BARRINGTON MUNICIPAL HIGH SCHOOL CAFETERIA
536 OAK PARK, OAK PARK · Food Establishment
8 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Repair or replace the broken hot holding unit.
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Inspection
2 infractions
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Repair or replace the broken hot holding unit.
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Replace or repair the broken glass door fridge in the back food storage area so that it maintains 4C or colder.
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Inspection
1 infraction
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Repair or replace the broken hot holding unit.
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Inspection
0 infractions
- Inspection
4 infractions
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Repair or replace the broken hot holding unit.
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Replace or repair the broken glass door fridge in the back food storage area so that it maintains 4C or colder.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Repair or replace the faulty metal door fridge so that it no longer freezes and damages foods stored within, but still maintains a temperature of 4C or colder.
- 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.
- In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less. Temperature abused foods discarded from broken fridge.
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Inspection
1 infraction
- 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 potable water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise. Ensure that at least one food preparation tap is supplied with potable water, such as with the a point-of-use filter, if the treatment system for the entire school is not in place to provide potable water to the kitchen within one year. Continue to use bottled water for food preparation until potable water is supplied at the tap.
- 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
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 potable water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise. Ensure that at least one food preparation tap is supplied with potable water, such as with the a point-of-use filter, if the treatment system for the entire school is not in place to provide potable water to the kitchen within one year. Continue to use bottled water for food preparation until potable water is supplied at the tap.
- 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. Your facility is fee-exempt.
- 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;