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CHOW FAMILY RESTAURANT

344 PRINCE, TRURO · Food Establishment

6 inspections

  1. Inspection

    3 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;
      • Ceiling tiles with water damage must be replaced.
    • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • The only food present in the kitchen must be food that is obtained from an approved source.
    • 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.
      • Discontinue thawing food at room temperature. Food must be thawed using an acceptable method to prevent bacterial growth.
  2. Inspection

    0 infractions

  3. 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;
      • Walls and ceilings must be maintained to prevent contamination to surface. Water damaged ceiling must be resurfaced and issue corrected.
  4. Inspection

    2 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;
      • Walls and ceilings must be maintained to prevent contamination to surface. Water damaged ceiling must be resurfaced and issue corrected.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Ensure containers are not stored on top of food in storage and all food is covered to prevent contamination. Personal items must not be stored in fridges with food.
  5. Inspection

    0 infractions

  6. Inspection

    2 infractions

    • 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.
      • Foods must be thawed in one of the following four acceptable methods: (1) Under refrigeration temperatures of 4C (40F) or colder; (2) Completely submerged in cold running water, or cold water replaced every 30 minutes; (3) as part of the cooking process; or (4) by microwave.
    • 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored (a) separately from areas where food is processed or prepared;
      • Food processed for personal use must not be stored in food establishment. Personal items must not be stored with food to prevent contamination.