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BAR BURRITO FRESH MEXICAN GRILL

54 SILVER FOX, NEW MINAS · Food Establishment

8 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Provide barrier / heat board between panini and cold holding refrigeration prep. table to reduce heat loading on refrigeration unit. A temporary barrier was installed during inspection but a permanent device (barrier) cleanable and of proper design is required. One potentially hazardous food item slightly in danger zone was relocated during inspection.
  2. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Provide barrier / heat board between panini and cold holding refrigeration prep. table to reduce heat loading on refrigeration unit.
  3. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Provide beardnets for bearded foodhandlers and ensure use. Provide proper label on sanitizer spray bottle for product in it.
  4. Inspection

    0 infractions

  5. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES
      • Do not block rear handwash sink (corrected). Clean sink daily and as required to maintain a sanitary condition.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Provide beardnets for bearded foodhandlers and ensure use. Move compost bin far away from back door. Provide proper label on sanitizer spray bottle for product in it. Remove cardboard from shelves whereas uncleanable. Single use disposable containers are not to be reused / washed (corrected).
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Small bar fridge not holding <=4C in foods. One product recently placed was relocated to other working refrigeration and another product was discarded, Unit not designed for this use and to be removed. Two door commercial fridge appears to be in prolonged defrost or have other issues. All foods relocated during re-inspection to other working refrigeration. Keep temp. logs up to date and recorded.
  6. Inspection

    1 infraction

    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • One compartment in hot holding unit not holding > 60C. Again water added to unit. Refill water more frequently. Operator to manage issue. Under counter two door commercial fridge not holding <=4c in foods. PHF's held <= 2 hours in unit relocated to other working refrigeration. Do not use until fixed.
  7. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENACE, CLEANING, & SANITATION PROGRAM.
      • Table sanitizer spray bottle found without chemical in it. Educate staff not to use first flush at mix station and test after filling. Provide test strips / kit for monitoring sanitizers. Provide waste receptacle at rea handwash sink (corrected during inspection). Provide another light on track lighting over cutting board area to eliminate shadows (>540 Lux).Laberl all dry ingredient containers. Clean up refuse around dumpsters outside.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • One compartment in hot holding unit not holding > 60C. was removed and replenished during inspection. Appears to be container too shallow &/or water level insufficient. Corrected during inspection. Under counter two door refrigerator not holding <= 4C. in all areas. Recently placed product was relocated to other working refrigeration. Have unit serviced / adjusted so holding <= 4C in all areas before use. Operator to manage issue.
  8. Inspection

    1 infraction

    • 48(3) - OPERATOR FAILING TO ENSURE FOOD RECEIVED AT FOOD ESTABLISHMENT IS TRANSPORTED IN ACCORDANCE WITH THE REGULATIONS. An operator must ensure that all food received at their food establishment is transported in accordance with subsections (1) and (2).
      • Food product recently received not <=4C. Operator will return for credit or discard / not use and properly manage issue. Perform adequate temperature checks at receiving to ensure received <=4C /40F.