A Good Day Kitchen and Cafe
1480 FALL RIVER, FALL RIVER · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
2 infractions
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Repair the small dairy fridge so that it is able to maintain a temperature of 4 degrees Celsius or below. Discontinue use until repaired.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: Temperature logs for all fridges and freezers.
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Inspection
0 infractions
- Inspection
6 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;
- One of front counters is made of unfinished wood. Paint the counter so that it is smooth, non-porous, and easily cleanable.
- 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.
- Dishwasher not dispensing sanitizer for the rinse cycle. Dishwasher must be fixed to allow adequate sanitation of utensils. All utensils must be sanitized in two-compartment sink until the dishwasher gets fixed.
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Repair the small fridge next to front counter so that it is able to maintain a temperature of 4 degrees Celsius or below. Discontinue use of this fridge until repaired.
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Small fridge next to front counter measured 7°C. Potentially hazardous food stored in this fridge was moved to a different fridge. In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less
- 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.
- Ice scoop observed stored in ice bin in the small fridge in back prep area. Ice scoops must be stored outside the ice machine/bin in a separate clean container to prevent contamination of ice by the scoop handles.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- Temperature logs for all cooling equipment must be maintained.
- 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;
- Inspection
0 infractions
- Inspection
3 infractions
- 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.
- Mechanical dishwasher not dispensing sanitizer for the rinse cycle. Dishwasher must be fixed to allow adequate sanitation of utensils. All utensils must be sanitized in three-compartment sink until the dishwasher gets fixed. Add 1/2 tsp unscented household bleach per Litre of water to sanitize dishes.
- 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.
- One of front counters is made of unfinished wood. Paint the counter so that it is smooth, non-porous, and easily cleanable.
- 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.
- No food contact sanitizer available on-site. Unscented household bleach was bought by a staff member at the time of inspection. Prepare fresh sanitizer solution everyday in a labelled spray bottle by adding 1/2 tsp of bleach in 1 Litre of water. All food contact surfaces must be sanitized using this food grade sanitizer.
- 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.