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Kingston Superstore 318

470 MAIN, KINGSTON · Food Establishment

6 inspections

  1. 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;
      • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. General cleaning is completed in the following areas but not limited to: Under / behind cooking equipment in meals to go, the meals to go walk-in cooler ceiling / fan, and the dairy fridge walk-in cooler ceiling / fan.
  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Display case for cold salads not holding <=4C in potentially hazardous foods. 7 bowls >4C for >4hours voluntarily discarded. Have unit corrected / serviced before reuse for storage of potentially hazardous foods.
  4. Inspection

    2 infractions

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING, AND SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED, & SANITIZED.
      • Clean under all racks in rear storage areas, discard any disposable containers on floor and clean behind metal curbs through out store.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Display case for cold salads not holding <=4C in potentially hazardous foods on one end. Four bowls voluntarily discarded. Operator to manage issue
  5. Inspection

    2 infractions

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING, AND SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED, & SANITIZED.
      • Clean / sanitize sinks in meat room. Clean /sanitize all sinks in produce area and clean floors and hard to get areas. Clean under all racks in rear storage areas, discard any disposable containers on floor and clean behind metal curbs through out store. Cease use of bakery display for open foods where design does not protect food (corrected during inspection).
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Display case for cold salads not holding <=4C in foods. Potentially hazardous foods were discarded. Old bakery display case not holding <4C in potentially foods were removed during inspection for discard. Both cases must be serviced / adjusted and holding <=4C in foods before reuse.
  6. Inspection

    1 infraction

    • 19(1)(a) - FAILING TO LOCATE, DESIGN, & CONSTRUCT FOOD ESTABLISHMENT TO MINIMIZE RISK OF CONTAMINATING FOOD. A food establishment must be located, designed, constructed and maintained to ensure that the risk of contaminating the food is minimized.
      • Bakery self serve display is improperly designed to protect food & for sneeze guard protection. Operator will use open areas for packaged foods until design corrected.