CAMP PENIEL
415 CEDAR LAKE, CEDAR LAKE · Food Establishment
4 inspections
- Inspection
1 infraction
- 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;
- Ensure handwashing station in staff washroom is fully equipped with liquid soap, dispensing paper towel and hot running water.
- 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;
- 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.
- Complete a food hygiene training program and provide proof of this Nova Scotia Environment and Climate Change Yarmouth Office.
- 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
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;
- Replace the chlorine sanitizer solution for the low-temperature chlorine dishwasher.
- 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.
- Complete a food hygiene training program and provide proof of this Nova Scotia Environment and Climate Change Yarmouth Office.
- 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;
- Ensure a mixture of bleach and water at 100ppm chlorine is available at all times and changed daily.
- 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;