GENERATIONS BAKERY AND BEYOND
31 FRONT, PICTOU · Food Establishment
1 inspection
- Inspection
3 infractions
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- There's a hole in kitchen wall. Fix or seal wall hole with materials that are smooth, non-porous, and easy to clean. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair.
- 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;
- Scoops handle down inside bulk containers. Remove scoops from bulk supplies. Handle and store utensils in a sanitary manner to protect food from cross contamination. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must immediately remove {utensils} from the food storage area.
- 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;
- Staff washroom requires cleaning. 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.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;