TACOLAND MEXICAN RESTAURANT
421 LAHAVE, BRIDGEWATER · Food Establishment
4 inspections
- Inspection
1 infraction
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Please repair your commercial dishwasher on or before May 1, 2026.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Inspection
0 infractions
- Inspection
3 infractions
- 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
- Please repair the door of the staff bathroom so that it can be closed and locked while in use by staff.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Please remove rodent droppings from the staff bathroom, sanitize the area right away and install mouse traps.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Please ensure that paper towel is placed in a dispenser in the staff bathroom right away.
- 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
- Inspection
5 infractions
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- The temperature of guacamole and salsa had to be reduced to 4 degrees Celsius or lower. Please ensure that all foods that require refrigeration are held at 4 degrees Celsius or colder to prevent bacterial growth. Any food that is held at 4 degrees Celsius to 60 degrees Celsius for greater than 2 hours shall be discarded.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Please ensure that all raw meat, poultry and fish is refrigerated or frozen below all other foods to prevent cross contamination if fluids leak from these raw foods.
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Please repair or replace the stove as soon as possible.
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Please ensure that the Chlorine surface sanitizer is between 100 and 200 ppm. Test strips should be used to verify that the solution is at the proper concentration.
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Please ensure that hot foods are held at 60 degrees Clesius or higher. If the food drops below 60 degrees Celsius for less than two hours it can be brought up to 74 Degrees Celsius and then reduced back to 60 for further hot holding.
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.