Freak Lunchbox
21 MICMAC, DARTMOUTH · Food Establishment
2 inspections
- Inspection
0 infractions
- Inspection
2 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.
- Provide written mop water disposal procedure to Public Health Officer.
- 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;
- When relying on the manual method for washing and sanitizing dishware and serving/dining utensils, the operator should use a two or three compartment sink and the following procedure. Dishes should be: i. thoroughly scraped clean of gross foreign materials and food scraps; ii. washed in the first compartment sink in detergent solution capable of removing grease and food particles, and that is maintained at a temperature of not less than 45C iii. rinsed in the second compartment sink in clean potable water maintained at a temperature of not less than 45C iv. sanitized in the third compartment sink by immersion, in one of the following methods: o for at least 2 minutes in water at a temperature of at least 70C o for at least 2 minutes in a chlorine solution of 100 - 200 mg/L available chlorine at a temperature of not less than 45C o for at least 2 minutes in a solution containing a quaternary ammonium compound having a strength of not higher than 200 mg/L consistent with efficacy at a temperature of not less than 45C o for at least 2 minutes in a solution containing not higher than 25 mg/L iodine at a temperature of not less than 45C o NOTE: The solutions used for the methods outlined in (iv) should be completely changed often enough to prevent utensils from becoming soiled and to maintain the bactericidal effect of the solution. v. air-dried, if possible.
- 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.