Skip to content
Loading map…

Amherst Superstore 312

126 SOUTH ALBION, AMHERST · Food Establishment

2 inspections

  1. Inspection

    3 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;
      • Non-food contact surfaces must be cleaned at a frequency that prevents the build up of dirt and food debris; and must be maintained so they are smooth, non-absorbent, and easily cleanable.
    • 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.
      • Thermometers in fridges must be accurate and in good repair.
    • 8(2) A permit or notification receipt must be posted in a conspicuous location in the food establishment.
      • Food Establishment Permit must be posted in view of the public.
  2. Inspection

    3 infractions

    • 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;
      • In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers).
    • 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.
      • Ensure that free samples of potentially hazardous foods stored at room temperature are discarded after two hours. Temperature abused foods discarded during 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; and calibrate all thermometers routinely and maintain calibration logs.