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Esso South Ohio Convenience

868 HIGHWAY 340, SOUTH OHIO · Food Establishment

5 inspections

  1. Inspection

    4 infractions

    • 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, handwash stations must only be used for handwashing, be stocked with paper towel, and be unobstructed at all times.
    • 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;
      • Ensure dishes are sanitized after washing. Ensure that the slush ice machine is cleaned and sanitized at a frequency to prevent mold growth.
    • 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.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; and calibrate all thermometers routinely and maintain calibration logs.
  2. Inspection

    0 infractions

  3. 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. Install a handwashing station in the dough preparation area.
  4. Inspection

    10 infractions

    • 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;
      • Replace the spray only faucet with a dual spray/spout faucet to restore practical use of the third kitchen sink compartment.
    • 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 equip your designated kitchen handwash station with soap and paper towel in a dispenser.
    • 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. Install a handwashing station in the dough preparation area.
    • 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
      • In accordance with Section 6.1 of the NS Food Retail and Food Services Code, you must ensure food handlers have the necessary knowledge and skill to enable them to handle food hygienically. Train staff on your newly developed maintenance, cleaning and sanitation procedures, temperature controls, and safe food storage. Review the findings of this report with them.
    • 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.
      • In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
    • 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;
      • Obtain chlorine test strips to verify the concentration of bleach sanitizer (100-200ppm) when washing dishes or preparing sanitizer spray bottles. Obtain two additional 1L spray bottles, so that there is a foodsafe sanitizer (1/2 tsp bleach per 1L spray bottle, mixed daily) in each food handling area (front counter, dough room, main kitchen). Ensure ice cream scoops are washed/sanitized after every use or kept in a running dipper well. Ensure serving utensils (other than ice cream scoops) are washed and sanitized every 2 hours.
    • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • In accordance with Section 3.2.1.1 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only. Foods from uninspected sources removed.
    • 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 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately: Under cold running water. In the fridge at 4C or colder. In the microwave. As part of a validated cooking process.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; Ensure that there is a thermometer in all cold storage units. Obtain an Infrared thermometer for checking pizza and hot dog temperatures. Obtain a probe thermometer for checking internal cooking temperatures.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure stored items are protected from contamination such as water leakage, pest infestation or any other unsanitary condition by keeping all food and food packaging at least 6 inches off the floor on racks, shelves and pallets. Ensure food (including soda, boxed eggs, sacks of flour) and food packaging (including takeout containers) are at least 6 inches off the floor.
  5. Inspection

    0 infractions