Indian Spice Land Truro Ltd.
572 PRINCE, TRURO · Food Establishment
6 inspections
- Inspection
1 infraction
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Washroom must be equipped with hand soap and paper towel in a dispenser for adequate handwashing facilities.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Inspection
1 infraction
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Washroom must be equipped with hand soap and paper towel in a dispenser for adequate handwashing facilities.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Inspection
1 infraction
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Washroom must be equipped with hand soap and paper towel in a dispenser for adequate handwashing facilities.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Inspection
2 infractions
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Washroom must be equipped with hand soap and paper towel in a dispenser for adequate handwashing facilities.
- 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
- Food Establishment Permit expired. Renew permit with the department as soon as possible.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Inspection
2 infractions
- 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 indicator thermometer to monitor storage temperatures.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- Damaged food containers, specifically dented cans, must not be offered for sale as the contents may be exposed to pathogenic bacteria.
- 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.
- Inspection
0 infractions