CIRCLE K #2089
65 STARRS, YARMOUTH · Food Establishment
4 inspections
- Inspection
1 infraction
- 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;
- Ensure that the handwash sink by the three compartment sink in the back area is equipped with paper towel in a dispenser.
- 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;
- Inspection
0 infractions
- Inspection
1 infraction
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Obtain chlorine test strips to verify sanitizer concentration.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Inspection
1 infraction
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- In accordance with Section 4.2.8 of the NS Food Retail and Food Services Code, ensure that dishes are sanitized using a food-safe sanitizer (chlorine at 100ppm or quaternary ammonium compounds at 200ppm) after manually washing and rinsing them in the dishwashing, 3-compartment sink. Obtain test strips to verify sanitizer concentration. Increase the frequency that the slushie machines are cleaned and sanitized, so that there is no visible mold growth.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.