Mahmoud Almasri
20 EXHIBITION, ANTIGONISH · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
2 infractions
- 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;
- Liquid soap in a dispenser, and paper towel in a dispenser, must be supplied at the designated handwashing sink.
- 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. All cut fruits and vegetables at market table must be kept on ice in order to ensure proper temperature of 4 degrees Celsius or less is maintained.
- 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;