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Martinique Desserterie

7896 HIGHWAY 7, MUSQUODOBOIT HARBOUR · Food Establishment

3 inspections

  1. Inspection

    1 infraction

    • 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;
      • General cleaning is required in hard to reach areas such as under/behind cooking equipment and shelving units.
  2. Inspection

    0 infractions

  3. Inspection

    5 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Remove cardboard under the wooden table next to the oven. Cardboard is not an easily cleanable material.
    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Rusty rack shelving observed next to the dish washing sinks. Rusty shelves are no longer easily cleanable. New shelves have been ordered. Wooden table next to the oven observed worn with missing pieces and exposed nails/screws. Replace wooden table next to the oven.
    • 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;
      • Paper towel dispenser installed on the wall at the hand wash sink.
    • 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;
      • Rodent droppings observed on the floor under the wooden table next to the oven and under the shelves by the back exit door. Clean and sanitize areas affected by rodent droppings.
    • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
      • Refrigeration temperatures must be verified and written in a log at least once daily. Temperature logs must be available onsite for review by the Public Health Officer.