El Centro Pizza
226 BROAD, BEDFORD · Food Establishment
6 inspections
- Inspection
1 infraction
- 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
- In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure food preparation areas are constructed so that prepared items are protected from contamination. Dough mixer located next to three compartment sink and mop sink.
- 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
- Inspection
7 infractions
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Remove cardboard from shelving so all surfaces can be easily cleaned and sanitized.
- 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
- In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure food preparation areas are constructed so that prepared items are protected from contamination. Dough mixer located next to three compartment sink and mop sink.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Handwash facilities must be located to allow convenient use by food handlers in the food preparation area and be always accessible for the use of workers. They can not be used for purposes other than handwashing. They must be provided with single-use soap dispensers (e.g., liquid soap).
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- No certified food handlers onsite at time of inspection. One person per shift must have a valid food hygiene course.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Send along confirmation of monthly ventilation hood cleaning.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Cleaning and sanitizing required of all affected areas.
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Test strips required to determine the strength of any chemical used as the sanitizing agent when manual dishwashing.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Inspection
0 infractions
- Inspection
1 infraction
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Inspection
1 infraction
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Inspection
1 infraction
- 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
- Provide a timeline on when the originally planned handwash station in the food preparation area can be installed.
- 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.