QUICKIE #21008 - 2024-01-10 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Sanitary maintenance of and provision of required supplies in staff/public washroom facilities Equip facility with liquid soap in a dispenser	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
Food is held at 4°C (40°F) or less or 60°C (140°F) or higher Keep potentially hazardous foods at an internal food temperature of 60°C (140°F) or higher	No	Yes
Food protected from potential contamination and adulteration Do not store food directly on the floor	No	No