BEAVERTAILS
1549 LOWER WATER, HALIFAX · Food Establishment
4 inspections
- Inspection
2 infractions
- 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;
- General cleaning is required in hard to reach areas.
- 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 3.3.9 and Section 3.3.10 of the Nova Scotia Food Services and Food Retail Code, you must reheat all foods to an internal temperature of 74 degrees Celsius.
- 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;
- Inspection
1 infraction
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Ensure paper towel dispenser remains stocked at all times.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Inspection
1 infraction
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- No dipper well available for storage of in-use ice cream scoops. Provide an acceptable method for ice cream scoop storage (e.g. wipe scoop clean with a sanitizer and store in a clean container between uses - followed by cleaning and sanitizing at least every 2 hours; obtain a small hot holding unit and hold ice cream scoop at or above 60 degrees Celsius).
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Inspection
3 infractions
- 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.
- Obtain a probe thermometer for verifying internal temperatures of potentially hazardous food.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- No dipper well available for storage of in-use ice cream scoops. Provide an acceptable method for ice cream scoop storage (e.g. wipe scoop clean with a sanitizer and store in a clean container between uses - followed by cleaning and sanitizing at least every 2 hours; obtain a small hot holding unit and hold ice cream scoop at or above 60 degrees Celsius).
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- Refrigeration/freezer temperatures must be measured at least once daily and recorded in written log. Logs must be maintained onsite for review by the Public Health Officer.
- 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.