COWIE HILL CHILD CARE CENTRE
30 RIDGE VALLEY, HALIFAX · Food Establishment
3 inspections
- Inspection
2 infractions
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Temperature Log
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Prepare food contact surface sanitizer as instructed.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- Inspection
0 infractions
- Inspection
3 infractions
- 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.
- Fridge next to the kitchen had an ambient temperature of 8.8°C at the time of inspection. Potentially hazardous food items were moved to another unit. Do not store potentially hazardous food items in this fridge till it is serviced by a professional or the temperature readings are constantly under 4°C. Create and maintain a temperature log for the refrigeration and freezer units in the facility.
- 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; and calibrate all thermometers routinely and maintain calibration logs. Thermometers inside both the fridges were not functional during the time of inspection.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Food establishment permit posted was expired. Post updated permit to comply.
- 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.