Hunky Dory Takeout

110 PEGGYS POINT, PEGGYS COVE · Food Establishment

2 inspections

1. InspectionMay 14, 2026

   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.
     • Reheat pot of gravy to an internal temperature of 74 degrees Celsius and then hot hold at 60 degrees Celsius.
   • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
     • Develop a Quality Assurance (Management) System for Sous Vide food. In accordance with Section 3.1.2 of the Nova Scotia Food Services and Food Retail Code, your Quality Assurance (Management) system must: i) identify all possible health hazards related to food; ii) identify critical control points in the production and processing of food products with potentially hazardous ingredients (including raw ingredients) that could contaminate other food; iii) establish critical limits for each critical control point; iv) identify procedures to regularly monitor critical control points on the critical limits; v) include corrective actions and procedures to follow when deviations from critical limits occur; and vi) record all exceptions to the procedures/specifications that impact food safety, and establish verification processes, as appropriate.
2. InspectionMay 14, 2025

   0 infractions