Brookfield Bakery Cafe
72 INGLIS, TRURO · Food Establishment
4 inspections
- Inspection
2 infractions
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- One certified food handler per shift is required. In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
- 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;
- Facility using vinegar as sanitizer. Switch to an approved food grade sanitizer. For bleach, mix daily as follows: 1/2 tsp (2.5ml) of unscented household bleach 5.25% per litter of water. Apply solution to pre-cleaned surface and allow to air dry. Contact time of 2 mins. Do not rinse off. Other approved sanitizers available include iodine and quats (quaternary ammonium) based sanitizers. Follow manufacturer's instructions for dilution rates, contact times, application info, etc. In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- 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;
- Operator must repair open insulation around doorway in storage area.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- 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
3 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;
- Operator must repair open insulation around doorway in storage area.
- 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;
- Handwashing station must be unobstructed at all times.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- 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;