THE SHACK - 2023-07-12 | 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	No
Food contact surfaces washed/rinsed/sanitized after each use Ensure appropriate concentration of sanitizing agent is used to sanitize food contact surfaces	No	Yes
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 Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit it is able to maintain hazardous food at 4°C (40°F) or less	No	No
Thermometers used to verify food preparation and storage temperatures Provide refrigeration units with accurate indicating thermometers that may be easily read	No	Yes
Handwashing stations are provided, adequately supplied and used only for the handwashing of employees Provide hot and cold running water for hand washing in food preparation area	No	No