BIG REDS PIZZA
222 CENTRAL, CHESTER · Food Establishment
6 inspections
- Inspection
1 infraction
- 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;
- Equipment and utensils must be stored in clean areas to protect food from contamination. Obtain a knife rack or knife block to store knives (currently being stored in gap between cooler and counter).
- 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;
- Inspection
0 infractions
- Inspection
2 infractions
- 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;
- In accordance with Section 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers only. Facility was using paper towel to absorb liquid from the cut vegetables. This product is meant for single-use drying and not for food storage. Drain plates are required in the containers to replace the paper towel.
- 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.
- In accordance with Section 4.1.8 of the NS Food Retail and Food Services Code, you must ensure a maintenance schedule is present for the exhaust hood ventilation system. Have vent above oven cleaned. The following equipment must be cleaned and sanitized to protect food from contamination: - Dough cooler, under-counter cooler, ceiling above oven. - Knives must be stored in an area that can be easily cleaned (not in crevice between table and refrigerator).
- 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;
- Inspection
0 infractions
- Inspection
7 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;
- Low temperature chlorine dishwasher had no sanitizer solution at the time of inspection. The sanitizer solution was changed and the dishwasher was still not sanitizing according to the manufacture's specifications (min of 50ppm chlorine). Double sink available for manual dishwashing. The dishwasher can not be used until a re-inspection conducted by a Public Health Inspector is complete. Call the Bridgewater Office at (902) 543-4685 once the work on the dishwasher has been completed.
- 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 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code. A written sanitation plan is required for this facility and must be reviewed by all staff. It must include the above information.
- 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;
- During the inspection facility had no food grade sanitizer available (chlorine, Quat, Iodine). Sanitizer must be used after a surface is cleaned to ensure that bacteria, virus. Vinegar is not a suitable sanitizer. and fungi are reduced to safe amounts. Inspector Simms sent a staff member to the store to by unscented bleach. Inspector Simms went over the mixing requirements for double sink used for dishwashing and the sanitizer spray bottle, both are required to be 100ppm chlorine.
- 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). Chlorine sanitizer (bleach) at 100ppm now available to sanitize the deli slicer.
- 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 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Cleaning needed in the following areas but not limited to: under, behind, and above the dishwasher and under the cooking equipment.
- 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.
- Ensure temperature logs are maintained and kept on-site for review.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- A food safety permit renewal form for an eating establishment must be submitted on or before the expiry date of the of the permit. Ensure the food safety permit is renewed. Permit has been expired as of May 2024. It is an offence to operate without a valid permit for each day the facility is in violation. Renewal notice left on-site
- 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
0 infractions