El Nopalito
62 Orange St Leamington ON N8H 1P9 · Caterer
10 inspections
- Required
0 infractions
- Required
1 infraction
- At least one food handler or supervisor on-site has completed food handler training (If yes, please document certification provider and number)
- (a) At least one food handler or supervisor on the premises has NOT completed food handler training for every hour in which the premise is operating [N]
- At least one food handler or supervisor on-site has completed food handler training (If yes, please document certification provider and number)
- Required
0 infractions
- Required Re-Inspection
0 infractions
- Required Re-Inspection
1 infraction
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- Required
2 infractions
- Single-service containers and articles are kept in a sanitary manner
- (a) Single-service containers and articles are NOT kept in a sanitary manner and place as to prevent contamination [C]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Single-service containers and articles are kept in a sanitary manner
- Required
0 infractions
- Required
0 infractions
- Required Re-Inspection
0 infractions
- Required
3 infractions
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (c) Article or equipment is NOT made of a material that can be readily cleaned and sanitized [S]
- (e) Racks, shelves or pallets used to store food are NOT designed to protect food from contamination and readily cleanable [N]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Potentially hazardous foods are maintained at proper internal temperatures
- (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained