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Hot Tacos and Restaurant

16 Talbot St E Leamington ON N8H 1L2 · Restaurant (Full Service)

8 inspections

  1. Required Re-Inspection

    0 infractions

  2. Required

    1 infraction

    • General housekeeping is satisfactory
      • (b) Premises is NOT maintained in a clean and sanitary condition so as to prevent contamination of food [C]
  3. Required Re-Inspection

    0 infractions

  4. Required

    1 infraction

    • All food is protected from contamination and adulteration
      • (b) Food is NOT processed in a manner that makes food safe to eat [C]
  5. Required

    0 infractions

  6. Required

    2 infractions

    • All food is protected from contamination and adulteration
      • (b) Food is NOT processed in a manner that makes food safe to eat [C]
    • Mechanical dishwashing equipment is properly constructed, designed, and maintained
      • (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
  7. Required Re-Inspection

    0 infractions

  8. Required

    9 infractions

    • General housekeeping is satisfactory
      • (b) Premises is NOT maintained in a clean and sanitary condition so as to prevent contamination of food [C]
    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [S]
    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (d) Article or equipment is NOT suitable for their intended purpose [S]
    • Accurate indicating thermometers are provided for equipment used for refrigeration or hot-holding of food
      • (a) Thermometers are NOT provided for temperature controlled equipment and easily read [N]
    • Ice is made from potable water and is stored and handled in a sanitary manner
      • (a) Ice is NOT made from potable water and stored or handled in a sanitary manner [C]
    • Potentially hazardous foods are maintained at proper internal temperatures
      • (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
    • Manual dishwashing equipment and procedures are satisfactory
      • (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
    • Mechanical dishwashing equipment is properly constructed, designed, and maintained
      • (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
    • Concentration of sanitizing agent is adequate
      • (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]