BOYS & GIRLS CLUB OF YARMOUTH DAY CARE CENTRE
11 BOND, YARMOUTH · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
2 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;
- Ensure that the unfinished wooden area around handwashing sink is finished and painted.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Ensure that the employee on-site has valid food safety training.
- 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
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;
- Replace the plastic utility sink currently used as handwash with a durable cleanable one which will only be used for handwashing (such as a small stainless steel sink). Ensure that handwashing sink is only used for handwashing, not food preparation, and it is never obstructed.
- 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.
- Ensure that kitchen sanitizer is mixed at a foodsafe level. When using regular strength unscented household bleach, only use 1/2-1 tsp bleach per 1L spray bottle.
- 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;
- In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must equip your food preparation hand washing station with paper towel in a dispenser.
- 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;
- Ensure that food safe sanitizer is available to use on food contact surfaces such as counters at all times during operation. Chlorine (bleach) may be used as a food safe sanitizer at 100-200ppm.
- 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;