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MediTerra Grocery

1067 BEDFORD, BEDFORD · Food Establishment

3 inspections

  1. Inspection

    3 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;
      • The hand washing station must have a paper towel dispenser installed within a reasonable distance of the 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;
      • The mechanical dishwasher is not providing any chemicals during its operation. Service the dishwasher so that it provides detergent during the wash cycle, and sanitizer during the rinse cycle. Sanitizer must be provided at the correct concentration.
    • 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.
      • The salad bar refrigerator must be plugged in and holding the correct temperature. No food items are inside the salad refrigerator at the time of the inspection.
  2. Inspection

    0 infractions

  3. Inspection

    4 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Door sweeps must be installed on all exterior doors to eliminate gaps and prevent rodent entry.
    • 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;
      • Mold was observed on racks in the walk-in cooler; racks must be cleaned and sanitized.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Pest droppings were observed on the dishwasher and adjacent surfaces. These areas must be cleaned and sanitized.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Meat products must be properly labelled in accordance with CFIA labelling requirements.