ELDERKIN'S FARM MARKET
10362 HIGHWAY 1, GREENWICH · Food Establishment
7 inspections
- 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;
- In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. Finish on the floor has worn off. Ensure floor is refinished.
- 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. General cleaning needed in the following areas but not limited to: under / behind / above cooking equipment, ceiling, back storage room.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- Raw protein stored above eggs. Raw protein was moved during the inspection. Ensure foods are stored in accordance with their internal cooking temperatures with produce and ready to eat foods on the top.
- 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;
- Inspection
0 infractions
- 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.
- Test results from the accredited lab to be provided to the area inspector. until the test results are reviewed and approved by the inspector pickled products to be stored under the refrigeration temperature.
- 42(2) Upon request of an inspector, the operator must provide the results of sampling and testing procedures from an accredited laboratory.
- Test results from the accredited lab to be provided to the inspector.
- 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
1 infraction
- 42(2) Upon request of an inspector, the operator must provide the results of sampling and testing procedures from an accredited laboratory.
- Pickled product/preserved foods must be tested by an accredited lab to make sure the pH of the final products is low enough, 4.6 or less, to make these products shelf stable. Hence no health hazard would be posed to the consumer/s. Upon receiving the results back from the accredited lab please notify the office and provide the area inspector with the results. For the meantime until the results are back from the lab you must keep the preserves refrigerated at refrigeration temperature.
- 42(2) Upon request of an inspector, the operator must provide the results of sampling and testing procedures from an accredited laboratory.
- Inspection
1 infraction
- 42(2) Upon request of an inspector, the operator must provide the results of sampling and testing procedures from an accredited laboratory.
- Pickled product/preserved foods must be tested by an accredited lab to make sure the pH of the final products is low enough, 4.6 or less, to make these products shelf stable. Hence no health hazard would be posed to the consumer/s.
- 42(2) Upon request of an inspector, the operator must provide the results of sampling and testing procedures from an accredited laboratory.
- Inspection
0 infractions
- Inspection
3 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 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Post the permit in a conspicuous place.
- 81 No person shall establish or operate a food establishment except in accordance with this Part and the regulations
- In accordance with Section 81 of the Health Protection Act, you must: Renew the expired food permit.
- 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.