2 BOY'S SMOKEHOUSE & DELI
984 COLE HARBOUR, COLE HARBOUR · Food Establishment
3 inspections
- Inspection
1 infraction
- 31(1) Uninspected meats and meat products are not permitted in a food establishment.
- Inspection
7 infractions
- 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
- In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors in wet areas are: i. durable, easily cleanable and non-slip; ii. constructed of a impervious material that is able to withstand regular wet washing, such as tile or epoxy resin; iii. coved at the wall to floor joints, and sealed; iv. smooth so as not to allow for pooling of liquids; and v. sufficiently sloped for liquids to drain to adequately sized and constructed floor drains.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- A designated hand sink must be installed in meat processing area, equipped with a liquid hand soap and single-use paper towel.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Re-surface or replace cutting board at sandwich prep station.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Several shelving units in walk-in refrigerator are rusted with chipped paint and are no longer smooth or easily cleanable. Re-surface and paint shelving units so that that they are smooth and easily cleanable, or replace.
- 31(1) Uninspected meats and meat products are not permitted in a food establishment.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- Shipping containers where dry storage products are stored have leaks in roof. Repair leaks or find alternate storage solution.
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- Spices stored in shipping container must be stored in a manner that protects from moisture.
- 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
- Inspection
16 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Remove all cardboard and parchment paper from shelving units, as it is not smooth or easily cleanable (i.e., cardboard on shelving units in walk-in refrigerator, parchment paper under ready-to-eat meats).
- 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
- In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors in wet areas are: i. durable, easily cleanable and non-slip; ii. constructed of a impervious material that is able to withstand regular wet washing, such as tile or epoxy resin; iii. coved at the wall to floor joints, and sealed; iv. smooth so as not to allow for pooling of liquids; and v. sufficiently sloped for liquids to drain to adequately sized and constructed floor drains.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Ensure designated hand sinks are equipped with liquid hand soap and single-use paper towel at all times.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- A designated hand sink must be installed in meat processing area, equipped with a liquid hand soap and single-use paper towel.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Ensure all food, such as spices, are stored in food-grade containers.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Ensure meat processing equipment that is used continuously throughout the day (i.e., meat saw, meat slicers) are dismantled according to manufacturer instructions, and washed/sanitized a minimum of every 4 hours to prevent the growth of harmful bacteria.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Re-organization is required in walk-in refrigerator, shipping containers where dry storage is located, and in walk-in produce refrigerator in back of facility. Ensure all food items are stored a minimum of 6" off of floor.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- All cutting boards that are deteriorated, have gashes and are no longer smooth or easily cleanable must be re-surfaced or replaced.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Several shelving units in walk-in refrigerator are rusted with chipped paint and are no longer smooth or easily cleanable. Re-surface and paint shelving units so that that they are smooth and easily cleanable, or replace.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- A deep clean is required of facility.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Ensure a food-grade sanitizer is prepared and readily available at all times in each food preparation/processing area to allow for adequate sanitizing of food-contact surfaces. A food-grade sanitizer must also be used in three-compartment sink when manual dishwashing.
- 31(1) Uninspected meats and meat products are not permitted in a food establishment.
- Uninspected meats and meat products are not permitted in a food establishment.
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- In accordance with Section 3.1.2 of the Nova Scotia Food Services and Food Retail Code, you must have a Quality Assurance (Management) System in place and practiced.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- Scoop stored directly in raw ground beef in display case. Ensure scoop/utensils are stored in a manner where the handle does not come into contact with the food product.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- Shipping containers where dry storage products are stored have leaks in roof. Repair leaks.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;