LOCKEPORT ELEMENTARY SCHOOL CAFETERIA
73 BEECH, LOCKEPORT · Food Establishment
4 inspections
- Inspection
1 infraction
- 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;
- Ensure that foods and food packaging are stored in finished areas, and off the ground. Additional shelving in appropriate locations needed. Ensure that raw is stored separate from ready-to-eat, event when frozen.
- 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;
- Inspection
0 infractions
- Inspection
1 infraction
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- Obtain a probe thermometer to verify internal cooking and hot holding temperatures.
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- 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;
- In accordance with Section 4.2.5 and Section 4.2.8 of the NS Food Retail and Food Services Code, you must sanitize food contact surfaces and dishes after washing them. Ensure that the sanitizer used is intended for use on food contact surfaces.
- 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;