#E4-123 Pioneer Dr, Kitchener ON · Doon Pioneer Park Community Association
23 septembre 2025
Réussi conditionnelLe restaurant doit avoir l'équipement approprié pour laver et désinfecter la vaisselle, soit à la main en utilisant un évier à 3 compartiments, soit par machine.
Les aliments doivent être correctement couverts et entreposés pour éviter la contamination, les aliments crus étant conservés séparément et en dessous des aliments prêts à consommer.
Le restaurant doit utiliser un kit de test pour vérifier que le désinfectant a la bonne concentration pour nettoyer et désinfecter les surfaces.
La salle de bain manquait de fournitures requises ou n'était pas correctement approvisionnée, notamment le papier toilette, le distributeur de savon, les essuie-mains ou le sèche-mains, et/ou ne disposait pas d'eau courante chaude et froide adéquate ou d'une poubelle appropriée.
Separate hand washing basin provided for food handlers / Provide hand washing basin in a convenient location in the food preparation area / Provide hand washing basin in food preparation area / Provide adequate number of hand washing stations
La station de lavage des mains dans la zone de préparation des aliments doit avoir de l'eau chaude et froide courante sous pression, ainsi que du savon et des serviettes en papier dans des distributeurs.
Le restaurant doit empêcher les parasites d'entrer et de vivre dans le bâtiment en scellant les entrées, en installant des écrans et en utilisant un service de lutte antiparasitaire agréé.
Le restaurant doit maintenir les chiffons et les serviettes de nettoyage propres et en bon état, les utiliser uniquement à des fins de nettoyage, et changer la solution désinfectante pour les chiffons d'essuyage au moins toutes les 2 heures ou plus souvent si nécessaire. Les chiffons d'essuyage doivent être conservés dans une solution désinfectante lorsqu'ils ne sont pas utilisés.
Ce restaurant a été inspecté 6 fois depuis le 8 août 2024, avec 1 réussite, 5 résultats conditionnels et 1 fermeture au dossier.
Either mechanical or manual dishwashing is provided / Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required / Provide a 3-compartment sink of sufficient size
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage / Store raw foods separate and below cooked / ready-to-eat foods
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
BARBURRITO se trouve dans le quartier Doon Pioneer Park Community Association. Doon Pioneer Park Community Association, Kitchener compte 76 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 11 mai 2026, 27 (36%) d'entre eux ont réussi leur dernière inspection, avec 44 (58%) en réussi conditionnel et 1 (1%) fermé.
Ce dossier provient de l'unité locale de santé publique pour Kitchener. 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.
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair / Equip sanitary facility with a constant supply of hot and cold running water / Equip sanitary facility with a supply of toilet paper / Equip sanitary facility with a durable, easy to clean garbage can / Equip sanitary facility with liquid soap in a dispenser / Equip sanitary facility with single service towels or air dryer
Separate hand washing basin provided for food handlers / Provide hand washing basin in a convenient location in the food preparation area / Provide hand washing basin in food preparation area / Provide adequate number of hand washing stations
Hand washing basin with supplies of soap and paper towels in dispensers / Provide hot and cold running water for hand washing in food preparation area / Provide paper towels in a dispenser at hand basin in food preparation area / Provide soap in a dispenser at hand basin in the food preparation area / Provide hot and cold running water under pressure / Maintain hand washing stations with adequate supplies
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Contact licensed pest control operator for insect / rodent / pest treatment and control / Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests
Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / 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
Food protected from contamination or adulteration / Ensure racks, shelves or pallets are clean and designed to protect against contamination
Manual dishwashing: Wash, rinse, sanitize technique / Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
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
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
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
Food premise is protected against the entry and harbouring of pests / Contact licensed pest control operator for insect / rodent / pest treatment and control
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction / Ensure equipment, utensils and or multi-service articles in good repair / Ensure food contact equipment and utensils are free from cracks, crevices and open seams
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
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
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction
Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / 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
Manual dishwashing: Wash, rinse, sanitize technique / Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
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
Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained