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
    • Either mechanical or manual dishwashing is provided
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Maintenance of sanitary facilities
    • Food is held at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • Refrigeration and hot-holding equipment maintained
    • Certified food handler present in the food service premise
13. Re-inspectionJun 28, 2023

    1 infraction

    • Certified food handler present in the food service premise
14. Routine InspectionJun 26, 2023

    7 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls are kept clean and in good repair
    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • Food premise is protected against the entry and harbouring of pests
      • Evidence of minor insect / rodent activity
    • Food protected from contamination or adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food is held at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation
15. Routine InspectionJan 12, 2023

    2 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide paper towels in a dispenser at hand basin in food preparation area
    • Food premise is protected against the entry and harbouring of pests
16. Re-inspectionOct 18, 2022

    2 infractions

    • Testing reagent used to determine concentration of sanitizer
    • Certified food handler present in the food service premise
17. Routine InspectionOct 11, 2022

    7 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • Hand washing basin with supplies of soap and paper towels in dispensers
    • Food premise is protected against the entry and harbouring of pests
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Evidence of minor insect / rodent activity
    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Refrigeration and hot-holding equipment maintained
    • Certified food handler present in the food service premise
      • Ensure certified food handler or supervisor is present during all hours of operation