#19 Queen St E, Cambridge ON · GLENVIEW
29 avril 2026
RéussiAucune infraction trouvée
SAZON MEXI/CAN se trouve dans le quartier GLENVIEW. GLENVIEW, Cambridge compte 29 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 26 mai 2026, 11 (38%) d'entre eux ont réussi leur dernière inspection, avec 15 (52%) en réussi conditionnel et 1 (3%) fermé.
Ce restaurant a été inspecté 4 fois depuis le 13 mars 2025, avec 2 réussites, 2 résultats conditionnels et 1 fermeture au dossier.
Food protected from contamination or adulteration / Protect food from contamination and adulteration
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 / Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
Ce dossier provient de l'unité locale de santé publique pour Cambridge. 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.
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
Food handlers who come into contact with food/utensils do so in a sanitary manner / Ensure food handlers wash hands as often as necessary
Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds / Ensure wash water is between 60°C and 71°C / Provide sufficient detergent or chemicals for washing or sanitizing / Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification / Ensure domestic NSF/ANSI dishwasher meets the Standard 184 certification
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure ceilings are kept clean and in good repair
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized / Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange equipment to permit a clean and sanitary condition / Maintain and arrange appliances to permit a clean and sanitary condition / Remove all materials not associated with the daily operation of the premises (s.7)
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Maintain records of pest control measures taken / Retain pest control records for one year / Contact licensed pest control operator for insect / rodent / pest treatment and control / Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)