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CLARKS HARBOUR ELEMENTARY SCHOOL CAFETERIA

29 SCHOOL, CLARK'S HARBOUR · Food Establishment

6 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. 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.
      • Replace or repair your heat sanitizing dishwasher so that it operates in accordance with manufacturer specifications, and achieves a sanitizing temperature of 71C at the plates. Ensure staff are sufficiently trained to operate the unit safely. Ensure that the unit is serviced regularly to prevent future failures. Manually sanitize dishes until the dishwasher is replaced or repaired.
  4. Inspection

    0 infractions

  5. Inspection

    0 infractions

  6. Inspection

    3 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Ensure that only approved products intended for use on food contact surfaces are used as sanitizers in 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;
      • In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide potable water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise. Ensure that at least one food preparation tap is supplied with potable water, such as with the a point-of-use filter, if the treatment system for the entire school is not in place to provide potable water to the kitchen within one year. Continue to use bottled water for food preparation until potable water is supplied at the tap.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • Provide verification of completion by staff of a valid, recognized food hygiene course to the Department. The list of approved courses may be found on the NS Government website: .