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JUST US! COFFEE ROASTERS CO-OP

11865 HIGHWAY 1, HORTONVILLE · Food Establishment

6 inspections

  1. Inspection

    2 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Adjust temperature of water at handicap washroom sink to be warm water provided. Provide enclosed paper towel dispensers at front handwash sink & rear staff washroom.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean decorative wood around front servery. Clean behind equipment far end of servery. Repair / replace light fixture in dry storage area of main kitchen. Increase lighting levels in front servery behind counter to >= 540 Lux by additional lighting being added.
  2. Inspection

    1 infraction

    • 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;
      • Cleaning needed behind the dishwasher and on the ceiling.
  3. Inspection

    0 infractions

  4. 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.
      • Inside cooler must be clean from signs of growing mold.
    • 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; and calibrate all thermometers routinely and maintain calibration logs.
  5. Inspection

    0 infractions

  6. Inspection

    3 infractions

    • 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.
      • The main entrance of the kitchen must be equipped with a screen to prevent insect entry.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep all foods covered when not in use.
    • 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 In accordance with Section 3.3.6 of the Nova Scotia Food Services and Food Retail Code, you must cool foods from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours.