W LEITCH ORGANICS - 2024-06-22 | EOHU

Facility Information

Result	Compliance
Food contact surfaces washed/rinsed/sanitized after each use Ensure appropriate concentration of sanitizing agent is used to sanitize food contact surfaces Provide a test kit to determine the concentration of the sanitizing agent Wash, rinse, sanitize equipment/utensils after each use or as often as necessary	Corrected During Inspection
Manual dishwashing: Wash, rinse, sanitize technique Provide a test kit to determine the concentration of the sanitizing agent Sanitize utensils in a clean chlorine solution of not less than 100 parts per million not lower than 24°C (76°F) for at least 45 seconds Sanitize utensils in a sanitizing agent approved by Health Canada, the Canadian Food Inspection Agency or the medical officer of health in accordance to the manufacture’s instructions	Corrected During Inspection
Handwashing stations are provided, adequately supplied and used only for the handwashing of employees Provide paper towels in a dispenser at hand washing station in food preparation area	Corrected During Inspection
Proper use and storage of clean utensils (including single service utensils) Store utensils in manner preventing contamination	Not Observed