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7:40 RESTAURANT

1438 HAMMONDS PLAINS, HAMMONDS PLAINS · Food Establishment

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 infractions

    • 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;
      • Handwash facilities must be located to allow convenient use by food handlers in the food preparation area and be always accessible for the use of workers. Handwashing sink blocked with cutting board at time of inspection. Hand drying devices such as paper towel dispensers and/or hot air dryers required. No paper towel in dispenser, batteries dead in automatic dispenser at time of inspection.
    • 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;
      • Cleaning required through out kitchen. Inside and outside of fridges, shelving units, prep tables. Dishwashing area and dry good storage area.
  3. Inspection

    0 infractions

  4. Inspection

    3 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.
    • 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.
      • The sanitizer in use at the 3-compartment sink measured 0 ppm concentration during the time of inspection. Ensure that the quat sanitizer solution dispenses from the dispenser measures 200 ppm on test strips. Use chlorine sanitizer until the dispenser is fixed.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Store the ice scoop in a dedicated holder to protect from contamination.