ESSO HAWKESBURY #303559 - 2024-02-13 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Sanitary maintenance of and provision of required supplies in staff/public washroom facilities Equip facility with toilet paper	No	Yes
Manual dishwashing: Wash, rinse, sanitize technique 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
Food is held at 4°C (40°F) or less or 60°C (140°F) or higher Potentially hazardous food must not reach an internal temperature above 4°C (40°F) or below 60°C (140°F) for more than two hours	No	Yes
Food protected from potential contamination and adulteration Store raw foods separate and below cooked/ready-to-eat foods	No	Yes