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Chez Beau Cafe by the Sea

4 NICHOLAS, LOWER WEDGEPORT · Food Establishment

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    4 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Remove the fabric carpet from the kitchen.
    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Provide a copy of your most recent bacteria test results, taken within the past 3 months, demonstrating your water is free of microbial contamination. Service your UV light.
    • 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;
      • Deep clean your kitchen, including but not limited to the following areas: -The fridges -The ceiling -Floor trim -Behind and und equipment -The surfaces of shelves and equipment Increase the frequency at which these areas are cleaned.
    • 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. Do not store food, takeout containers, or other food packaging, in the unfinished basement without protection of a sealable, cleanable container or cupboard.
  3. 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.
      • In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less Temperature abused foods discarded. Do not use the wine fridge to store potentially hazardous foods, as it is not designed to operate at 4C or colder.