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Fat Bastard Burrito

2 1876 Oxford St W, London ON N6K 0J8 · Restaurant

11 inspections

  1. Required

    1 infraction

    • Potentially hazardous food is maintained at 60°C (140°F) or higher
      • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
  2. Required

    1 infraction

    • Potentially hazardous food is maintained at 60°C (140°F) or higher
      • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
  3. Required

    4 infractions

    • Potentially hazardous food is maintained at 60°C (140°F) or higher
      • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • Constant supply of potable hot and cold running water under pressure provided
      • Fail to provide hot and cold running water under pressure in food preparation area
      • Fail to provide hot and cold running water under pressure in utensil cleaning area
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that clean wash water is maintained between 60°C (140°F) and 71°C (160°F)
      • Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
    • Ventilation is maintained to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
      • Fail to maintain ventilation system
  4. Required

    1 infraction

    • Potentially hazardous food is maintained at 60°C (140°F) or higher
      • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
  5. Required

    0 infractions

  6. Required

    2 infractions

    • Potentially hazardous food is maintained at 60°C (140°F) or higher
      • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
  7. Required

    2 infractions

    • Single-service containers and articles kept free from contamination
      • Fail to keep single-service containers and articles in a manner and place to prevent contamination
    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to keep sanitary facility clean and in good repair
  8. Required

    4 infractions

    • Potentially hazardous food is maintained at 60°C (140°F) or higher
      • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • Toxic or poisonous substances are stored and handled properly
      • Fail to use toxic / poisonous substances in a manner and under such conditions to prevent a health hazard
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to keep sanitary facility clean and in good repair
  9. Follow-up

    0 infractions

  10. Required

    4 infractions

    • Constant supply of potable hot and cold running water under pressure provided
      • Fail to provide hot and cold running water under pressure in food preparation area
      • Fail to provide hot and cold running water under pressure in utensil cleaning area
    • Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
      • Fail to ensure that clean wash water is maintained between 60°C (140°F) and 71°C (160°F)
      • Fail to ensure that clean chlorine solution is at least 100 parts per million at 24°C (75°F) or greater for at least 45 seconds
    • Sanitary facilities are maintained, properly equipped and in good repair
      • Fail to keep sanitary facility clean and in good repair
      • Fail to equip sanitary facility with a constant supply of hot and cold running water
    • Food premises is maintained free from conditions that may be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
  11. Required

    4 infractions

    • Potentially hazardous food is maintained at 60°C (140°F) or higher
      • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
    • Food handlers who come into contact with food / utensils are doing so in a sanitary manner
      • Fail to ensure food handler refrains from conduct causing contamination of food and food areas
    • Operator provided notice of intention to commence to operate a food premises including name, contact information and location of premises