BUBBA MAGOOS
48 PEGGYS POINT, PEGGYS COVE · Food Establishment
6 inspections
- 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;
- Remove duct tape from around the prep sink in the kitchen as it is not a durable material.
- 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;
- Install a hand wash sink in the front service area or prepackage baked goods prior to displaying on the front service counter.
- 22 All living and sleeping quarters that are located in the same building as a food establishment, such as in a dwelling, must be separated from rooms and areas used for the food establishment's operations by floor-to-ceiling partitioning and solid self-closing doors.
- Remove sleeping quarters from the room off the upstairs dry storage area.
- 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
0 infractions
- Inspection
4 infractions
- 42(2) Upon request of an inspector, the operator must provide the results of sampling and testing procedures from an accredited laboratory.
- Laboratory analysis for bottled salsa must be completed and test results provided to the Public Health Inspector.
- 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;
- Repair holes in the wall next to the ventilation hood above the deep fryers.
- 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;
- Paper towel dispenser at the hand wash sink at the upstairs servers stations restocked at time of inspection.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Store ice cream scoops in a hot holding well at 60 degrees Celsius in place of a commercial dipper well.
- 42(2) Upon request of an inspector, the operator must provide the results of sampling and testing procedures from an accredited laboratory.
- Inspection
0 infractions
- Inspection
1 infraction
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Repair hot water handle or replace faucet at the kitchen hand wash sink.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Inspection
0 infractions