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ESSO / Asado Burrito

124 Tillson Ave, Tillsonburg ON N4G 3A5 · Food Take Out

6 inspections

  1. Follow-up

    3 infractions

    • Food premises maintenance
      • levels of illumination required under Ontario Regulation 332/12 (Building Code) are present during all hours of operation
    • Food handler training
      • ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
    • Food handler hygiene
      • ensure every food handler takes reasonable precaution to prevent contamination of food by hair
  2. Follow-up

    5 infractions

    • Food premises maintenance
      • levels of illumination required under Ontario Regulation 332/12 (Building Code) are present during all hours of operation
    • Acceptable sanitizing method and testing
      • ensure that the method of sanitization is appropriate.
    • Sanitizing food contact surfaces and equipment
      • ensure that the surfaces of equipment and facilities that come in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 60°C and higher
    • Food handler training
      • ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
  3. Required

    7 infractions

    • Food premises maintenance
      • ensure that no room with food is used for sleeping purposes
    • Food premises provided with adequate access to potable water
      • provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned
      • ensure that handwashing stations are maintained, adequately supplied and used solely for handwashing
    • Adequate number of sinks for utensil sanitation
      • provide three sinks, of corrosion-resistant material and of sufficient size to ensure thorough cleaning and sanitizing of utensils
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 60°C and higher
    • Storage of food
      • store foods off the floor
    • Food handler training
      • ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
    • Food handler hygiene
      • ensure every food handler practice good personal hygiene
  4. Required

    4 infractions

    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 60°C and higher
    • Storage of food
      • store foods off the floor
    • Food handler training
      • ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
  5. Required

    3 infractions

    • Sanitizing food contact surfaces and equipment
      • ensure that the method of sanitization is appropriate
    • All food is processed in a manner that makes the food safe to eat
      • ensure safe internal cooking temperature of potentially hazardous food
    • Food handler training
      • ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
  6. Required

    2 infractions

    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 60°C and higher
      • ensure that during the preparation, processing and manufacturing of potentially hazardous foods, they are not at a temperature between 4°C and 60°C for greater than two hours
      • ensure refrigeration or hot-holding equipment used to store potentially hazardous foods are of sufficient size and maintains appropriate temperatures.