BREAD LOUNGE BAKERY (THE)
5880 DEMONE, HALIFAX · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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 a member of the personnel who has successfully completed a food hygiene training program is present.
- 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.
- Inspection
0 infractions
- 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;
- In accordance with Section 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all hand soap dispensers and the staff wash room door knob in good repair.
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- The settings of the three coolers by the cash register must allow that all foods stored inside can meet the cold-holding standards at all times, which would be below 4C. Use another (backup) cooler to help reduced the workload of any frequently used cooler.
- 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.
- In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all cooling equipment; . Indicating thermometers should be provided to cross-check the built-in digital temperature displays of some cooling units.
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- In accordance with Section 3.1.2 of the Nova Scotia Food Services and Food Retail Code, you must maintain daily temperature logs for all coolers and keep them on site at all times.
- 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;