Skip to content
Loading map…

La Hacienda Mexican Restaurant

2491 ON-3 Simcoe ON N3Y 4J9 · Restaurant

9 inspections

  1. Required

    0 infractions

  2. Required

    1 infraction

    • Food protected from contamination or adulteration (C)
      • Protect food from contamination and adulteration
  3. Follow-up

    0 infractions

  4. Required

    4 infractions

    • Food protected from contamination or adulteration (C)
      • Store raw foods separate and below cooked and/or ready-to-eat foods
    • Potentially hazardous food is maintained at 4°C (40°F) or less (C)
      • Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
      • Ensure all potentially hazardous foods have an internal temperature of 4°C (40°F) or less
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
    • Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
      • Ensure equipment, utensils and multi-service articles and food contact surfaces are of sound and tight construction
      • Ensure equipment, utensils and multi-service articles and food contact surfaces are in good repair
  5. Required

    1 infraction

    • Maintain sanitary facilities in a clean and sanitary manner, equipped with all necessary supplies (NC)
      • Equip sanitary facility with liquid soap in a dispenser
  6. Follow-up

    0 infractions

  7. Required

    3 infractions

    • Food premises provided with hot and cold potable water (C)
      • Provide a supply of potable water adequate for the operation of the premises
      • Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured, or where utensils are cleaned
      • Provide hot and cold running water under pressure at hand washing stations in food preparation area
    • Mechanical dishwashing requirements are met, if applicable (C)
      • Ensure wash water is between 60°C (140°F) and 71°C (160°F)
      • Ensure chlorine sanitizer is no less than 100 ppm at 24°C (75°F) or greater
    • For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
      • Ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating
  8. Follow-up

    0 infractions

  9. Required

    3 infractions

    • Food protected from contamination or adulteration (C)
      • Provide protective coverings for light fixtures
    • Sanitizer test kits are available (NC)
      • Ensure a sanitizing test kit is provided for all sanitizing agents used within the food premise
      • Ensure sanitizing test kits are readily available where the sanitization takes place
    • For food service premises, there is at least one food handler or supervisor on the premises who has completed food handler training (NC)
      • Ensure that there is at least one food handler or supervisor on site who has completed food handler training during every hour in which the premises is operating