FOOSING RESTAURANT
337 BEAVER BANK, BEAVER BANK · Food Establishment
6 inspections
- Inspection
2 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;
- Wooden prep table in the kitchen must be either painted or clear coated to make it smooth, non porous and easily cleanable.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- Daily temperature logs for all cooling equipment must be maintained on site.
- 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
- 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;
- 1. Dirt buildup observed on wall outside the walk in cooler, wall by the back door, on and around the dishwasher. All areas must be cleaned. 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. 2. Food spill observed inside the stand up freezer outside the walk in cooler. Freezer must be cleaned and sanitized.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Temperature logs must be maintained.
- 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;
- Inspection
0 infractions
- Inspection
2 infractions
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Food was also observed to be stored in pans directly on the floor in walk-in cooler. Bags of flour observed stored directly on floor in kitchen. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Pans of food were stored uncovered in the walk-in cooler and on shelves in front of the gas stove in the kitchen. In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep all foods covered when not in use.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Inspection
4 infractions
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Observed cooked fried chicken being stored in a cardboard box. In accordance with Section 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Pans of food were stored uncovered in the walk-in cooler and on shelves in front of the gas stove in the kitchen. In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep all foods covered when not in use.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Three pans of food with flour and battered chicken were observed placed on floor. Food was also observed to be stored in pans directly on the floor in walk-in cooler. Bags of flour and corn starch observed stored directly on floor in kitchen. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls.
- 27(f) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(f) the person refrains from any behaviour or practice that risks contaminating food.
- Worker observed to be reusing single-use disposable glove while mixing food. Single-use disposable gloves must not be reused. They should be discarded after every use. If gloves are being used, hands must be washed before putting on gloves and after glove removal. Wearing gloves is not a substitute for handwashing.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;