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Johny's Java

13 WEST PLEASANT, AMHERST · Food Establishment

3 inspections

  1. Inspection

    1 infraction

    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable.
  2. Inspection

    0 infractions

  3. Inspection

    5 infractions

    • 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;
      • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Identified areas needing a deep clean are: -spaces behind equipment on the counters -lower shelves -floor around and behind equipment and counters -floor to wall and floor to counter seams
    • 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;
      • In accordance with Section 4.2.5 and 4.2.8 of the NS Food Retail and Food Services Code, ensure using test strips that, when using chlorine as a food-safe sanitizer, it is at a concentration of 100-200ppm. Mix 1/2-1 tsp regular strength unscented household bleach to achieve this concentration. Obtain test strips at the correct detection range to verify the concentration of your chlorine (bleach) sanitizer. Note: pool test strips are not at the correct detection range.
    • 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.
      • In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less. Temperature abused foods, eggs and sauces, discarded during inspection.
    • 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.
      • In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; obtain thermometers for your fridges.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure stored items are protected from contamination such as water leakage, pest infestation or any other unsanitary condition by storing food and food packaging at least 6 inches off the floor on racks, shelves, or pallets.