GOTTINGEN FOOD/ BIG AL'S PIZZA
2352 GOTTINGEN, HALIFAX · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
3 infractions
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Monitor ambient air temperature of the sub cold top pre cooler to ensure it returns to 4 degrees Celsius or below; if the temperature does not return to 4 degrees Celsius or below then contact a service technician.
- 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.
- Obtain plugs for the three-compartment sink.
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- Refrigeration temperatures must be measured and recorded at least once daily and logs must be maintained onsite for review by the Public Health Inspector.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Inspection
0 infractions