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JUNGLE JIMS EATERY

127 NORTH FOORD, STELLARTON · Food Establishment

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 8(2) A permit must be posted in a conspicuous location in the food establishment.
      • Valid food permit must be posted in a conspicuous location in the food establishment.
  3. Inspection

    0 infractions

  4. Inspection

    4 infractions

    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: ii. are equipped with a handwash station; including a liquid soap and paper towel dispenser;
    • 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.
      • Dishwasher requires maintenance to ensure there is enough chlorine during the sanitizing cycle.
    • 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;
      • Observed staff perform inadequate handwashing. Educated about proper hand hygiene procedure. Staff washed their hands a second time. In accordance with Section 5.7 of the NS Food Retail and Food Services Code, you must: ensure Food Handlers thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
    • 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;
      • Bar ice maker machine observed with mold growth. Cleaning and sanitizing of unit is required. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.