JUNGLE JIM'S
95 STARRS, YARMOUTH · Food Establishment
7 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- 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 2.7(c) and Section 2.7(d) of the NS Food Retail and Food Services Code, you must ensure all lighting fixtures are shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils or linens. Replace the three damaged light covers.
- 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
6 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 2.7(c) and Section 2.7(d) of the NS Food Retail and Food Services Code, you must ensure all lighting fixtures are shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils or linens. Replace the three damaged light covers.
- 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;
- Ensure that your staff washroom paper towel dispenser is restocked and functional at all times, so that staff practice proper hand hygiene after using the bathroom.
- 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 foodsafe sanitizer, such as chlorine at 100-200ppm (1/2 tsp bleach per 1L spray bottle, prepared daily) is available at all times during operation. Ensure that all staff are trained on sanitizer use. Food contact surfaces such as counters must be sanitized regularly (after cleaning, between tasks such as handling raw meat, after 4 hours of use).
- 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;
- Begin a daily log of your dishwasher sanitizer concentration to ensure that it continues to operate safely.
- 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.
- Update your internal procedures so that appropriate corrective actions are taken when temperature exceedances (>4C) are noted in your cold storage units.
- 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.
- Ensure that utensils such as knives are stored in a location that is regularly cleaned and sanitized. Ensure that condiment spray bottles and other items that are handled are not stored in direct contact with foods.
- 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
2 infractions
- 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 discarded during inspection. Ensure that you regularly audit your temperature logs, and act immediately if an exceedance is measured. Ensure staff responsible for temperature logs know proper procedure: remeasure if an exceedance is observed, and report to staff if the exceedance persists to determine if foods need to be discarded.
- 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.
- Ensure that only food grade containers are used. Do not store foods in damaged containers.
- 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.
- Inspection
0 infractions
- Inspection
1 infraction
- 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 discarded during inspection.
- 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.