ECOLE PUBNICO OUEST
811 HIGHWAY 335, WEST PUBNICO · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
1 infraction
- 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.
- Obtain chlorine test strips in the appropriate concentration detection range and begin regularly testing your dishwasher and counter sanitizer concentrations.
- 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.
- Inspection
2 infractions
- 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 dishes and counters are washed and sanitized in accordance with Section 4.2.5, 4.2.6 and 4.2.8 of the NS Food Retail and Food Services Code. When using chlorine (bleach) as a sanitizer, ensure that it is not mixed with soapy water. Prepare a spray bottle of chlorine solution at 100-200ppm daily for use on counters and other food contact surfaces after washing, and between tasks (such as after handling raw meat). Repair your chemical sanitizing dishwasher so that it operates in accordance with manufacturer specifications. Obtain chlorine test strips in the appropriate concentration detection range and begin regularly testing your unit's sanitizer concentration to verify its safe operation. Ensure that staff are instructed on how to conduct basic maintenance on the unit. Manually sanitize your dishes after washing and rinsing by submersion in warm chlorine at a concentration of 100-200ppm for 2 minutes, followed by air drying, until the dishwasher is repaired.
- 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;
- 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.
- Inspection
0 infractions