EVELYN RICHARDSON MEMORIAL ELEMENTARY SCHOOL CAFETERIA
5961 HIGHWAY 3, SHAG HARBOUR · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
1 infraction
- 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;
- Repair the temperature gauges on your heat sanitizing dishwasher so that when used staff may confirm that the unit is operating in accordance to manufacturer requirements and is actually sanitizing dishes. Repair the leak around the dishwasher gauges.
- 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
1 infraction
- 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;
- Repair the temperature gauges on your heat sanitizing dishwasher so that when used staff may confirm that the unit is operating in accordance to manufacturer requirements and is actually sanitizing dishes.
- 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
3 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;
- Repair the temperature gauges on your heat sanitizing dishwasher so that when used staff may confirm that the unit is operating in accordance to manufacturer requirements and is actually sanitizing dishes.
- 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.
- Ensure that a member of the personnel who holds a valid certificate in an approved food hygiene training program is present during the operation of your kitchen.
- 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.
- Ensure that you follow manufacturer instructions when preparing your food safe sanitizer solution.
- 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;