Skip to content
Loading map…

FRESH BURRITO

#6-247 King St N, Waterloo ON N2J 2Y8 · Facility

8 inspections

  1. Compliance Inspection

    1 infraction

    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
  2. Complaint Inspection

    0 infractions

  3. Compliance Inspection

    2 infractions

    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
    • Food handlers who come into contact with food/utensils do so in a sanitary manner
      • Ensure food handlers wash hands as often as necessary
  4. Compliance Inspection

    1 infraction

    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
      • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
  5. Re-inspection

    0 infractions

  6. Compliance Inspection

    6 infractions

    • Food protected from contamination or adulteration
      • Protect food from contamination and adulteration
      • Cover all food in storage
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food is held at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • 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
    • Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code)
      • Sanitary facilities altered in floor space, toilets or washbasins without approval from a public health inspector
      • Fail to maintain design, construction and installation requirements in Building Code
    • Single service containers and articles kept free from contamination
      • Maintain single service containers and articles free from contamination
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
  7. Re-inspection

    0 infractions

  8. Compliance Inspection

    5 infractions

    • Food protected from contamination or adulteration
      • Store food off the floor to prevent contamination
    • Food is held at 4°C (40°F) or less
    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees
      • Ensure hand washing basin is unobstructed and accessible for hand washing
    • 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
    • Food handlers who come into contact with food/utensils do so in a sanitary manner
      • Ensure food handlers wash hands as often as necessary