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El Jefe

D-66 Lakeshore Rd E Mississauga ON L5G 1E1 · Restaurant

6 inspections

  1. Required

    6 infractions

    • Did operator provide the required supplies at each handwashing station?
    • Did operator provide a test reagent to determine the concentration of sanitizer?
    • Did operator provide a mechanical dishwasher that is properly constructed, designed and maintained, or a dishwasher that is approved by NSF International for commercial use?
    • Did operator provide required supplies for every washroom?
    • Did operator protect the premises against the entry of pests and maintain records of all pest control measures?
    • Did operator use good housekeeping practices ?
  2. Required

    3 infractions

    • Did operator provide the required supplies at each handwashing station?
    • Did operator properly wash and sanitize utensils?
    • Did operator use good housekeeping practices ?
  3. Required

    5 infractions

    • Did operator provide and use accurate and easy-to-read thermometers?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
    • Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
  4. Required

    2 infractions

    • Did operator provide the required supplies at each handwashing station?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
  5. Required

    5 infractions

    • Did operator provide and use accurate and easy-to-read thermometers?
    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator maintain every washroom in a sanitary condition?
    • Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
    • Did operator use good housekeeping practices ?
  6. Required

    3 infractions

    • Did operator maintain non-food contact surfaces clean, sanitary and in good condition?
    • Did operator take adequate measures to maintain food premises in a condition that prevent harbourage or breeding of pests? (Significant Risk)
    • Did operator use good housekeeping practices ?