Burrito Guyz
2255 Barton St E, Hamilton ON L8H 7T4 · Restaurant
14 inspections
- Complaint
0 infractions
- Routine Inspection
3 infractions
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Maintain and arrange appliances to permit a clean and sanitary condition
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Food in storage protected from contamination
- Ensure racks, shelves or pallets are clean and designed to protect against contamination
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Re-inspection
0 infractions
- Routine Inspection
4 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
- Provide soap in a dispenser at hand basin in the food preparation area
- Maintenance of sanitary facilities
- Maintain sanitary facility clean and in good repair
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- 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
- Hand washing basin with supplies of soap and paper towels in dispensers
- Routine Inspection
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
- Maintenance of sanitary facilities
- Maintain sanitary facility clean and in good repair
- Equip sanitary facility with liquid soap in a dispenser
- Hand washing basin with supplies of soap and paper towels in dispensers
- Re-inspection
2 infractions
- Separate hand washing basin provided for food handlers
- Ensure hand washing basin is unobstructed and accessible for hand washing
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Separate hand washing basin provided for food handlers
- Routine Inspection
3 infractions
- Vending machines provided with potable water and display operator contact information
- Maintenance of sanitary facilities
- Equip sanitary facility with a supply of toilet paper
- Equip sanitary facility with single service towels or air dryer
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Routine Inspection
2 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Routine Inspection
2 infractions
- Food premise is protected against the entry and harbouring of pests
- Contact licensed pest control operator for insect / rodent / pest treatment and control
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Ensure wiping cloths are kept in a sanitizing solution when not in use
- Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
- Food premise is protected against the entry and harbouring of pests
- Routine Inspection
1 infraction
- Testing reagent used to determine concentration of sanitizer
- Provide and use test reagent to determine concentration of sanitizer
- Testing reagent used to determine concentration of sanitizer
- Re-inspection
0 infractions
- Routine Inspection
3 infractions
- The premises is operated and maintained free from potential/immediate health hazards
- Provide hot and cold running water under pressure where food is processed, prepared, manufactured or where utensils are cleaned
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Ensure wash water is between 60°C and 71°C
- 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
- The premises is operated and maintained free from potential/immediate health hazards
- Routine Inspection
1 infraction
- Certified food handler present in the food service premise
- Ensure certified food handler or supervisor is present during all hours of operation
- Certified food handler present in the food service premise
- Routine Inspection
0 infractions