CAPT. KAT'S LOBSTER SHACK LTD
3723 HIGHWAY 3, BARRINGTON PASSAGE · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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;
- In accordance with Section 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. In accordance with Section 2.7(c) and Section 2.7(d) of the NS Food Retail and Food Services Code, you must ensure all lighting fixtures are shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils or linens. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must protect all food items from contamination such as water leakage, pest infestation or any other unsanitary condition. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests.
- 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;
- Inspection
1 infraction
- 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 sanitizer is routinely used in the kitchen, not disinfectants. When using regular strength, unscented, bleach as a sanitizer, mix 1/2-1tsp of bleach per 1L spray bottle daily. At food-safe levels, bleach evaporates quickly and so must be mixed fresh each day.
- 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.
- Inspection
1 infraction
- 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.
- Discard potentially hazardous foods stored in uncontrolled, untracked, and unmonitored ice set-ups after 2hrs. Do not put the items back in the fridge for re-use without an approved quality assurance program in place. Temperature abused foods discarded during inspection.
- 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.
- Inspection
0 infractions