Digby Neck Consolidated Elementary School
6203 HIGHWAY 217, SANDY COVE · Food Establishment
4 inspections
- Inspection
1 infraction
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. Replace floor trim that was removed during installation of new oven heat shield.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
0 infractions
- 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;
- Ensure either a 3-compartment sink is installed for manual dishwashing (wash, rinse, sanitize) or a commercial grade dishwasher is installed to properly wash and sanitize dishes and equipment. Currently a 2-compartment sink is being used to manual wash dishes.
- 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;