Le Marche Parisien
620 NINE MILE, BEDFORD · Food Establishment
2 inspections
- Inspection
5 infractions
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Discontinue storing potentially hazardous foods in the front beverage display cooler. Ambient air temperature must measure 4 degrees Celsius or below; temperature adjust at time of inspection. Monitor temperature to ensure it returns to 4 degrees Celsius or below.
- 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.
- Discontinue use of the low-temperature dish washer for sanitizing. Repair the low-temperature dish washer so that the final sanitize rinse measures 100ppm chlorine. Sanitize dishes in the two-compartment sink.
- 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.
- Obtain a second plug/stopper for the two-compartment sink.
- 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.
- Quaternary ammonium sanitizer measured too strong - mix according to the manufacturer instructions on the bottle for food contact surfaces (200ppm).
- 47(2)(a) An operator must
(a) provide adequate food safety information to enable the purchaser to handle, store, process, prepare or display the food safely; and
- Remove Mizo Drinks from retail sale. Packaged food must be labelled as being from a source subject to inspection and include the production date/best before date, storage requirements, list of ingredients, unpasteurized notification, etc.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Inspection
1 infraction
- 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 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less
- 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.