Jessy's Pizza
61 STELLA, PORTERS LAKE · Food Establishment
3 inspections
- Inspection
2 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Remove plastic wrap off of bottom shelves of stainless steel shelving units so that they are smooth and easily cleanable.
- 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 donair slicer is washed and sanitized a minimum of every 2 hours when in constant use throughout the day.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
0 infractions
- Inspection
4 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;
- Supply paper towel in dispenser at the kitchen hand hygiene sink and do not block access to station. Hand washing stations must be easily available and accessible for food handlers use. Ensure a constant supply of hand washing soap and paper towel in dispenser. Hand washing sink observed to be blocked at the time of inspection. 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(c) 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:
(c) the person takes adequate measures to prevent food from being contaminated by hair;
- Kitchen staff were observed with afro and another one with grown beard during inspection. Obtain beard nets. staff don hairnets on site. In accordance with Section 5.5 of the NS Food Retail and Food Services Code, you must ensure all personnel involved in food preparation and any person entering the food preparation and/or food storage area must wear hair restraints and beard nets where appropriate.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- No certified food handlers on site at the time of inspection. In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: Temperature logs for cold/hot holding. Records must be kept on site for a min of 90 days.
- 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;