BARRINGTON PASSAGE SUBWAY
22 HIGHWAY 330, BARRINGTON PASSAGE · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
2 infractions
- 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 4.2.8 of the NS Food Retail & Food Services Code, when using quaternary ammonium compound to manually sanitize dishes, it must have a strength of not higher than 200mg/L at a temperature of not less than 45°C (113°F). If you wish to use of a method of sanitizing dishes not specified in the NS Food Retail & Food Services Code, you must provide the Department with a scientific study that proves this method meets the requirements of the Code and receive approval to use that method.
- 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 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius.
- 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.
- Inspection
1 infraction
- 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.
- Until/unless you receive approval from the NS Department of Environment and Climate change to use an alternative method of sanitizing dishes, you must use a method outlined in the NS Food Retail and Food Services Code, such as immersion for at least 2 minutes in a solution containing a quaternary ammonium compound having a strength of not higher than 200 mg/L consistent with efficacy at a temperature of not less than 45C (113F) (Section 4.2.8).
- 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.
- Inspection
0 infractions
- Inspection
1 infraction
- 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;
- Ensure that all equipment is maintained so as to minimize the risk of contaminating food. Repair or replace your automatic sanitizer dispenser so that it dispenses quaternary ammonium compound at the approved level for washing dishes, 200ppm max, and does not leak. Ensure staff dilute the dispensed sanitizer to a safe concentration by verifying the concentration using test strips.
- 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
4 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;
- Ensure that all equipment is maintained so as to minimize the risk of contaminating food. Repair or replace your automatic sanitizer dispenser so that it dispenses quaternary ammonium compound at the approved level for washing dishes, 200ppm max, and does not leak. Ensure staff dilute the dispensed sanitizer to a safe concentration by verifying the concentration using test strips.
- 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.
- In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure openings are protected against the entry of pests. Seal or install a grate or cover on the floor drain.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Ensure that a member of the personnel who has successfully completed an approved food hygiene training program is always present during facility operation, and that they can present a valid food handler certificate.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Post your food permit in a conspicuous location, so that it is visible to the public.
- 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;