AVERYS FARM MARKETS LIMITED
610 WILLOW, TRURO · Food Establishment
6 inspections
- Inspection
1 infraction
- 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
- All food sold in establishment must be from a licensed source that is subject to inspection.
- 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
- Inspection
0 infractions
- Inspection
1 infraction
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Cutting boards must be replaced as the surface is damaged to an extent that will compromise adequate cleaning and sanitizing.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Inspection
1 infraction
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Cutting boards must be replaced as the surface is damaged to an extent that will compromise adequate cleaning and sanitizing.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Inspection
0 infractions
- Inspection
2 infractions
- 35(2)(c) A quality assurance system must do all of the following:
(c) ensure that information on a food label is complete and accurately represents the food.
- If food is processed at another establishment, the label must accurately represent this information.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- Daily temperature logs must be kept up to date and accurate.
- 35(2)(c) A quality assurance system must do all of the following:
(c) ensure that information on a food label is complete and accurately represents the food.