COHEN'S CONES LTD.

1845 HIGHWAY 6, RIVER JOHN · Food Establishment

1 inspection

1. InspectionJul 6, 2026

   6 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;
     • Keep the pass-through window closed except when receiving/passing orders to help prevent flies from entering the kitchen. If the window is to remain open during operation, install a properly fitted screen, air curtain, or other effective barrier to prevent pest entry. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests.
   • 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;
     • Submit bacteriological water test results to the Department asap. Ensure to do water sampling/testing before opening for operational season. In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise.
   • 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;
     • Kitchen handwashing sink access obstructed (payment station set up on a board positioned across the sink) at the time of inspection preventing full access to handwashing facilities. Relocate the payment station to an alternate location that does not obstruct the handwashing sink or interfere with hand hygiene practices. Ensure the handwashing sink is remains fully available and accessible at all times during operation for food handler's use. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
   • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
     • Provide paper towel in dispenser in the staff washroom to keep paper towel clean and single use. In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: ii. are equipped with a handwash station; including a liquid soap and paper towel dispenser;
   • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
     • Bare wood is not permitted in food prep and handling areas. Replace the wooden props for the chest freezers with a smooth, cleanable, non-absorbent alternative to protect food from contamination. Can install hinges or a suitable mechanical support (e.g., spring-assisted supports) that allows the chest freezer doors to remain open during use without requiring manual holding or the use of additional props.
   • 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following: a) protect the food from contamination, b) provide an environment that adequately controls contamination, c) protect the food from damage likely to make the food inedible.
     • Potentially hazardous foods must be transported in sanitary manner and under temperature control. Obtain insulated equipment for food transport, e.g., portable insulated coolers/boxes/bags designed to maintain frozen temps. In accordance with Section 3.7.2 of the Nova Scotia Food Services and Food Retail Code, you must transport and store food in a manner that: a) protects the food from contamination; b) provides an environment that adequately controls contamination; and c) protects the food from damage likely to make the food inedible