BISTRO EAST
274 ST GEORGE, ANNAPOLIS ROYAL · Food Establishment
10 inspections
- Inspection
2 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;
- Ensure paper towel dispenser are available at all handwash sinks and paper towel is placed inside the dispensers.
- 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
- Obtain proper bins and/or dumpster to hold garbage and recyclables between collection days.
- 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
2 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;
- Ensure paper towel dispenser are available at all handwash sinks and paper towel is placed inside the dispensers.
- 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
- Obtain proper bins and/or dumpster to hold garbage and recyclables between collection days.
- 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
0 infractions
- Inspection
2 infractions
- 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.
- In accordance with Section 88 of the Health Protection Act, you must comply with all terms and conditions of the Food Establishment permit, including (but not limited to) the following: 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.
- 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;
- Ensure permit is renewed. Renewal notice left on-site.
- 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.
- Inspection
5 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;
- In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. Tiles in kitchen and behind the bar must be replaced. If left uncorrected a critical violation will be issued and a follow-up inspection needed.
- 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;
- No paper towel in the kitchen's handwashing only station. Paper towel was replaced.
- 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(d) the person washes their hands as often as is necessary to prevent contamination of food;
- Ensure proper hygiene practices are in place. During the inspection an employee was observed touching their nose and face and not washing their hands. Ensure the staff washroom is not being used as the kitchen's handwashing station. After returning from the washroom an employee must wash their hands.
- 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. General cleaning needed in the following area but not limited to: inside the ventilation canopy.
- 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;
- Ensure permit is renewed. Renewal notice left on-site.
- 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;
- Inspection
0 infractions
- Inspection
2 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;
- In accordance with Section 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. A part of the ceiling/hole on top of the food preparation area must be fixed.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Food permit must be posted on a conspicuous location within the food premises.
- 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
- Inspection
5 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;
- In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests. Large window inside the kitchen MUST be screened.
- 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;
- All the handwashing stations must be adequately equipped with a sufficient supply of paper towels.
- 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. Fume hood must be cleaned. To accomplish this jobs must be undertaken by professional companies/staff.
- 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.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- 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
2 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;
- In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests. Backdoor to be kept close unless it is needed to be open. Windows must be screened.
- 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 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less
- 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;