Care and Fun Childcare Dutch Village
3581 DUTCH VILLAGE, HALIFAX · Food Establishment
3 inspections
- Inspection
5 infractions
- 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;
- In accordance with Section 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only.
- 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;
- Do not store dishware directly on top of towels. Towels can harbor bacteria and serve as a source of contamination. Store dishware on clean, air-drying racks that are smooth, non-absorbent, and easily cleanable.
- 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.
- The food-grade sanitizer for food contact surfaces must be maintained at 200 ppm. The multi-quat sanitizer was remixed to 200 ppm at the time of the inspection.
- 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;
- The dishwasher was not reaching the required sanitizing temperature at the time of the inspection. Although the dishwasher gauge was reading properly, the internal temperature of the unit requires adjustment to ensure adequate sanitization. All dishware must be manually sanitized until the dishwasher is repaired and reaches the required temperature.
- Insect and Rodent Control - Rodent Control All openings to the outside must be effectively protected against the entrance of rodents.
- The purple exterior door outside the kitchen has a gap that requires repair to prevent pest entry.
- 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;
- Inspection
1 infraction
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- A few rodent droppings observed in the bottom cabinet next to the refrigerator. Shelving was cleaned and sanitized at time of inspection.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Inspection
1 infraction
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Quat sanitizer concentration measured too strong and was diluted to 200ppm. Follow instructions on bottle for sanitizing food contact surfaces.
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.