MARY BROWN'S FAMOUS CHICKEN & TATERS! - 2022-07-12 | 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 Maintain sanitary facilities in accordance with the design, construction and installation requirement in Ontario Regulation 332/12 (Building Code)
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
Handwashing stations are provided, adequately supplied and used only for the handwashing of employees Ensure hand wash basin is only used for handwashing Provide an adequate number of handwashing stations conveniently accessible to food handlers in food preparation area
Food protected from potential contamination and adulteration Store food in corrosion resistant containers Store foods in containers that can be readily cleaned and sanitized
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
Mechanical ventilation operable where required Ventilation system requires thorough cleaning