Island Paradise Catering
2 OCHTERLONEY, DARTMOUTH · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
2 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;
- In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. In accordance with Section 2.15 of the NS Food Retail and Food Services Code, you must equip toilet rooms for staff and the public with hand washing stations.
- 27(a) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(a) the person is clean and sanitary and shows good personal hygiene;
- In accordance with Section 5.5 of the NS Food Retail and Food Services Code, you must ensure personnel involved in food preparation and any person entering a food preparation or storage area should wear hair restraints such as clean hats or a hair nets. Where required, beards should be completely covered with beard nets. In accordance with Section 5.6 of the NS Food Retail and Food Services Code, you must: ensure Food Handlers who engage in activities which may result in the transfer of bacteria (e.g., sneezing, touching hair/ eyes/ mouth/ nose, etc.), wash their hands before resuming food service activities and food handling. b. ensure Food Handlers do not smoke while handling food, utensils, or food surfaces. c. prohibit smoking within food service establishment, except in designated areas and under conditions as noted in the NS Smoke-Free Places Act and Regulations 2002.
- 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;
- Inspection
2 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;
- Inadequate temporary handwashing station set-up. Only the water jug with the catch basin were set-up at the time of inspection. No soap and paper towel available at the station. The temporary handwashing station must be properly set-up at the food service booth with all handwashing supplies in dispensers. The handwashing station must be available and accessible for food handler's use during operating hours. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
- 27(a) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(a) the person is clean and sanitary and shows good personal hygiene;
- Inadequate and/or lack of hand hygiene practices. In accordance with Section 5.6 of the NS Food Retail and Food Services Code, you must: ensure Food Handlers who engage in activities which may result in the transfer of bacteria (e.g., sneezing, touching hair/ eyes/ mouth/ nose, money, debit machine, cell phone devices, etc.), wash their hands before resuming food service activities and food handling.
- 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;