RESIDENCE ST-MATHIEU - 2025-01-21 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Food contact surfaces washed/rinsed/sanitized after each use NULL	No	Yes
Operators of a food premise shall ensure that food handlers in the food premise practice good personal hygiene Operator/employee must take reasonable precautions to ensure food is not contaminated by hair	No	Yes
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse Provide clean wash water maintaining a temperature between 60°C (140°F) to 71°C (160°F)	No	No
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
Food is frozen Foods intended to be frozen must be in a frozen state until sold or prepared for use	No	Yes
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition Ensure all surfaces are clean and maintained in good repair	No	No