Home Away From Home Child Care Program- Barrington Location
42 HIGHWAY 330, BARRINGTON PASSAGE · Food Establishment
4 inspections
- Inspection
1 infraction
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Ensure that your head cook holds a valid certificate in safe food handling.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Inspection
0 infractions
- Inspection
2 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 2.2 of the Food Retail and Food Services Code, sites for food premises must be chosen that are free from conditions that might interfere with their sanitary operation, and should be set reasonably apart from waste disposal facilities, incompatible processing facilities, and any offensive trades. Waste sorting and storage operations are considered incompatible with food establishments, as they create conditions favorable for the harbourage of insects, rodents, and other pests. Furthermore, storing waste directly against a building encourages pests to find or create entry points to the facility. The observed small-scale recyclable waste sorting and storage operation should therefore be conducted at least 7.5 meters (~25 feet) from the daycare facility and building. A greater distance may be required if the scale and/or sanitary conditions of the operation change.
- 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 3.3.6 of the Nova Scotia Food Services and Food Retail Code, you must cool foods from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours. Improperly cooled, temperature abused potentially hazardous foods discarded during inspection.
- 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
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;
- In accordance with Section 4.2.5 and 4.2.8 of the NS Food Retail and Food Services Code, you must sanitize dishes after washing them.
- 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;