BREAKFAST AT BRITTNEY'S
45 VICTORIA, AMHERST · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
3 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;
- Repair your heat sanitizing dishwasher so that it achieves manufacturer required minimum wash and rinse temperature, and a sanitizing temperature at the plates of 71C. Manually sanitize dishes in accordance with Section 4.2.8 of the NS Food Retail and Food Services Code
- 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 only food-safe products intended for use as sanitizer on food contact surfaces without the need to rinse are used to sanitize food contact surfaces such as counters, in accordance with Section 4.2.5 of the Nova Scotia Food Retail and Food Services Code.
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure stored items are protected from contamination such as water leakage, pest infestation or any other unsanitary condition by storing food and food packaging off of the ground on racks, shelves, or pallets.
- 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;