MARIA'S CONVENIENCE STORE
81 KING, SHELBURNE · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
2 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;
- In accordance with Section 4.2.8 of the NS Food Retail and Food Services Code, when manual dishwashing procedures are used for cleaning and sanitizing dishes, a two-compartment sink is required at a minimum. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, a designated handwashing sink is required in each food preparation area; that handwashing sink cannot be used for any other purpose than handwashing. Install an additional large compartment sink directly next to the existing one, and an additional small handwashing sink in the food preparation area, or else install a large two compartment sink for dishwashing and designate the existing sink for handwashing only. OR Remove all food preparation equipment (slushie machines, popcorn maker, hot dog steamer) that require dishwashing to use.
- 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;
- Store bait such as live worms in a separate fridge from foods meant for human consumption.
- 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;