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Guac Mexi Grill

6 39 Winners Circle Drive, Arnprior ON K7S 3G9 · Restaurant

8 inspections

  1. Required

    0 infractions

  2. Follow-up

    0 infractions

  3. Required

    6 infractions

    • Food is processed in a manner that makes the food safe to eat
      • Process all food in a manner that makes food safe to eat
    • Every food premise shall be provided with hot and cold potable running water under pressure
      • Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned
    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
      • Provide hot and cold running water for hand washing in food preparation area.
      • Provide soap dispenser in close proximity to hand washing station.
      • Provide a mechanical hand dryer or a single-service towel dispenser in close proximity to handwashing station.
    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
      • Ensure surfaces of equipment and facilities are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
    • Sanitary facilities kept in good repair and equipped with necessary supplies
  4. Follow-up

    0 infractions

  5. Required

    3 infractions

    • Every food premise shall be provided with hot and cold potable running water under pressure
      • Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned
    • Multi-service articles shall be cleaned and sanitized after each use
      • Ensure multi-service articles are cleaned and sanitized after each use.
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
  6. Follow-up

    2 infractions

    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
  7. Required

    12 infractions

    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 60°C (140°F) or higher
      • Keep potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
      • Ensure hot holding equipment is of sufficient size for storing any potentially hazardous foods
    • Food is processed in a manner that makes the food safe to eat
      • Process all food in a manner that makes food safe to eat
    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
    • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable
    • At least one certified food handler or supervisor is on the premise at all times during normal operation
      • Ensure completion of food handling training by food handler or supervising staff.
      • Ensure there is a trained food handler or supervisor working during all hours of operation.
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • The floors of every room must be kept clean and in good repair.
    • Every food premise shall be provided with hot and cold potable running water under pressure
      • Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned
    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
    • Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition
      • Collect and remove liquid waste as often as necessary from the food premise in order to maintain it in a sanitary condition.
    • Multi-service articles shall be cleaned and sanitized after each use
      • Ensure multi-service articles are cleaned and sanitized after each use.
    • Manual dishwashing provides clean wash water, proper rinse, and sanitizing solution
      • Chlorine sanitizer concentration must be a minimum 100 parts per million at 24°C or greater for at least 45 seconds.
      • Ensure utensils are sanitized using an agent approved for the intended purpose.
      • Ensure utensils are sanitized using an agent for which test reagent is readily available.
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
      • Ensure surfaces of equipment and facilities are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
      • Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
      • Ensure approved sanitizer is available in order to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
      • Ensure food contact surfaces are washed and rinsed prior to sanitizing.
  8. Required

    6 infractions

    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 60°C (140°F) or higher
    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
      • Provide hot and cold running water for hand washing in food preparation area.
    • Handwashing stations used only for the washing of employee hands
      • Ensure handwashing station is used only for handwashing.
    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
      • Ensure equipment and utensils are free from cracks, crevices and open seams.
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
      • Ensure surfaces of equipment and facilities are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary conditions.