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CARL'S STORE

8175 HIGHWAY 3, TUSKET · Food Establishment

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 infractions

    • 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.
      • 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. Provide and post written instructions in each food preparation area on safe sanitizer use which specifies: - How to prepare sanitizer spray bottle (1tsp bleach per 1L spray bottle), and when to prepare it (daily), on what surfaces to use it (food contact such as counters, fridges, etc), and when to use it (after cleaning spills, between tasks, after 4 hours of use, and after daily cleaning). -How to prepare sanitizer in sink compartment (including instructions on using test strips to verify concentration 100-200ppm chlorine), when to prepare it (for washing dishes via three compartment method), how to use it (immerse cleaned + rinsed dishes for 2min then air dry), requirement to use hot water (45C), and requirement to change it out once it becomes cold or soiled. Obtain chlorine test strips for the meat packing area.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure stored items are protected from contamination such as water leakage, pest infestation or any other unsanitary condition by: Installing a shield to prevent ground raw meat from contaminating nearby food and packaging when used.
  3. Inspection

    0 infractions

  4. Inspection

    2 infractions

    • 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 manually washed dishes are sanitized by immersion in sanitizer solution, in accordance with Section 4.2.8 of the Nova Scotia Food Services and Food Retail Code. Obtain chlorine test strips for restaurants to verify that chlorine (bleach) sanitizer is mixed at the required concentration of 100-200ppm.
    • 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 that packaging and other items are not stored around the meat grinder, so that ground meat does not contaminate the outside of food packaging and to facilitate cleaning. Additional cleaning needed around the meat grinder.
  5. Inspection

    3 infractions

    • 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;
      • Improve cleaning and sanitation of meat handwash sink and sandwich/prep area floor. Ensure that you have a method of resurfacing chopping boards, and that they are resurfaced regularly.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: maintain calibration logs for your thermometers.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • Ensure that food or food packaging is stored above any chemicals.