Gold Star Chicken
815 BEDFORD, BEDFORD · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
9 infractions
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Remove the ice machine from sitting on the drain board of the two-compartment sink.
- 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.
- At least one food handler with valid food hygiene training certification must be onsite during operating hours.
- 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;
- Obtain plugs for the two-compartment sink.
- 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;
- Repair high-temperature dish washer so that dishes are properly washed, rinsed, and sanitized (82 degrees Celsius).
- 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;
- Clean and sanitize the following areas affected by rodent droppings: on the floor under the two-compartment sink, on the floor around the chest freezers, and on the storage shelf below the grill.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Canned food must be moved to a food grade container once opened.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Discard ice in the ice machine; clean and sanitize interior surfaces to remove green/black growth.
- 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored
(a) separately from areas where food is processed or prepared;
- Remove hookahs and hookah hoses from the food establishment. Smoking is not permitted inside restaurants as per Section 5(1)(na) of the Nova Scotia Smoke-free Places Act.
- 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored
(a) separately from areas where food is processed or prepared;
- Remove hookahs and hookah hoses from the food establishment. Smoking is not permitted inside restaurants as per Section 5(1)(na) of the Nova Scotia Smoke-free Places Act.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Inspection
0 infractions