#B5-940 Jamieson Pkwy, Cambridge ON
Réussi conditionnel
1 infraction relevée lors de la dernière inspection.
Source : Region of Waterloo Public Health
20 août 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Les surfaces de contact avec les aliments et l'équipement n'ont pas été nettoyés et désinfectés assez souvent ou après des utilisations susceptibles de causer une contamination.
BURRITO GUYZ se trouve dans le quartier COOPER. COOPER, Cambridge compte 15 restaurants suivis sur Pass or Fail, inspectés par Region of Waterloo Public Health. En date du 20 août 2026, 7 (47%) d'entre eux ont réussi leur dernière inspection, avec 7 (47%) en réussi conditionnel et aucune fermeture.
Ce dossier provient de Region of Waterloo Public Health. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Un résultat « Réussi » signifie qu'aucune infraction significative n'a été relevée. Un « Réussi conditionnel » signifie qu'un problème a été constaté et que le restaurant a obtenu un délai pour le corriger. Un résultat « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
PRESTON HIGH SCHOOL
CENTRAL PARK
Ce restaurant a été inspecté 6 fois depuis le 12 septembre 2024, avec 1 réussite, 5 résultats conditionnels et 1 fermeture au dossier.
1 infraction
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize food contact surfaces or equipment as often as necessary
2 infractions
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
6 infractions
Food is held at 4°C (40°F) or less
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Hand washing basin with supplies of soap and paper towels in dispensers / Provide paper towels in a dispenser at hand basin in food preparation area
4 infractions
Food processed in a safe manner / Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating / Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees / Ensure hand washing basin is unobstructed and accessible for hand washing
4 infractions
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating / Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Aucune infraction
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Certified food handler present in the food service premise / Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation
Hand washing basin with supplies of soap and paper towels in dispensers / Provide paper towels in a dispenser at hand basin in food preparation area / Maintain hand washing stations with adequate supplies
Certified food handler present in the food service premise / Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation