DANFOUR CASSE-CROUTE - 2024-10-30 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating Ensure there is at least one certified food handler on site during every hour in which the premise is operating	No	No
Manual dishwashing: Wash, rinse, sanitize technique 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	No	Yes
Handwashing stations are provided, adequately supplied and used only for the handwashing of employees Ensure hand wash basin is only used for handwashing	No	Yes
Mechanical ventilation operable where required Maintain ventilation system in a manner that it eliminates excessive heat, odours, fumes, vapours, and smoke	No	No