Cheese Curds Habaneros
14 TREATY, MILLBROOK 27 · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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;
- Gauge on dishwasher must accurately read temperature of dishwasher. Dishwasher must hit final rinse cycle as per manufacturers standards of 180F.
- 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;
- Inspection
5 infractions
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Replace toilet paper dispenser and fix urinals so they flush properly.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- At least one person per shift must have a valid food handler course and have it available for the inspector to view during 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;
- Gauge on dishwasher must accurately read temperature of dishwasher. Dishwasher must hit final rinse cycle as per manufacturers standards of 180F.
- 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.
- re-heating temperatures must be taken with a sanitized probe thermometer and logged to ensure food is reaching the proper internal temperature prior to being placed in the hot holding unit.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- All raw foods must be stored under ready to eat foods to prevent contamination
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Inspection
0 infractions
- Inspection
3 infractions
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- permanently replace seals around hand wash station to ensure they are smooth, non absorbent and easily cleanable.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- Staff must obtain food hygiene course so there is at least one staff per shift with course available at all times.
- 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.
- Process must be put in place so all potentially hazardous foods are re-heated properly to the proper internal temperature before being placed in hot holding
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;