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FJ D'EON FOODS LIMITED

691 HIGHWAY 335, WEST PUBNICO · Food Establishment

6 inspections

  1. Inspection

    2 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;
      • In accordance with Section 2.15 of the NS Food Retail and Food Services Code, toilet rooms must be completely enclosed and provided with a tight-fitting and self-closing doo.
    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests. Ensure that the receiving door trim is regularly maintained to prevent pest entry.
  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 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 all employees expected to prepare and handle foods unsupervised hold a valid certificate in safe food handling.
  4. Inspection

    2 infractions

    • 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 all employees expected to prepare and handle foods unsupervised hold a valid certificate in safe food handling.
    • 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; obtain thermometers for the fridges that are missing them.
  5. Inspection

    0 infractions

  6. 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;
      • Remove the wooden knife block as it cannot be effectively cleaned and sanitized.
    • 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 all employees expected to prepare and handle foods unsupervised hold a valid certificate in safe food handling.
    • 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 that food contact surfaces such as counters and continuous use equipment such as meat slicer are cleaned and sanitized with food-safe sanitizer in accordance with Section 4.2.5 of the NS Food Retail and Food Services Code. Ensure that dishes are sanitized with food-safe sanitizer after being washed and rinsed in accordance with Section 4.2.8 of the NS Food Retail and Food Services Code. Chlorine (bleach) may be used as a food-safe sanitizer: mix 1/2-1 tsp regular strength unscented household bleach per litre of water in spray bottle daily for counters and clean-in-place equipment, and in your sanitize compartment whenever you wash dishes (replace when it becomes cool).