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MAMATSU FRESH ASIAN KITCHEN

205 PROVOST, NEW GLASGOW · Food Establishment

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • No certified food handlers on site during inspection. One certified food handler per shift is required to be certified in food hygiene training. In accordance with Section 6.3.4 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
  3. Inspection

    0 infractions

  4. Inspection

    3 infractions

    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • No certified food handlers on site during inspection. One certified food handler per shift is required to be certified in food hygiene training. In accordance with Section 6.3.4 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
    • 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;
      • Cleaning is required for hand washing station and wall dripping with grease by overhead canopy. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.
    • 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.
      • Observed raw eggs (2 cartons of 24) seating at room temp. Eggs must be stored at under refrigeration temperatures of 4C (40F) or below. 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