BUSY BEE DAY CARE (Lake Echo)
2875 HIGHWAY 7, LAKE ECHO · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
1 infraction
- 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;
- Rodent droppings observed in bottom cupboards of kitchen. Ensure hard to reach and all areas affected by rodent droppings are properly cleaned and sanitized. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.
- 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;
- Inspection
8 infractions
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Cleaning required for: high touch surfaces, microwave, and kitchen flooring.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Gaps observed around plumbing lines in the bottom cupboards located in the upstairs kitchen. Seal gaps to prevent pest access and limit their movement. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure: all shelving and food is maintained a minimum of 15 cm (6 inches) off the floor; storage areas are located in a dry, pest-free location. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Eggs observed to be stored on top shelf of cooler, above fresh produce. Ensure to store raw foods of animal origin below and separate from ready to eat foods and fresh produce to prevent potential for cross contamination. Eggs were relocated to the bottom of cooler on site.In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep raw foods stored separate from and below ready-to-eat foods.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Freezer door observed to be held closed with tape in the stand-up refrigeration unit (Frigidaire brand) located in the upstairs kitchen (also for daycare use). Freezer door not closing properly. Repair / replace freezer door seal/gasket to ensure it closes properly. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use.
- 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.
- Develop a detailed written cleaning schedule for the facility and equipment. 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.
- 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;
- Rodent droppings observed in bottom cupboards of kitchen. Ensure hard to reach and all areas affected by rodent droppings are properly cleaned and sanitized. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Cooler with potentially hazardous foods measured with a temperature above 4C during inspection. Adjust cooler temperature to a colder setting. Cooler temp measured at 4C before leaving site. Monitor cooler temp to ensure cooler is able to maintained refrigeration temperatures of 4.0C (40F) or below. In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less
- 36 If directed by an inspector, a food establishment must have procedures in place for when a deviation or defect that could affect food safety occurs in their quality assurance program.
- A defect/deviation from your Quality Assurance (Management) System has been identified that could affect food safety. In accordance with Section 36 of the Food Safety Regulations, you must provide the following to the Department: Equipment temperature logs. Records must be kept for 90 days on site.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Inspection
0 infractions