Ebbetts Farm Market and Country Kitchen
45 LAKE, TATAMAGOUCHE · Food Establishment
3 inspections
- Inspection
0 infractions
- 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.
- Commercial dishwasher is in disrepair. No delivery of sanitizing agent through the feedline. Have dishwasher serviced to ensure it is able to sanitized dishware during the final rinse cycle. Perform manual dishwashing procedures in the three compartment sink until dishwasher has been repaired. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use.
- 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.
- Inadequate maintenance of refrigeration equipment. Have walk-in freezer serviced to address condensation / ice build-up issue. Remove / clean the ice build-up around condensers, flooring, etc.
- 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.
- Inspection
2 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;
- Papertowel must remain in dispenser at the hand wash station at all times.
- 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.
- Potentially harzardous foods must be thawed in an approved method and not be thawed at room temperature.
- 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;