LITTLE CHRISTO'S
332 MAIN, ANTIGONISH · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
3 infractions
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Operator must ensure that the restaurant kitchen floor is adequately cleaned and sanitized
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- Raw meat and ready to eat foods must be stored separately in the freezers on site to prevent cross contamination.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Inspection
0 infractions
- Inspection
1 infraction
- 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.
- Inspection
6 infractions
- 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;
- .In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must protect all food items from contamination such as water leakage, pest infestation or any other unsanitary condition. Water leak under the handwashing sink in the kitchen, and from the hot water tank, both to be repaired. All standing water to be removed, and any water damage to be repaired.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Utensils used to scoop ice must be stored in a container that is cleaned and sanitized daily.
- 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.
- A minimum of one member of personnel with valid food hygiene training must be on-site during all hours of operation.
- 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.
- Pizza oven to be cleaned to remove buildup of food debris. All equipment must be cleaned on a regular schedule to prevent buildup of dust, dirt, and debris.
- 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
- Frozen, take home, meals must be properly labelled. Labels to include ingredient list, date of preparation, and cooking instructions.
- 9(a) An operator must renew a permit, other than a temporary 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;
- Completed renewal application and applicable fee to be submitted in order to renew application.
- 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;