Brampton Cash and Carry
415 WILLOW, TRURO · Food Establishment
8 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Rodent droppings observed in establishment. Ensure areas contaminated by rodents are cleaned and sanitized. Ensure appropriate measures are taken to eliminate rodents from establishment.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Inspection
1 infraction
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Rodent droppings observed in establishment. Ensure areas contaminated by rodents are cleaned and sanitized. Ensure appropriate measures are taken to eliminate rodents from establishment.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Inspection
1 infraction
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Rodent droppings observed in establishment. Ensure areas contaminated by rodents are cleaned and sanitized. Ensure appropriate measures are taken to eliminate rodents from establishment.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Inspection
2 infractions
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Rodent droppings observed in establishment. Ensure areas contaminated by rodents are cleaned and sanitized. Ensure appropriate measures are taken to eliminate rodents from establishment.
- 47(1)(a) An operator must ensure that all food in the food establishment is
(a) labelled and identified as being from a source that is subject to inspection; or
- All food sold retail must be labelled indicating the source.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Inspection
0 infractions
- Inspection
3 infractions
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- Daily temperature logs must be kept to monitor storage temperatures of food.
- 47(1)(a) An operator must ensure that all food in the food establishment is
(a) labelled and identified as being from a source that is subject to inspection; or
- All foods supplied to establishment must be labelled indicating the food and the source to the customer.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Food Establishment Permit must be posted in view of the public.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- Inspection
2 infractions
- 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.
- Fridge storing potentially hazardous food must be equipped with a functioning indicating thermometer.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- Daily temperature logs must be kept for all fridges and freezers storing potentially hazardous foods.
- 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.