BIG BIRDS NEST DAYCARE
17 LYMAN, TRURO · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
2 infractions
- 47(3) An operator must ensure that containers, materials, and procedures used for food packaging and labelling do all of the following:
(a) prevent contamination of the food;
(b) provide an environment that adequately controls contamination;
(c) protect the food from damage likely to make the food inedible.
- Dishware is worn to the extent that proper cleaning and sanitizing is compromised. Damaged dishware must be replaced.
- 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.
- Food products with packaging that has been damaged to an extent that may pose a risk of contamination to the contents must be discarded.
- 47(3) An operator must ensure that containers, materials, and procedures used for food packaging and labelling do all of the following:
(a) prevent contamination of the food;
(b) provide an environment that adequately controls contamination;
(c) protect the food from damage likely to make the food inedible.
- Inspection
2 infractions
- 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.
- Ensure raw meat is stored below ready to eat foods to prevent contamination.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- Temperature logs must be kept daily of fridge temperature and dishwasher rinse temperature.
- 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.