JB'S STEAK & SEAFOOD
55 HIGHWAY 330, BARRINGTON PASSAGE · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
2 infractions
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Repair your chemical sanitizing dishwasher so that it operates in accordance with manufacturer specifications. Manually sanitize dishes by immersion in 100-200ppm chlorine until the unit is repaired.
- 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;
- Ensure that the ice machine is cleaned, descaled, and sanitized at a frequency to prevent visible mold growth.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- 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 3.5 of the NS Food Retail and Food Services Code, ensure that prepared foods and raw vegetables are stored above raw meat and fish products.
- 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
0 infractions
- Inspection
4 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 4.2.5 of the NS Food Retail and Food Services Code, dishes must be effectively sanitized. Repair/service the chemical sanitizing dishwasher so that it dispenses chlorine sanitizer at the manufacturer required concentration of 50ppm. Manually sanitize dishwashers in accordance with Section 4.2.8 of the NS Food Retail and Food Services Code until the dishwasher is repaired.
- 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. Either keep the back door shut, or install a screen that completely seals along the seams/frame.
- 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 there is at least one certified food handler in your kitchen at all times during operation, and that they can present their valid certificate when asked.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Store all food and food packaging at least 6inches off the floor on racks, shelves, or pallets. Store raw meat below/separate from ready-to-eat foods and produce. Store ice scoops so that the handles do not come in contact with the ice.
- 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;