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Bar Burrito

1 Horseshoe Lake Rd Seguin ON P2A 2W8 · Food Take Out

11 inspections

  1. Compliance (Required)

    0 infractions

  2. Re-inspection

    0 infractions

  3. Compliance (Required)

    6 infractions

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces as readily cleanable and non-absorbent
    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to provide thermometer in temperature controlled room / equipment used to store potentially hazardous foods
    • Food is prepared in a safe manner
      • * Fail to ensure food is prepared in a safe manner
    • Floors clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
  4. Compliance (Required)

    3 infractions

    • Frequency of garbage removal adequate to maintain the premises in a sanitary condition
      • * Fail to remove garbage / wastes when necessary to maintain sanitary condition
    • Walls clean and in good repair
      • * Fail to ensure walls of food premise kept clean and in good repair
    • Manual dishwashing: Wash, rinse, sanitize technique
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
  5. Re-inspection

    0 infractions

  6. Re-inspection

    8 infractions

    • Manual dishwashing: Wash, rinse, sanitize technique
      • * Fail to use proper wash/rinse/sanitize technique
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure food contact surfaces are cleaned & sanitized after each use or as often as necessary
    • Minimum of 1 Certified Food Handler per hour of operation?
    • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
      • * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
      • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
    • Food is prepared in a safe manner
      • * Fail to ensure food is prepared in a safe manner
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces as readily cleanable and non-absorbent
    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
    • Separate hand washing basin provided for food handlers
      • * Fail to use basin only for hand washing of employees
      • Operator to ensure designated hand washing basin is only used for hand washing
  7. Compliance (Required)

    7 infractions

    • Manual dishwashing: Wash, rinse, sanitize technique
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
      • * Fail to use proper wash/rinse/sanitize technique
    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
    • Separate hand washing basin provided for food handlers
      • * Fail to ensure hand washing basin is easily accessible
      • * Fail to use basin only for hand washing of employees
    • Washing hands thoroughly before and after handling food
    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
      • Operator to ensure hand washing basins are adequately supplied
    • Food is prepared in a safe manner
      • * Fail to ensure food is prepared in a safe manner
  8. Compliance (Required)

    3 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces as readily cleanable and non-absorbent
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Food protected from potential contamination and/or adulteration
      • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
      • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
    • General housekeeping is satisfactory
      • Operator to remove all materials not associated with the daily operation of food premise
  9. Compliance (Required)

    3 infractions

    • Washing hands thoroughly before and after handling food
      • * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
      • Operator to wash hands before putting on disposable gloves
    • Food protected from potential contamination and/or adulteration
      • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
      • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration
    • Food is prepared in a safe manner
      • * Fail to ensure food is prepared in a safe manner
      • Operator to ensure potentially hazardous foods are prepared in a safe manner
  10. Complaint

    1 infraction

    • Food handler (not use tobacco while so engaged, clean, clean outer garments, hair confined, Free of infectious disease / skin disease / submit medical exams and tests as required)
      • * Food handler fail to take reasonable precautions to ensure that food is not contaminated by hair
      • Operator to ensure food handler’s hair is properly confined while handling food
  11. Compliance (Required)

    3 infractions

    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Evidence of pests observed
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
      • Operator to ensure written records are maintained for 1 year
    • Floors clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
      • Operator to ensure floors are kept clean and in good repair
    • Food protected from potential contamination and/or adulteration
      • * Observed scoops/utensils not being stored in a sanitary manner to prevent contamination and/or adulteration
      • Operator to ensure scoops/utensils are stored and maintained in a sanitary manner to prevent contamination and/or adulteration