Freshii
911 PRINCE, TRURO · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
3 infractions
- 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.
- Discontinue using visibly dirty cloth towels to dry hands after washing. Staff must use single-use paper towel for drying hands.
- 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.
- There must be at least one staff on site with valid food handler training at all times.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Rodent droppings observed on site. Ensure all areas and utensils contaminated by pests are cleaned and sanitized. Recommendations provided by contracted pest control company must be taken to prevent entry of pests into facility.
- 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.
- Inspection
0 infractions
- 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;
- All handwashing stations must be equipped with hand soap and paper towel in a dispenser.
- 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.
- There must be at least one staff with valid food handler training on site at all times during operation.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- All food must be stored and transported in areas that do not pose a risk of contamination. Once food is purchased it should be brought to licensed facility to be stored. Contaminated cans must be cleaned and sanitized prior to use.
- 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;