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CHEZZETCOOK VOLUNTEER FIRE DEPT. LADIES AUXILLARY

5543 HIGHWAY 7, HEAD OF CHEZZETCOOK · Food Establishment

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    5 infractions

    • 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 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;
      • Water test results not available during inspection. Submit bacteria and chemical water test results to the Department asap. No hot water in two basin sink at the bar. Provide hot water at the 2 compartment sink. Hot water must be available under adequate pressure and in sufficient quantities to meet the needs of the facility.
    • 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;
      • In accordance with Section 4.5.1 of the NS Food Retail and Food Services Code, you must: remove waste, refuse and recyclable materials from the food premises at a frequency that will minimize the development of objectionable odours and other conditions that attract or harbour insects and rodents. a. Follow requirements for the separation of various solid waste streams as outlined by municipal regulations and bylaws. Remove accumulated dirty/used plastic cups (single service) in bar and recycle accordingly. This practice attracts pests.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • No proof of food hygiene training certification at the time of inspection. In accordance with Section 6.3.4 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
    • 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;
      • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Cleaning required: Declutter the bar and ensure cleaning of bar flooring and dishware in cupboards in main kitchen.
    • 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;
      • In accordance with Section 4.3.2 of the NS Food Retail and Food Services Code, you must ensure: a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises. b. Insect control devices that are used to electrocute flying insects are located at least 2 metres (6 feet) away from any food handling area. Ensure these devices are equipped with an escape resistant trap, and are emptied and cleaned regularly. c. Insect control devices used that are designed to trap insects by adhesive or devices that may expel the insects or insect fragments are installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. Ensure insect traps (sticky tapes or similar devices) are changed regularly or when loaded with insects. d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods. Observed rodent droppings in bottom cupboards. Obtain the services of a certified pest control and ensure to clean and sanitize areas contaminated with droppings.