HAMMONDS PLAINS PIZZA AND TAKE OUT
1679 HAMMONDS PLAINS, HAMMONDS PLAINS · Food Establishment
2 inspections
- Inspection
0 infractions
- Inspection
10 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;
- In accordance with Section 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. Complete renovations to ensure all surfaces are smooth, non-absorbent, tight-fitting, and easy to clean.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Keep the exterior door closed at all times to prevent rodent entry.
- 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;
- Moldy containers and napkins were discarded during the inspection. Ensure all utensils and food items are stored and maintained in a clean, sanitary condition.
- 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;
- Remove physical contamination hazards from the pizza dough machine (e.g., loose screws).
- 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;
- Replace damaged and heavily stained cutting boards that are beyond resurfacing.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Ensure proper sink plugs are available for filling and using cleaning sinks.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Replace broken and damaged shelving units. Discard units that are heavily soiled or corroded with black dirt.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department. At least one person per shift must hold valid food handler certification.
- 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;
- Conduct a thorough cleaning of the entire facility, including walls, floors, and equipment. Implement and maintain a regular cleaning schedule.
- 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;
- Prepare and use an approved food-grade sanitizer. Bleach food grade sanitizer: 1/2 teaspoon of bleach per 1 litre of water. (mix daily)
- 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;