ATLANTIC HEIGHTS
19 CREST, LOCKEPORT · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Submit a completed renewal application with the applicable fee.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Inspection
2 infractions
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Replace or repair the self-closing mechanism on the kitchen washroom door so that it shuts fully on its own.
- 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.
- In accordance with Section 4.2 of the NS Food Retail and Food Services Code, you must regularly sanitize food contact surfaces using foodsafe sanitizer, such as bleach at 100-200ppm. Ensure that surfaces and dishes are sanitized after washing. Sanitizer must be prepared and ready to use at all times during operation of your facility.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Inspection
0 infractions
- Inspection
3 infractions
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Clean and sanitize the basement freezer gaskets, and ensure that they are cleaned at a frequency to prevent the growth of mold.
- 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 only food-safe sanitizers are used to sanitize food-contact surfaces such as counters in the kitchen. You may use chlorine in a spray bottle prepared daily at 200ppm: mix 1 tsp regular strength unscented household bleach per 1 L of water.
- 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.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;