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Grand View Restaurant Brier Island Lodge Westport

557 WATER, WESTPORT · Food Establishment

5 inspections

  1. Inspection

    1 infraction

    • 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;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls.
  2. Inspection

    0 infractions

  3. Inspection

    0 infractions

  4. Inspection

    1 infraction

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Low temperature chlorine dishwasher was not dispensing sanitizer during the inspection. Ensure chlorine sanitizer is dispenser according to the manufacturers specifications (50-100ppm chlorine). Manual dishwashing and sanitizing to take place until the dishwasher is functioning properly.
  5. Inspection

    1 infraction

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Low temperature chlorine dishwasher was not dispensing sanitizer during the inspection. Ensure chlorine sanitizer is dispenser according to the manufacturers specifications (50-100ppm chlorine). Manual dishwashing and sanitizing to take place until the dishwasher is functioning properly.