HARBOURSTONE ENHANCED CARE
84 KENWOOD, SYDNEY RIVER · Food Establishment
8 inspections
- Inspection
0 infractions
- Inspection
4 infractions
- 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.
- Complete extra cleaning of fridges, floors in serveries and resident fridges.
- 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.
- Repair dishwasher in Mira Bay to ensure it maintains 180F during rinse cycles.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Provide proper scoops for ice and avoid the use of takeout containers, mugs or cups.
- 37(2) Records maintained under subsection (1) must be made available when requested by an inspector.
- Maintain complete temperature and dishwashing records in main kitchen.
- 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.
- Inspection
0 infractions
- Inspection
1 infraction
- 19(2)(e) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(e) storage facilities that are designed to store foods, ingredients, non-food products and chemicals safely.
- In accordance with Section 2.9(a) of the NS Food Retail and Food Services Code, you must provide adequate storage facilities for all items required for operation of the food premise. Obtain adequate shelving for the banana boxes so they can be stored off the floor 6 inches on shelving or racking that is equipped with wheels to allow for visual inspection and cleaning.
- 19(2)(e) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(e) storage facilities that are designed to store foods, ingredients, non-food products and chemicals safely.
- Inspection
0 infractions
- Inspection
1 infraction
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less.
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Inspection
0 infractions
- Inspection
0 infractions