Kiwanis Cones
300 PRINCE ALBERT, DARTMOUTH · Food Establishment
5 inspections
- Inspection
0 infractions
- 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;
- Hand sink must be unobstructed at all times and stocked with paper towel on a dispenser.
- 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
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;
- Hand sink must be unobstructed at all times and stocked with paper towel on a dispenser.
- 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
- Inspection
2 infractions
- 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;
- Dishes must be: i. thoroughly scraped clean of gross foreign materials and food scraps; ii. washed in the first compartment sink in detergent solution capable of removing grease and food particles and that is maintained at a temperature of not less than 45C (113F); iii. rinsed in the second compartment sink in clean potable water maintained at a temperature of not less than 45C (113F); and iv. sanitized in the third compartment sink by immersion, in one of the following methods: i. for at least 2 minutes in water at a temperature of at least 77C (171F); ii. for at least 2 minutes in a chlorine solution of 100 - 200 mg/L available chlorine at a temperature of not less than 45C (113F); iii. for at least 2 minutes in a solution containing a quaternary ammonium compound having a strength of not higher than 200 mg/L consistent with efficacy at a temperature of not less than 45C (113F); iv. for at least 2 minutes in a solution containing not higher than 25 mg/L iodine at a temperature of not less than 45C (113F); or v. air-dried NOTE: The solutions used for the methods outlined in (iv) must be completely changed often enough to prevent utensils from becoming soiled and to maintain the bactericidal effect of the solution. . The operator should test the temperatures of the water and the sanitizer concentration frequently to ensure that effective sanitizing is occurring.
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations.
- 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;