Cow Bay Pizza & Variety
388 COW BAY, EASTERN PASSAGE · Food Establishment
4 inspections
- 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;
- Ensure handwash station is equipped with single use soap and paper towel in dispensing units.
- 9(1) No employer or manager shall permit any ashtrays in any place at any time when smoking is prohibited in that place by this Act.
- Ensure ash tray is removed from inside facility.
- 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
6 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;
- Hand wash sink near to the dishwashing area found blocked. Hand wash sink must be accessible all time.
- 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;
- Paper towel dispenser in the hand wash station was empty. Paper towel in a dispenser required for proper hand washing practices. Paper towel must be available in a dispenser all the time.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: i. are equipped with a handwash station; including a liquid soap and paper towel dispenser; ii. have handwashing notices prominently displayed; iii. are easily cleanable, well ventilated, and well lit The staff washroom requires a thorough cleaning. A cleaning schedule for the washroom must be established and implemented.
- 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;
- In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must immediately move the food items stored in the back storage area to shelves. Clean and disinfect the floors and the walls. Food and the other products stored on the floor in the convenience store area for sale must be removed and placed on the shelves.
- 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;
- The kitchen line exhaust hood appeared to have grease and dirt build-up at the time of inspection. Exhaust hoods should be cleaned regularly to ensure they function properly.Strongly recommend that, the exhaust hood must be cleaned by a certified professional hereafter.
- 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;
- Rodent droppings observed in the following areas: behind the pizza dough maker machine in the front, behind the ice machine, on the floor at the floor/wall junction in the entire back storage room, on the floor under the dishwashing area. clear the debris in the back storage room and in the dishwashing area. Clean and sanitize all the areas affected by rodent. Must increase the frequency of pest control company visits by at least once a month.
- 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;