Le Gabriel Restaurant and Lounge
15424 CABOT, CHÉTICAMP · Food Establishment
1 inspection
- Contrôle
1 infraction
- 33(1) L'exploitant doit s'assurer que la température de l'aliment est contrôlée de façon à ne pas se détériorer ou à ne pas devenir non comestible ou dangereux.
- In accordance with Section 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately. (Corrected During Inspection). Potentially hazardous food products noted to be thawing at room temperature (noted at 3C) were relocated to the walk-in refrigeration unit below 4C. Ensure that approved thawing methods are utilized: Thaw potentially hazardous food products, that are sealed, using the cold water method (continuous cold potable water or change the cold water every 30 minutes until thawed, once thawed relocate product to refrigeration unit at or below 4C. or Thaw on the bottom shelf of a refrigeration unit in container.
- 33(1) L'exploitant doit s'assurer que la température de l'aliment est contrôlée de façon à ne pas se détériorer ou à ne pas devenir non comestible ou dangereux.