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LYDGATE LOCK, STOCK & BARREL GENERAL STORE

464 BRIGHTON, LOCKEPORT · Food Establishment

3 inspections

  1. Inspection

    3 infractions

    • 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.
      • Ensure that foodsafe sanitizer (quats at 200ppm or chlorine bleach at 100-200ppm) is prepared and ready to use at all times in the kitchen during operation. Ensure that all staff who are expected to wash dishes prepare bleach sanitizer at a foodsafe level (100-200ppm): 1/2-1 tsp regular strength unscented household bleach per liter of water.
    • 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.
      • Ensure that ice cream scoops are stored under cold running water, such as a dipper well, in an ice slurry in the fridge, or washed and sanitized after each use. Ensure that the outside nozzles of the ice cream machine are cleaned and sanitized every 2-4 hours.
    • 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;
      • In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure that the facilities used for the storage of food, food ingredients, equipment and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging must be designed and constructed so that they: -protect food from contamination during storage -are constructed of materials that are durable and easily cleaned. Unsealed wood is not an acceptable finish for shelves, ceilings, and walls. Finish the newly constructed upstairs storage area: -Paint shelves. Ensure that you get the edges and undersides. -Install wall paneling over insulation (vapor barrier is NOT a suitable wall material) -PAINT walls and ceiling in the food storage area -seal off unfinished areas that can't be properly cleaned from the food storage area
  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.
      • In accordance with Section 88 of the Health Protection Act, you must comply with all terms and conditions of the Food Establishment permit, including (but not limited to) the following: The Permit Holder(s) shall advise the Department in writing prior to any proposed extensions or modifications to the Food Establishment. An amendment to this Permit may be required before implementing any extension or modification.