Digby Superstore #339
470 WARWICK, DIGBY · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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;
- One of the handwashing stations in the deli does not allow for an adequate flow of water. Repair sink to allow for an adequate flow of water. Deli has two handwashing stations, use properly functioning handwashing station until the other can be repaired. This violation has been previously noted on the routine inspection conducted on Dec 19, 2023.
- 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
1 infraction
- 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
- In accordance with Section 82(1) of the Health Protection Act, you must renew the Food Establishment permit
- 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
4 infractions
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Water temperature in the bakery's handwashing and 3-compartment sink reached a max of 18.5*C. According to Section 4.2.8 Manual Dishwashing subsection b of the Nova Scotia Food Retail and Food Service Code when dishes are manual washed they must be washed, rinsed, and sanitized in potable water with a minimum temperature of 45*C (113*F). Ensure an adequate supply of hot and cold running water is capable for the bakery's handwashing and dishwashing sinks
- 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;
- One of the handwashing stations in the deli does not allow for an adequate flow of water unless handle is held in. Repair sink to allow for an adequate flow of water. Deli has two handwashing stations, use properly functioning handwashing station until the other can be repaired.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Light burnt out in bakery walk-in cooler. According to Section 2.7(b) of the Nova Scotia Food Retail and Food Service Code the minimum lighting intensities in a walk-in cooler is 110 lux. Replace burnt out light
- 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;
- In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. General cleaning is needed in the following areas but not limited to: Ceiling in meat processing room, under shelving units in seafood walk-in cooler, and in the back left ceiling of the dairy walk-in cooler.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;