FAT TONY'S BAR & GRILL
9 WATER, PICTOU · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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; andvi. 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. Chemical dishwasher sanitizer measured at 0PPM during inspection. Sanitizer replaced with new bottle on site, but residual measured below 25PPM. Dishwasher requires maintenance to ensure sanitizing at proper concentrations. Have dishwasher serviced. Three compartment sink available for manual dishwashing. Sanitize dishes manually until dishwasher is serviced. Obtain chlorine test strips to measure sanitizer concentration. A mechanical dishwasher using a chlorine sanitizer is required to meet the following perameters:25 mg/l Cl @ 49C (120F) pH8-10 or 49C (120F) pH<8; 50 mg/l Cl @ 38C (100F) pH8-10 or 24C (75F) pH<8; 100 mg/l Cl @ 13C (55F) pH8-10 or 13C (55F) pH<8
- 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.
- Inspection
1 infraction
- 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; andvi. 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. Chemical dishwasher sanitizer measured at 0PPM during inspection. Sanitizer replaced with new bottle on site, but residual measured below 25PPM. Dishwasher requires maintenance to ensure sanitizing at proper concentrations. Have dishwasher serviced. Three compartment sink available for manual dishwashing. Sanitize dishes manually until dishwasher is serviced. Obtain chlorine test strips to measure sanitizer concentration. A mechanical dishwasher using a chlorine sanitizer is required to meet the following perameters:25 mg/l Cl @ 49C (120F) pH8-10 or 49C (120F) pH<8; 50 mg/l Cl @ 38C (100F) pH8-10 or 24C (75F) pH<8; 100 mg/l Cl @ 13C (55F) pH8-10 or 13C (55F) pH<8
- 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.
- Inspection
3 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;
- Faucet in kitchen hand wash sink is in disrepair (leaking and spraying over the floor). Water valve is been kept off). Repair faucet to ensure it is working according to use. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use 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.
- 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. Chemical dishwasher sanitizer measured at 0PPM during inspection. Sanitizer replaced with new bottle on site, but residual measured below 25PPM. Dishwasher requires maintenance to ensure sanitizing at proper concentrations. Have dishwasher serviced. Three compartment sink available for manual dishwashing. Sanitize dishes manually until dishwasher is serviced. A mechanical dishwasher using a chlorine sanitizer is required to meet the following perameters: 25 mg/l Cl @ 49C (120F) pH8-10 or 49C (120F) pH<8 50 mg/l Cl @ 38C (100F) pH8-10 or 24C (75F) pH<8 100 mg/l Cl @ 13C (55F) pH8-10 or 13C (55F) pH<8
- 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;
- Cleaning required under and around main cookline. 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.Ice maker machine downstairs noted with mold growth, slime, and debris. Drain ice, clean, sanitize, and air dry before next use. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must:a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.
- 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;