Guac Mexi Grill
370 Algonquin Boulevard, Timmins Ontario P4N 1B6 · Food Take Out
18 inspections
- Complaint
0 infractions
- Required
2 infractions
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
- Operate food premise – fail to keep sanitary facility with toilet paper (493/17-25(3)(b)-55MIN)
- Required
0 infractions
- Required
1 infraction
- Constant supply of hot and cold potable water. [s. 7(3)]
- Some item(s) outstanding/pending.
- Constant supply of hot and cold potable water. [s. 7(3)]
- Required
1 infraction
- Constant supply of hot and cold potable water. [s. 7(3)]
- Required
3 infractions
- Constant supply of hot and cold potable water. [s. 7(3)]
- Fail to provide hot and cold running water in food preparation area (493/17-7(3)(b)-465CRX)
- No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
- Improvement recommended.
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- Sanitize utensils in quaternary ammonium compound solution of less than 200 p.p.m. (493/17-19(c)-120MOD)
- Constant supply of hot and cold potable water. [s. 7(3)]
- Reinspection
0 infractions
- Reinspection
1 infraction
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Required
1 infraction
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Improvement required.
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Required
3 infractions
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Improvement required.
- Refrigerate potentially hazardous foods at internal temperature above 4°C (493/17-30(a)-465CRX)
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Improvement required.
- Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
- Owner/operator has posted inspection results as requested/required. [s.6]
- Inspection result not posted on/at main entrance, window, and/or door within five (5) feet of main entrance (493/17-6-POL##)
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Reinspection
0 infractions
- Required
3 infractions
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
- At all times, there is at least one certified food handler present every hour of operation. [s.32]
- Complaint
1 infraction
- All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
- Complaint
3 infractions
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Fail to protect against entry of pests (493/17-13(1)-120MOD)
- Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
- Fail to provide thermometer in refrigeration equipment (493/17-30(b)-55MIN)
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Improvement required.
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Required
1 infraction
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Improvement required.
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Required
1 infraction
- A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
- Required
0 infractions
- Required
2 infractions
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
- Improvement recommended.
- All Refrigeration units that hold potentially hazardous foods are maintained at 4°C (40°F) or colder at all times, and are of sufficient size to meet the needs of the premises. [s. 27(1), 30]
- Improvement required.
- All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]