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Logan's Daily Catch

2578 WESTVILLE, WESTVILLE ROAD · Food Establishment

2 inspections

  1. Inspection

    0 infractions

  2. Inspection

    5 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;
      • Door latch tapped up (it locks door) and door not closing properly. Fix/ replace the door latch to ensure the door closes properly and to prevent pest access. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests.
    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • There is unfinished surface right behind the food handling area with exposed insulation and electrical panel opened. Seal unfinished surface with materials that are smooth, impervious, and easy to clean. Install electrical panel door or enclosed panel.In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair.
    • 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;
      • No soap at handwashing station. Soap in dispenser is required. Ensure a constant supply of handwashing supplies. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
    • 27(f) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (f) the person refrains from any behaviour or practice that risks contaminating food.
      • Staff only using hand sanitizer to perform hand hygiene. Hand sanitizer is not a replacement for hand washing practices and educated about importance of handwashing. Hand washing must be conducted prior to food handling. In accordance with Section 5.6 of the NS Food Retail and Food Services Code, you must: ensure Food Handlers who engage in activities which may result in the transfer of bacteria (e.g., sneezing, touching hair/ eyes/ mouth/ nose, etc.), wash their hands before resuming food service activities and food handling.
    • 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.
      • No labels, tags, receipts, or invoices for Oysters during inspection. Proof of purchase is required. Hold tag #002181 issued, instructed not to use/sell the oysters until proof of purchase has been received and review by the Department.