CORA BREAKFAST AND LUNCH
1475 BEDFORD, BEDFORD · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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;
- Repair the water leak in the kitchen as soon as possible. All equipment and utensils that came into contact with the leaking water must be thoroughly cleaned and sanitized. In addition, remove any storage items located near the leak and keep the area clear until the leak has been properly fixed.
- 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;
- Inspection
6 infractions
- 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;
- Do not store scoops directly inside dry goods products.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Damaged cutting board must be replaced or resurfaced.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Repair refrigeration unit to ensure it can maintain 4C or lower.
- 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;
- Dishwasher not reaching proper sanitizer concentration. It was reading 0 ppm at the time of inspection (required: 100 ppm). This was corrected during the inspection.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Clean and sanitize all areas affected by rodents. Pest droppings were observed along the walls in the dishwasher area. Pest control reports must be available for review at the next inspection.
- 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.
- In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less. A fridge unit was measured at 11.9°C. All potentially hazardous food items stored in the unit for under 2 hours were removed to walk in cooler.
- 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;
- Inspection
1 infraction
- 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
- The exterior garbage area must be thoroughly cleaned, and the current rat infestation must be eliminated. This area must be maintained in a clean and sanitary condition at all times to prevent pest activity.
- 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
- Inspection
0 infractions
- Inspection
2 infractions
- 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;
- 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. Hand wash station was blocked during inspection. Hand wash station must be accessible for the use of workers at all times.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Clean and sanitize all areas affected by mice. Mice droppings were found along the floor in the kitchen and on the floor under the dishwasher.
- 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;