Best Western Bridgewater Hotel & Convention Centre
527 HIGHWAY 10, COOKVILLE · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
1 infraction
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Please ensure that peroxide surface sanitizer is no longer used in kitchen. Please ensure that Chlorine surface sanitizer is mixed to a concentration of 100 to 200 ppm.
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Inspection
0 infractions
- Inspection
6 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;
- 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. Bar area should have a designated hand washing sink
- 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.
- Provide proof of completion of food hygiene training.
- 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.
- You must acquire a sanitizer for sanitizing the food contact surfaces in kitchen and bar area. The detergent that you are using currently (Keystone Pot & Pan detergent) does not have sanitizing properties in itself.
- 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.
- In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; and calibrate all thermometers routinely and maintain calibration logs.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- Foods must be covered when stored in walk-in cooler.
- 49(1)(b) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
(b) provides an environment that is dry and in which moisture and humidity are controlled.
- You must not keep food items at or in close proximity to the handwashing sink. You must store food items in a designated area.
- 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;