Egyptian Cuisine
2 OCHTERLONEY, DARTMOUTH · Food Establishment
3 inspections
- Inspection
2 infractions
- 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.
- In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 Celsius or less (40F).
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Ensure to hold in-use utensils (tongues, scoops, etc.) in a clean/sanitized container and ensure to switch them out with clean ones every two hours. Utensils must be handled and stored in sanitary manner.
- 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.
- Inspection
2 infractions
- 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(d) the person washes their hands as often as is necessary to prevent contamination of food;
- In accordance with Section 5.7 of the NS Food Retail and Food Services Code, you must ensure all food handlers thoroughly wash their hands before commencing work and after any other activity or instance where hands may become soiled. The operator washed hands upon requests. Please note that using gloves is not a replacement for handwashing.
- 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.
- In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less Foods-in-question were discarded and condemned.
- 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(d) the person washes their hands as often as is necessary to prevent contamination of food;
- Inspection
0 infractions