BARBURRITO - 2024-05-21

Facility Information

Site Address: 1315 Second Street East
Cornwall, Ontario, K6H 7C4

Community: Cornwall

Facility Type: Restaurant

Inspection Detail

Date: 2024-05-21

Inspection Type: pre-opening

Inspection Results

Result	Compliance
Food contact surfaces washed/rinsed/sanitized after each use Approved sanitizing agent is used to sanitize food contact surfaces Ensure appropriate concentration of sanitizing agent is used to sanitize food contact surfaces Ensure instructions for cleaning food processing equipment are posted in accessible place Provide a test kit to determine the concentration of the sanitizing agent Wash, rinse, sanitize equipment/utensils after each use or as often as necessary	Not Observed
Food is held at 4°C (40°F) or less or 60°C (140°F) or higher Keep potentially hazardous foods at an internal food temperature of 60°C (140°F) or higher Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or less Potentially hazardous food must not reach an internal temperature above 4°C (40°F) or below 60°C (140°F) for more than two hours Provide hot-holding unit that is sufficiently size to maintain hazardous food at 60°C (140°F) or higher Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less	Not Observed
Manual dishwashing: Wash, rinse, sanitize technique Provide a mechanical dishwasher constructed, designed and maintained to provide a sanitizing rinse using a clean iodine solution of not less than 25 parts per million. / Fournir un lave-vaisselle mécanique construit, conçu et maintenu pour fournir un rinçage de désinfection à l’aide d’une solution d’iode propre d’au moins 25 parties par million. Provide a test kit to determine the concentration of the sanitizing agent Sanitize utensils in a clean chlorine solution of not less than 100 parts per million not lower than 24°C (76°F) for at least 45 seconds Sanitize utensils in a clean iodine solution of not less then 25 parts per million at temperature not lower than 24°C (76°F) at least 45 seconds Sanitize utensils in a clean quaternary ammonium compound solution of not less than 200 parts per million at temperature not lower than 24°C (76°F) for at least 45 seconds Sanitize utensils in a sanitizing agent approved by Health Canada, the Canadian Food Inspection Agency or the medical officer of health in accordance to the manufacture’s instructions	Corrected During Inspection
Thermometers used to verify food preparation and storage temperatures Provide hot-holding units with accurate indicating thermometers that may be easily read Provide probe thermometer to measure internal temperature of potentially hazardous foods Provide refrigeration units with accurate indicating thermometers that may be easily read	Not Observed
Handwashing stations are provided, adequately supplied and used only for the handwashing of employees Ensure hand wash basin is only used for handwashing Provide paper towels in a dispenser at hand washing station in food preparation area	Corrected During Inspection
Proper use and storage of clean utensils (including single service utensils) Store utensils in manner preventing contamination	Not Observed
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition Construct and arrange room in a manner permitting thorough cleaning Ensure all surfaces are clean and maintained in good repair Ensure all surfaces are readily cleanable and non-absorbent	Not Observed
Adequate protection against the entry of insects, birds, rodents, and other pests Keep premise free of conditions that lead to the harbouring/breeding of pests Protect the food premise against the entry of pests Provide tightly sealed entrance and/ or screened entrances to prevent entry of pests	Not Observed
Mechanical ventilation operable where required Maintain ventilation system in a manner that it eliminates excessive heat, odours, fumes, vapours, and smoke	Not Observed
Frequency of garbage and liquid wastes removal adequate to maintain the premises in a sanitary condition Clean and sanitize garbage receptable as necessary Collect and remove garbage as necessary to maintain sanitary conditions Collect and remove liquid wastes as necessary to maintain sanitary conditions Ensure wastes are disposed of in an approved manner	Not Observed
Results of inspections posted Every operator of a food premise shall ensure that the results of any inspections conducted by a public health inspector are posted in accordance with the inspector’s request	not applicable

Actions Taken

Inspection Report Provided
Satisfactory - Follow-up action required
Verbal Consultation

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