KNIGHTS OF COLUMBUS 2181
10 COLLINS, YARMOUTH · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
3 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.
- Ensure that food contact surfaces such as counters and fridges are sanitized after cleaning, such as by the use of chlorine at 100-200ppm. Obtain and label a 1L spray bottle and chlorine (bleach) for use as kitchen sanitizer (1tsp bleach per L bottle, mixed daily).
- 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;
- Obtain chlorine test strips for restaurants to verify safe dishwasher chlorine concentration on startup each day of operation.
- 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.
- Obtain a thermometer for your fridge.
- 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.
- Inspection
5 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.
- 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.
- Ensure that food contact surfaces such as counters and fridges are sanitized after cleaning, such as by the use of chlorine at 100-200ppm. Obtain and label a 1L spray bottle and chlorine (bleach) for use as kitchen sanitizer (1tsp bleach per L bottle, mixed daily).
- 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;
- Service your dishwasher so that it dispenses sanitizer solution per manufacturer specifications (achieve chlorine 50ppm or higher during sanitizing rinse). Obtain chlorine test strips for restaurants to verify safe dishwasher chlorine concentration on startup each day of operation. Manually sanitize dishes following washing, by immersion for two minutes in chlorine solution at 100-200ppm, until your dishwasher is confirmed operating per manufacturer specifications.
- 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;
- Increase the frequency at which hard to reach areas are cleaned, and conduct a deep clean of your kitchen to remove mold and debris from identified areas, including but not limited to: -Fridge door. -Sink by dishwasher -Underneath dishwasher.
- 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.
- Obtain a thermometer for your fridge.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.