KIDS AND COMPANY, LOWER SACKVILLE
22 GLENDALE, LOWER SACKVILLE · Food Establishment
5 inspections
- Inspection
0 infractions
- 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;
- Bleach food sanitizer must be mixed daily to 100 ppm (1/2 teaspoon bleach per 1 litre of water).
- 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;
- Inspection
8 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;
- Shelving in the dry goods area must be resurfaced with approved, non-absorbent, and easily cleanable materials. Current shelving has mouse urine stains.
- 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;
- Paper towels must be stored in a dispenser.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Cracked light covers must be replaced, or shatterproof bulbs installed. One bulb was not shatterproof and requires a protective cover.
- 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;
- Scoops must not be stored directly in dry goods products (corrected during inspection).
- 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;
- Bleach food sanitizer must be mixed daily to 100 ppm (1/2 teaspoon bleach per 1 litre of water).
- 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 is required for the shelving units in front of oven.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Clean and disinfect all areas affected by mice. Mice droppings were observed on shelving units and food-grade bins.
- General Considerations Food preparation and kitchen areas must be separated from eating, play, toilet and diaper changing areas and should not be used as a passage while food is being prepared. Separation may be achieved by a door, counter, gate or room divider.
Food preparation, storage and service must follow the principles of food safety as provided by the Nova Scotia Food Safety Regulations.
Handwashing facilities must be provided in or adjacent to food preparation areas.
Thermometers must be used to ensure that the proper internal cooking and refrigeration temperatures of potentially hazardous foods are maintained.
The kitchen and kitchen equipment must be inaccessible to infants and toddlers. Older children may be permitted in the kitchen as an educational activity if under the direct supervision of staff who have foodhandler certification.
Home canned foods with the exception of jams and jellies, and foods in dented, rusted and bulging cans are not to be used. Food from cans without labels shall not be used.
Fresh fruits and vegetables shall be thoroughly washed before serving.
- A working thermometer must be kept on site for testing food products.
- 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;
- Inspection
1 infraction
- 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;
- In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
- 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;
- Inspection
0 infractions