BOURDEAU RESTAURANT - 2024-03-04 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair Ensure floors or floor coverings are kept clean and in good repair	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
Thermometers used to verify food preparation and storage temperatures Provide refrigeration units with accurate indicating thermometers that may be easily read	No	No
Handwashing stations are provided, adequately supplied and used only for the handwashing of employees Ensure hand wash basin is only used for handwashing	No	Yes
Food contact surfaces properly designed, constructed, installed and maintained Ensure equipment/utensil(s)/multi-service articles must be free from cracks, crevices and open seams	No	Yes
Food protected from potential contamination and adulteration Protect all food from contamination and adulteration	No	Yes