McDonald's Barrington Passage
38 HIGHWAY 330, BARRINGTON PASSAGE · Food Establishment
4 inspections
- 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;
- In accordance with Section 2.15 of the NS Food Retail and Food Services Code, you must equip toilet room handwashing stations for staff with paper towel in a dispenser.
- 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.
- In accordance with Section 4.2.8 of the NS Food Retail and Food Services Code, when quaternary ammonium compound is used as a chemical sanitizer, the solution must have a strength of not higher than 200mg/L.
- 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;
- Inspection
1 infraction
- 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.
- In accordance with Section 4.2.8 of the NS Food Retail and Food Services Code, when using quaternary ammonium compounds to sanitize dishes after manual washing, a concentration of no higher than 200ppm should be used. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, equipment that is used continuously at room temperature for the handling of potentially hazardous foods should be cleaned and sanitized at least every four hours.
- 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.
- Inspection
0 infractions
- Inspection
1 infraction
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Provide a report for a test of your drinking water showing absence of total coliforms and e.coli, taken within the past 4 months, to demonstrate your facility's water is potable.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;