MISS HAWKESBURY - 2022-02-24 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the food Food handlers must refrain from any other conduct that could result in the contamination of food or food areas Food handlers must wash hands as often as necessary to prevent contamination of food or food areas
Toxic/poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food Store all toxic/poisonous substances in a compartment separate from food, working surface or utensil
The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair Cleaning required around, under and behind kitchen equipment, counters, and baseboards
Food is held at 4°C (40°F) or less or 60°C (140°F) or higher Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or less
Food protected from potential contamination and adulteration Cover all food in storage Protect all food from contamination and adulteration
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition Ensure all surfaces are clean and maintained in good repair