GARDERIE DU CENTRE CULTUREL LES TROIS P'TITS POINTS - 2023-11-23 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Food contact surfaces washed/rinsed/sanitized after each use Ensure appropriate concentration of sanitizing agent is used to sanitize food contact surfaces Approved sanitizing agent is used to sanitize food contact surfaces Provide a test kit to determine the concentration of the sanitizing agent	No	No
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 Sanitize utensils in a clean quaternary ammonium compound solution of not less than 200 parts per million at temperature not lower than 24°C (76°F) for at least 45 seconds	No	No
Food protected from potential contamination and adulteration Protect all food from contamination and adulteration Store raw foods separate and below cooked/ready-to-eat foods	No	No