LA ROZZI BISTRO AND FILIPINO GROCERY LTD.
72 GARY MARTIN, BEDFORD · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
3 infractions
- 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;
- Handwash facilities must be located to allow convenient use by food handlers in the food preparation area and be always accessible for the use of workers. They can not be used for purposes other than handwashing. They must be provided with single-use soap dispensers (e.g., liquid soap) and single-use hand drying devices such as paper towel dispensers and/or hot air dryers.
- 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.
- Test strips required to determine the strength of any chemical used as the sanitizing agent when manual dishwashing.
- 9(a) An operator must renew a permit, other than a temporary food service event 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;
- Renew eating establishment permit as soon as possible.
- 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
0 infractions
- Inspection
1 infraction
- 23(3) The equipment referred to in subsections (1) and (2) must be made of materials that are suitable for their intended purpose and that are non-toxic to food.
- In accordance with subclause 2.9 (c)(v) of the Nova Scotia Food Retail and Food Services Code: the facilities used for the storage of food, food ingredients, equipment and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging must be designed and constructed so that they (v) protect food from contamination during storage.
- 23(3) The equipment referred to in subsections (1) and (2) must be made of materials that are suitable for their intended purpose and that are non-toxic to food.
- Inspection
2 infractions
- 23(3) The equipment referred to in subsections (1) and (2) must be made of materials that are suitable for their intended purpose and that are non-toxic to food.
- In accordance with subclause 2.9 (c)(v) of the Nova Scotia Food Retail and Food Services Code: the facilities used for the storage of food, food ingredients, equipment and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging must be designed and constructed so that they (v) protect food from contamination during storage.
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius.
- 23(3) The equipment referred to in subsections (1) and (2) must be made of materials that are suitable for their intended purpose and that are non-toxic to food.