LISA'S YIG
451 MAIN, KENTVILLE · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Shelving required in reefer trailer so that food is not stored at least 6" off the floor.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Inspection
1 infraction
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Shelving required in reefer trailer so that food is not stored at least 6" off the floor. Organize walk-in freezer so food is not stored on the floor.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Inspection
3 infractions
- 19(2)(e) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(e) storage facilities that are designed to store foods, ingredients, non-food products and chemicals safely.
- Meat department is being use to store large amount of grocery items. Move grocery items to a different location for storage.
- 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;
- Cleaning required in the following areas: Fan guards in walk-in coolers. Under shelving in walk-in for cake department. Remove cardboard are dividers in prep coolers and they are not a material that can be cleaned and sanitized.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Shelving required in reefer trailer so that food is not stored at least 6" off the floor. Organize walk-in freezer so food is not stored on the floor.
- 19(2)(e) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(e) storage facilities that are designed to store foods, ingredients, non-food products and chemicals safely.
- Inspection
0 infractions
- Inspection
2 infractions
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- Organization required of the walk-in freezer in the basement to ensure all products are stored off the floor
- 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored
(a) separately from areas where food is processed or prepared;
- Re-locate the floor cleaning machine and associated cleaning products/equipment out of the meat room to a more appropriate area.
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;