BLUENOSE ACADEMY
18 TANNERY, LUNENBURG · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination
- In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure stored items are protected from contamination by not storing scoops in the dry storage bins.
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination
- Inspection
0 infractions
- Inspection
2 infractions
- 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;
- Please ensure that a Chlorine surface sanitizer (1/2 teaspoon to 1L of water) is mixed to sanitize all food contact surfaces.
- 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;
- Please ensure that the high temperature commercial dishwasher is repaired so that it reaches 180 *C on the rinse cycle. The 3 three sinks can be used to wash, rinse and sanitize dishes until the commercial dishwasher is fixed.
- 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;
- Inspection
0 infractions