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École Wedgeport

38 DITCHER, WEDGEPORT · Food Establishment

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 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;
      • Ensure that any sink to be used to prepare food is supplied with potable water. Provide chemical test results demonstrating spray sink is potable.
  4. Inspection

    3 infractions

    • 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;
      • Replace the missing panel on the side of the oven.
    • 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;
      • Ensure that sinks used to prepare food are supplied with potable water. Continue to use bottled water for food preparation until they are demonstrated potable. Provide chemical test results demonstrating they are potable.
    • 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 at the appropriate range to ensure that your prepared bleach sanitizer solution is at a foodsafe level (100-200ppm).
  5. Inspection

    0 infractions