Creamy Treat Ice Cream Ltd.
2755 HIGHWAY 3, PUBNICO · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
2 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.
- Repair your prep station cooler so that it maintains a temperature of 4C or colder. Temperature abused foods discarded. Do not store potentially hazardous foods in the unit until it is confirmed safe.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Ensure that bleach sanitizer is used at a foodsafe level of 100-200ppm. Ensure that staff are trained on how to prepare and use bleach as a sanitizer, and how to verify its concentration using test strips.
- 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.
- Inspection
0 infractions
- Inspection
1 infraction
- 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
2 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.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- In accordance with Section 4.2.5 and 4.2.8 of the NS Food Retail and Food Services Code, ensure that food contact surfaces are sanitized with an approved food-safe sanitizer after cleaning. Mix chlorine (bleach) in a labelled spray bottle at 100-200ppm daily for use on counters after cleaning. Obtain chlorine test strips to verify bleach used on food contact surfaces such as counters and dishes is mixed at 100-200ppm. Ensure staff are trained on how to prepare and use bleach.