HADDOCK SHACK
6435 HIGHWAY 3, LOWER WOODS HARBOUR · Food Establishment
4 inspections
- Inspection
1 infraction
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Renew your food permit by submitting a completed renewal application with applicable fee by June 01 2026 or before you open for the season - whichever comes first.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Inspection
0 infractions
- 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;
- Install a second large sink compartment in the newly expanded section in order to meet the minimum 2-compartment requirement for manual dishwashing of your larger dishes. Install an additional designated handwashing sink if you intend to use that space for ANY food preparation.
- 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;
- Inspection
3 infractions
- 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;
- Sanitize dishes manually after washing and rinsing them in accordance with Section 4.2.8 of the NS Food Retail and Food Services Code.
- 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;
- Install a second large sink compartment in the newly expanded section in order to meet the minimum 2-compartment requirement for manual dishwashing of your larger dishes. Install an additional designated handwashing sink if you intend to use that space for ANY food preparation.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Sample your drinking water supply for bacteria and provide a copy of the report showing absence of Total Coliforms and E.coli to demonstrate the water is potable.
- 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;