COUNTRY SIDES CREATIONS - 2025-09-05 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Food contact surfaces washed/rinsed/sanitized after each use Provide a test kit to determine the concentration of the sanitizing agent	No	Yes
Sanitary maintenance of and provision of required supplies in staff/public washroom facilities Equip facility with paper towels in dispenser/hot air dryer/continuous cloth roller	No	No
Toxic/poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food Use all toxic/substances in a manner to prevent contamination of food/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
Thermometers used to verify food preparation and storage temperatures Provide probe thermometer to measure internal temperature of potentially hazardous foods	No	No
Handwashing stations are provided, adequately supplied and used only for the handwashing of employees Provide an adequate number of handwashing stations conveniently accessible to food handlers in food preparation area Provide hot and cold running water for hand washing in food preparation area Provide paper towels in a dispenser at hand washing station in food preparation area	No	No