COMEAU'S SEAFOOD LIMITED
60 SAULNIERVILLE WHARF, SAULNIERVILLE · Food Establishment
2 inspections
- Inspection
3 infractions
- 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.
- Ensure that a member of the personnel who has successfully completed a food hygiene training program is present during operation.
- 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;
- Ensure that dishes are sanitized by immersion in sanitizer solution for 2 minutes after washing and rinsing them, in accordance with Section 4.2.8 of the Nova Scotia Food Retail and Food Services Code. Obtain chlorine test strips (for restaurants, not pools) with a detection range of up to at least 200-300ppm, to confirm chlorine sanitizer is prepared at 100-200ppm (foodsafe level).
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment;
- 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.
- Inspection
0 infractions