GRAM'S PLACE CAFE
225 FOORD, STELLARTON · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
1 infraction
- 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;
- Sanitizing solution must be prepared by mixing 1/2-1 teaspoon of bleach with 1 litre of water to sanitize surfaces.
- 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;
- Inspection
0 infractions
- Inspection
2 infractions
- 42(1)(c) An Inspector may require an operator to implement sampling and testing procedures to demonstrate any of the following:
(c) that compositional standards set by government agencies and marketing boards are met.
- Facility producing pickled products (beats, green tomato chow, bread & butter pickles, mustard pickles), from untested family recipes. Remove pickled products from display and stop offering. Third party testing is required. Testing results must be provided the Department for review and approval as soon as available.
- 47(1)(a) An operator must ensure that all food in the food establishment is
(a) labelled and identified as being from a source that is subject to inspection; or
- Pre-packaged cooked beans, baked goods, and pickled products without basic labelling information, e.g., product name, producer and producer address, ingredients list, production date, etc. Provide labelling information on all pre-packaged foods. Refer to the Industry Labelling Tool resource provided.
- 42(1)(c) An Inspector may require an operator to implement sampling and testing procedures to demonstrate any of the following:
(c) that compositional standards set by government agencies and marketing boards are met.
- Inspection
5 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Walk-in cooler wall surfaces with paint lifting/pealing, and liquid pooling and bulging behind paint. Walk-in cooler flooring covered with cardboard. Walk-in cooler surfaces require maintenance. Remove cardboard from walk-in cooler. Floors, walls, and ceilings in storage areas must be kept in good repair. Seal walk-in cooler surfaces with materials that are smooth, impervious, and easily cleanable. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris.
- 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;
- Bulk dry goods noted with utensils handle down in foods. Store utensils in a sanitary manner to prevent potential for cross-contamination. Utensils removed on site. 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. Equipment and utensils must handle and store in a sanitary manner to protect food from contamination.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: {temperature records for cooling equipment}
- 42(1)(c) An Inspector may require an operator to implement sampling and testing procedures to demonstrate any of the following:
(c) that compositional standards set by government agencies and marketing boards are met.
- Facility producing pickled products (beats, green tomato chow, bread & butter pickles, mustard pickles), from untested family recipes. Remove pickled products from display and stop offering. Third party testing is required. Testing results must be provided the Department for review and approval as soon as available.
- 47(1)(a) An operator must ensure that all food in the food establishment is
(a) labelled and identified as being from a source that is subject to inspection; or
- Pre-packaged cooked beans, baked goods, and pickled products without basic labelling information, e.g., product name, producer and producer address, ingredients list, production date, etc. Provide labelling information on all pre-packaged foods. Refer to the Industry Labelling Tool resource provided.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;