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ALYSSA FOODS

155 HIGHWAY 3, LOWER EAST PUBNICO · Food Establishment

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 42(2) Upon request of an inspector, the operator must provide the results of sampling and testing procedures from an accredited laboratory.
      • Provide results of sampling and testing from an accredited laboratory demonstrating that your preserved products (jams, pickled products, salsa etc.) are considered safe to be stored at room temperature.
  4. Inspection

    5 infractions

    • 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.
      • Obtain chlorine test strips to verify that staff mix sanitizer at the correct foodsafe level when using bleach, at 100-200ppm.
    • 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.
      • 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 In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius. Improperly stored potentially hazardous foods moved to the fridge during the inspection.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; Obtain fridge thermometers for your cold storage units to verify their safe operation daily.
    • 42(2) Upon request of an inspector, the operator must provide the results of sampling and testing procedures from an accredited laboratory.
      • Provide results of sampling and testing from an accredited laboratory demonstrating that your preserved products (jams, pickled products, salsa etc.) are considered safe to be stored at room temperature.
    • 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.
      • In accordance with Section 88 of the Health Protection Act, you must comply with all terms and conditions of the Food Establishment permit, including (but not limited to) the following: Unless otherwise specified in this permit, the Permit Holder(s) shall conduct the Food Establishment in accordance with the following provisions: The Health Protection Act and Food Safety Regulations, as amended from time to time and Any standard, code or guideline adopted by the Department, as amended from time to time, which includes but is not limited to the following: Nova Scotia Food Retail and Food Services Code In accordance with Sections 19(4) and 20 of the Food Safety Regulations, either remove public seating so that you no longer meet the definition of a restaurant, or else provide proof of accessibility and install an accessible public washroom.
  5. Inspection

    1 infraction

    • 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.
      • Ensure that dishes are manually sanitized at 100-200ppm when using chlorine solution, in accordance with Section 4.2.8 of the NS Food Retail and Food Services Code.