LAMOUREUX SNACK BAR - 2026-06-09 | EOHU

Facility Information

Result	compliant	Corrected During Inspection
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 Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or less	No	Yes
Constant supply of potable hot and cold running water under pressure Provide hot and cold running water under pressure in food preparation area	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 protected from potential contamination and adulteration Store raw foods separate and below cooked/ready-to-eat foods	No	Yes