Boatskeg Distilling Co.
23 DU PONT DU MARAIS, LOWER WEST PUBNICO · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
1 infraction
- 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. This written sanitation program must include procedures to ensure dishes are sanitized after washing manually in accordance with Section 4.2.8 of the NS Food Retail and Food Services Code. Submit a written procedure for manually sanitizing dishes which specifies: -Foodsafe chemical sanitizer used. -Concentration of foodsafe sanitizer used. -Volume of foodsafe sanitizer used in the sanitizing sink compartment to achieve the desired concentration. (Ex if your procedures specify to fill up the sanitizing sink compartment half-way with hot water, how many L of water is that and therefore how much sanitizer should you add to achieve the food-safe concentration). Obtain chemical test strips to verify the foodsafe concentration of your chemical sanitizer.
- 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.
- Inspection
0 infractions
- Inspection
4 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;
- Service or troubleshoot your heat sanitizing dishwasher so that it operates according to manufacturer specifications, displaying 180F during the sanitizing rinse.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Demonstrate your water is potable by providing a report for a recent water sample (within the past 3 months) showing absence of Total Coliforms and E.coli.
- 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.
- Do not use the ice machine for storage of packaged items.
- 39(1) Except as provided in subsection (2), (3) and (4) an operator must not permit any live animal to be in a food establishment.
- Do not allow dogs inside your 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;