Laughing Whale Coffee Roasters - Coffee Bar
263 LINCOLN, LUNENBURG · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
1 infraction
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Low-temperature chlorine dishwasher was not dispensing chlorine sanitizer during the inspection. Staff have been instructed to manual sanitize dishes and equipment using bleach and water measuring 100ppm.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Inspection
1 infraction
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Low-temperature chlorine dishwasher was not dispensing chlorine sanitizer during the inspection. Staff have been instructed to manual sanitize dishes and equipment using bleach and water measuring 100ppm.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Inspection
0 infractions
- Inspection
4 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;
- Hand-wash sinks must be designated for handwashing only.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- 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.
- Dirty/soiled used clothes must not be sitting in the handwashing sink. They should be kept in a closed container or bag until to be washed in the laundry. If you want to re-use the clothes, you must keep them in a bucket containing sanitizer solution.
- 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.
- Ensure that fridge is able to maintain a temperature of 4 °C, or lower. You can do this by checking the temperature frequently and maintaining temperature logs. If the fridge is not operating adequately, you must store all potentially hazardous food items in a different fridge until the other fridge is fixed.
- 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;