Ammy's Takeout
30 REEVES, GRAND LAKE ROAD · Food Establishment
10 inspections
- Inspection
1 infraction
- 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
- Ensure that additional waste receptacles are added. Waste receptacles must meet local Fire Code.
- 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
- Inspection
2 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.
- Excessive garbage noted on site was attracting pests, to the exterior of the mobile food establishment, during the time of inspection. Operator must ensure that garbage noted on site is removed from the premises.
- 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
- Ensure that additional waste receptacles are added. Waste receptacles must meet local Fire Code.
- 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.
- Inspection
0 infractions
- Inspection
1 infraction
- 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 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. The following non-food contact surfaces must be cleaned and sanitized: The upper walls, shelving above the sinks, wall behind the grill/cooking area, and the side of the ventilation hood. Areas noted are to be cleaned to remove grease and debris.
- 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;
- Inspection
1 infraction
- 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 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. The following non-food contact surfaces must be cleaned and sanitized: The upper walls, shelving above the sinks, wall behind the grill/cooking area, and the side of the ventilation hood. Areas noted are to be cleaned to remove grease and debris.
- 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;
- Inspection
0 infractions
- Inspection
2 infractions
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise. You shall not operate a food establishment until there is sufficient quantity of hot and cold potable water under adequate pressure. Potable water tanked filled at time of inspection. Inspected upon opening. (Corrected During 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;
- In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Ventilation filters above the grill area must be cleaned to remove grease/debris. The wall below the ventilation filters and behind the grill area must be cleaned and sanitized to remove grease/debris.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Inspection
1 infraction
- 27(a) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(a) the person is clean and sanitary and shows good personal hygiene;
- In accordance with Section 5.7 of the NS Food Retail and Food Services Code, you must: ensure Food Handlers thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled. Operator is to ensure that employees use gloves properly. Gloves are not a substitution for handwashing. Food handling staff must remove gloves that come into contact with a contamination source and then wash hands prior to resuming a food handling activity. (A new pair of gloves can be equipped after proper handwashing) (Corrected During Inspection)
- 27(a) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(a) the person is clean and sanitary and shows good personal hygiene;
- Inspection
3 infractions
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise. The hot water tap must be repaired or replaced so that the handwashing sink is supplied with hot water at adequate pressure.
- 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;
- In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. Handwashing stations must not be used for any other purpose other than hand washing. (Corrected During 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;
- In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Non-food contact surfaces must be cleaned to remove grease and food debris. Surfaces must be sanitized after cleaning is completed. The following non-food contact surfaces must be cleaned and sanitized in accordance with the above noted instructions; wall behind the cooking/grilling and deep frying area. The wall behind and surrounding equipment of the triple compartment sink. All walls and the side of the oven, front/top of the stand up refrigerator, and the liquid soap dispenser, must be cleaned so that there is no grease residue left on the surface.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Inspection
0 infractions