BOSTON PIZZA (NEW GLASGOW)
689 WESTVILLE, NEW GLASGOW · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
2 infractions
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- In accordance with Section 2.15(c) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for the public: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; ii are equipped with a handwash station; including a liquid soap and paper towel dispenser; iii have handwashing notices prominently displayed; iv. are conveniently located and accessible to patrons during all hours of operation; v. are easily cleanable, well ventilated, and well lit; and vi. are not accessed through the food handling or food preparation areas.
- 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.
- Commercial dishwasher's bottom catch tray is overflowing with discharged wastewater. Dishwasher requires maintenance to ensure the tray is able to handle the amount of wastewater being discharge. Have dishwasher serviced. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Inspection
3 infractions
- 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.
- Fresh portioned fruits drink garnishes seating at room temp at bar counter. Portioned fruits must be stored at or below 4C (40F). Add ice to container or store in cooler. Sauce in cold hold table in kitchen measured at 7C and addressed immediately by staff to bring temp down to 4C. 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
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- In accordance with Section 2.15(c) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for the public: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; ii are equipped with a handwash station; including a liquid soap and paper towel dispenser; iii have handwashing notices prominently displayed; iv. are conveniently located and accessible to patrons during all hours of operation; v. are easily cleanable, well ventilated, and well lit; and vi. are not accessed through the food handling or food preparation areas.
- 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.
- Commercial dishwasher's bottom catch tray is overflowing with discharged wastewater. Dishwasher requires maintenance to ensure the tray is able to handle the amount of wastewater being discharge. Have dishwasher serviced. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use.
- 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.