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CUNARD STREET CHILDREN'S CENTRE (THE)

5557 CUNARD, HALIFAX · Food Establishment

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    2 infractions

    • 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.
      • Centre prep table has rusty bottom shelf. Repair or replace rusty shelf so that it is smooth, non-porous, and easily cleanable
    • 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 on the floor in corner near the freezer. Floor must be cleaned and sanitized.
  4. Inspection

    0 infractions

  5. Inspection

    4 infractions

    • 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 on floor must be cleaned and sanitized.
    • 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. Do not use fridge in infant room to store potentially hazardous foods until the fridge reaches a temperature of 4 degrees Celsius or below.
    • 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. Move potentially hazardous foods from warm fridge in kitchen to properly functioning fridge until such time as the fridge can maintain a temperature of 4 degrees Celsius or less.
    • 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. Fridge in infant room must have a functioning thermometer present.