HONEYCOMB HEALTH MARKET
805 PRINCE, TRURO · Food Establishment
9 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 47(1)(a) An operator must ensure that all food in the food establishment is
(a) labelled and identified as being from a source that is subject to inspection; or
- All packaged food sold in establishment must be labelled indicating the source.
- 47(1)(a) An operator must ensure that all food in the food establishment is
(a) labelled and identified as being from a source that is subject to inspection; or
- Inspection
1 infraction
- 47(1)(a) An operator must ensure that all food in the food establishment is
(a) labelled and identified as being from a source that is subject to inspection; or
- All packaged food sold in establishment must be labelled indicating the source.
- 47(1)(a) An operator must ensure that all food in the food establishment is
(a) labelled and identified as being from a source that is subject to inspection; or
- Inspection
0 infractions
- Inspection
1 infraction
- 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
- Renew Food Establishment Permit with department as soon as possible.
- 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
- Inspection
2 infractions
- 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.
- Potentially hazardous foods must be stored at a temperature of 4C (40F) or colder to prevent bacterial growth.
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- All fridges must be equipped with a functioning indicating thermometer to monitor storage temperatures.
- 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
4 infractions
- 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.
- In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.
- 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.
- Potentially hazardous foods must be stored at a temperature of 4C (40F) or colder to prevent bacterial growth.
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- All fridges must be equipped with a functioning indicating thermometer to monitor storage temperatures.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Food Establishment Permit must be posted in view of the public.
- 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.
- Inspection
2 infractions
- 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.
- A minimum of one staff with valid food handler training must be present at all times.
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- A functioning indicating thermometer is required in fridge to monitor storage temperatures.
- 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
6 infractions
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Handwashing station must be equipped with hand soap and paper towel in a dispenser.
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- Public washroom is required if seating is available to the public. Washroom on site must be made available to the public or have seating removed.
- 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.
- A minimum of one staff with valid food handler training must be present at all times.
- 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;
- All dishes, including those used for smoothie preparation, must be washed using the proper manual dishwashing method of (1) wash, (2) rinse, (3) sanitize, and (4) air dry.
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- A functioning indicating thermometer is required in fridge to monitor storage temperatures.
- 82(1) No person shall operate a food establishment, unless exempted by the Administrator, without first having obtained a permit from the Administrator.
- Food Establishment Permit has expired, permit must be renewed with department as soon as possible.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;