Chai Samosa
793 BEDFORD, BEDFORD · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
4 infractions
- 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;
- No paper towels available in the facility. Employee said they are using napkins or cloth towels to dry hands. Cloth towels must not be used to dry hands as they can spread bacteria. Only single use paper towels must be used. All handwashing sinks must be equipped with single use paper towels in dispensers at all times to allow proper handwashing practices.
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- Staff washroom was locked and not in use. Employee mentioned the staff washroom has some issue in the lock and locks itself and its been locked for a week now. In accordance with Section 2.15(a) of the NS Food Retail and Food Services Code, you must provide washroom facilities for staff and the public. Repair the lock for the staff washroom door so that the washroom is available for use by employees.
- 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.
- Employee was using a cleaner in spray bottle as a food contact sanitizer. There was another spray bottle in the kitchen which employee said is just water. This spray bottle was labelled as bleach. Bleach sanitizer in spray bottle measured 100 ppm. Educated employee on how to prepare a bleach sanitizer in a spray bottle and directed to use bleach sanitizer on food contact surfaces going forward and not to use cleaner on food contact surfaces. In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Temperature logs for all cleaning equipment.
- 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;