Egyptian Cuisine

5209 ST MARGARETS BAY, UPPER TANTALLON · Food Establishment

3 inspections

1. InspectionJul 7, 2026

   1 infraction

   • 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 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius.
2. InspectionJun 17, 2025

   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;
     • Follow proper glove procedure, remove gloves and wash hands with soap and paper towel. Replace with new pair of gloves. Do not wash gloves.
   • 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. More ice is required for coolers. In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius, reheat all foods to an internal temperature of 74 degrees Celsius, and then keep the food hot at 60C.
3. InspectionOct 1, 2024

   0 infractions