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Karls Pizza Shop

6490 HIGHWAY 3, WESTERN SHORE · Food Establishment

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 infractions

    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • 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. Operator's course expired in 2024. Completion of a new course is required.
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Food permit is expired. Renew permit immediately.
  3. Inspection

    1 infraction

    • 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;
      • Either a new handwashing sink must be installed in the kitchen or basin must be replaced and tap must be affixed to the basin.
  4. Inspection

    4 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;
      • Either a new handwashing sink must be installed in the kitchen or basin must be replaced and tap must be affixed to the basin.
    • 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;
      • All personnel belongings must be stored at a designated place in the staff washroom. They must be removed from the sink basin. Handwashing sink must be readily available to wash hands at all times.
    • 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;
      • Dough machine bowl must be replaced to protect food from contamination.
    • 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored (a) separately from areas where food is processed or prepared;
      • Pairs of shoes must be removed from the kitchen.