ANGELINA'S PIZZERIA
1187 PLAINS, DEBERT · Food Establishment
5 inspections
- Inspection
5 infractions
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- Complete accredited food handler course.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
- 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;
- A food grade sanitizer must always be made and available at all times.
- 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;
- 1.Walk-in cooler shelves must be cleaned thoroughly (scraped) and sanitized or replaced 2. Floors and ceiling of walk-in cooler to be cleaned and sanitized 3. Grease build up around the deep fryers must be scrapped, cleaned, degreased and sanitized.
- 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 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code. 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. 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).
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- Inspection
4 infractions
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- Complete accredited food handler course.
- 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;
- 1.Walk-in cooler shelves must be cleaned thoroughly (scraped) and sanitized or replaced 2. Floors and ceiling of walk-in cooler to be cleaned and sanitized 3. Grease build up around the deep fryers must be scrapped, cleaned, degreased and sanitized.
- 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;
- Test water for bacteria and send results to the Public Health Inspector
- 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;
- A food grade sanitizer must always be made and available at all times.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- Inspection
4 infractions
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- Complete accredited food handler course.
- 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;
- Test water for bacteria and send results to the Public Health Inspector
- 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;
- A food grade sanitizer must always be made and available at all times.
- 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;
- 1.Walk-in cooler shelves must be cleaned thoroughly (scraped) and sanitized or replaced 2. Floors and ceiling of walk-in cooler to be cleaned and sanitized 3. Grease build up around the deep fryers must be scrapped, cleaned, degreased and sanitized.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- Inspection
1 infraction
- 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
- Renew Eating Establishment Permit Immediately.
- 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
- Inspection
6 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;
- Test water for bacteria and send results to the Public Health Inspector
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Secure ceiling light in wet area or replace to prevent hazard.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- Complete accredited food handler course.
- 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;
- 1.Walk-in cooler shelves must be cleaned thoroughly (scraped) and sanitized or replaced 2. Floors and ceiling of walk-in cooler to be cleaned and sanitized 3. Grease build up around the deep fryers must be scrapped, cleaned, degreased and sanitized.
- 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;
- A food grade sanitizer must always be made and available at all times.
- 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
- The applicant must renew Eating Establishment permit immediately.
- 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;