A&W #4926 - 2022-08-03 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Sanitary maintenance of and provision of required supplies in staff/public washroom facilities Clean and sanitize washroom(s) at least once per day or as often as necessary
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
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
Food protected from potential contamination and adulteration Do not store food directly on the floor
Proper use and storage of clean utensils (including single service utensils) Store utensils in manner preventing contamination
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition Ensure all surfaces are clean and maintained in good repair