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FOREST RIDGE ACADEMY

59 FOREST VIEW, BARRINGTON · Food Establishment

5 inspections

  1. Inspection

    3 infractions

    • 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 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less 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; Obtain a new probe thermometer for verifying internal hot holding 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;
      • Ensure that raw meat is stored separate from ready-to-eat and veggetables, even when packaged and frozen.
  2. Inspection

    0 infractions

  3. Inspection

    0 infractions

  4. Inspection

    1 infraction

    • 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;
  5. Inspection

    3 infractions

    • 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 Sections 4.2.3 and 4.2.5 of the NS Food Retail and Food Services Code, you must sanitize food contact surfaces such as counters at least every four hours and as needed (such as after handling raw meat). Chlorine at 100-200ppm or food-safe quaternary ammonium compounds at 200ppm may be used as sanitizers.
    • 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.
      • Service/repair your heat sanitizing dishwasher so that it achieves a sanitizing temperature of 71C at the plates. Ensure that the dishwasher is regularly serviced to prevent future undetected failures. Manually sanitize your dishes in accordance with Sections 4.2.8 of the NS Food Retail and Food Services Code until a qualified person confirms a sanitizing temperature is achieved at the plates in the dishwasher.
    • 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;