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Bedford Superstore #378

1650 BEDFORD, BEDFORD · Food Establishment

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    5 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 hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise. No hot water available at the handwash station located behind the walk-in freezer in the deli section. Repair hot water for hand wash station.
    • 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;
      • In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. The hand wash stations must always be equipped with single use paper towel and liquid hand soap.
    • 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;
      • Cleaning required in the hot meal replacement kitchen area. All areas of the HMR must be cleaned and sanitized.
    • 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;
      • In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: Ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers). Deli meat slicer has food debris buildup on the back of the blade. Post cleaning instructions for all staff.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Clean and sanitize all areas affected by mice. Mice droppings observed along the walls in the deli meat section.
  3. Inspection

    7 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 hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise. No hot water available at the handwash station located behind the walk-in freezer in the deli section. Repair hot water for hand wash station.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Cooked lobster stored with raw product; proper separation is required.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Paper towel dispenser requires cleaning due to raw meat juices present on the surface.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Cardboard used under meat in the meat department. Replace with a proper cutting board, as cardboard can harbor bacteria and lead to contamination.
    • 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;
      • Cleaning required in the hot meal replacement kitchen area. Debris buildup noted in the fridge units, and significant mold buildup observed in the blast freezer, which is currently not in use
    • 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;
      • In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers). Deli meat slicer has food debris buildup on the back of the blade. Post cleaning instructions for all staff.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Clean and sanitize all areas affected by mice. Mice droppings observed along the walls in the deli meat section.
  4. Inspection

    3 infractions

    • 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;
      • Paper towel dispenser at the hand wash sink in HMR and Bakery Departments observed empty. Ensure dispenser key is available to allow staff to refill paper towel dispenser promptly. Paper towel must be stored in a dispenser to facilitate proper hand washing practices. Install paper towel dispenser and soap dispenser at the hand wash sink in the Seafood Department.
    • 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.
      • Obtain food safety scissors for cutting food in the HMR Department.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Rodent droppings observed in the cabinet below the Merrychef prep table in HMR, on the floor behind the shelving by the three-compartment sink in HMR, at floor/wall junctions behind prep tables/under rack shelving in the Deli, on the floor and on the bottom bread variety retail shelf in the Bakery, and on the floor under the three-compartment sink in the Bakery. Clean and sanitize all areas affected by rodent droppings.
  5. Inspection

    9 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Damaged floor tiles allowing pooling of water observed in front of the ice machine in Fresh-to-Go. Repair or replace floor tiles to facilitate proper cleaning and prevent pooling of water.
    • 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;
      • Paper towel dispenser at the hand wash sink in HMR and Bakery Departments observed empty. Ensure dispenser key is available to allow staff to refill paper towel dispenser promptly. Paper towel must be stored in a dispenser to facilitate proper hand washing practices. Install paper towel dispenser and soap dispenser at the hand wash sink in the Seafood Department.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Ice build-up observed on the floor/shells in the Grocery/HMR/Bakery walk-in freezers. Remove ice build-up.
    • 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.
      • Excessive gashes/staining observed on the red meat/pork cutting boards in the Meat Department. Resurface or replace worn cutting boards.
    • 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.
      • Obtain food safety scissors for cutting food in the HMR Department.
    • 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;
      • Dust build-up observed on the fan guards in the Produce Department walk-in cooler. Clean fan guards.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Rodent droppings observed in the cabinet below the Merrychef prep table in HMR, on the floor behind the shelving by the three-compartment sink in HMR, at floor/wall junctions behind prep tables/under rack shelving in the Deli, on the floor and on the bottom bread variety retail shelf in the Bakery, and on the floor under the three-compartment sink in the Bakery. Clean and sanitize all areas affected by rodent droppings.
    • 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.
      • Equip bakery self-serve station on the retail sales floor with tongs/tong holders for each food display bin.
    • 47(2)(b) An operator must (b) ensure that refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours is clearly marked at the time it is prepared to indicate the date by which the food must be consumed.
      • Several opened packages of deli meats in the Deli Department display cooler observed with no date labels. Refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours must be clearly marked at the time it is prepared/opened to indicate the date by which the food must be consumed.