LOST CREEK GOLF CLUB
310 KINSAC, BEAVER BANK · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
4 infractions
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Dishwasher was not working at the time of inspection. You must get it repaired to allow adequate washing and sanitation of utensils. You must wash and sanitize utensils manually with 3-compartment sink method using bleach (1/2 tsp per litre water) until the dishwasher gets repaired.
- 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.
- Food contact sanitizer in spray bottle did not measure for any sanitizer. A bleach sanitizer in concentration of 100 ppm was prepared in a spray bottle during inspection.
- 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.
- One fridge in the kitchen measured above 4 degrees Celsius. There was no potentially hazardous food stored in this fridge at the time of inspection. 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. You must get the fridge repaired to achieve a temperature of 4 degrees C or less. Temperature logs must be recorded and maintained for all fridges.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Food establishment permit that was posted on site was expired. Replace with the valid permit.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Inspection
4 infractions
- 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.
- 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;
- Have the above noted areas cleaned and maintained.
- 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. Have the cooler repaired to achieve a temperature of 4 degrees C or less. Move potentially hazardous foods to a cooler capable of holding 4 degrees C 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.
- 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. Keep self serve items on ice or in a cooler.