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MELS MILNE COURT PETRO CANADA

8981 COMMERCIAL, NEW MINAS · Food Establishment

6 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Ice machine drain must be proper indirect connection to comply with National Plumbing Code and any requirements of local plumbing authority (now appears work done). Have plumber certify work on a work report for the inspector. Labelling is required for bagged ice to meet all basic / core label requirements and ensure traceability (See CFIA labelling Guide).
  2. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Ice Machine downstairs appears directly plumbed. Cease use of ice / machine until ice machine drain is made proper indirect connection to comply with National Plumbing Code and any requirements of local plumbing authority. Have plumber certify work work on a work report for the inspector. Once ice machine corrected, labelling is required for bagged ice to meet all basic / core label requirements.
  3. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Fix leaks / loose faucets at both sinks in sandwich prep. area. Use handwash sink for handwash only or relocate dispensers to the other sink.
  4. Inspection

    2 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES. 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;
      • Correct function of paper towel dispenser. Wash coffee pots etc. in equipment wash sinks downstairs and not in handwash sink.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITAITON PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED & SANITIZED. 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;
      • Clean equipment wash sink and handwash sink in bakery, exterior of large ingredient containers and fix light over bakers table before next use.
  5. Inspection

    0 infractions

  6. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES. 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;
      • Upstairs handwash sink must be dedicated use and not used for equipment washing. Equipment wash sink properly sized with mixable hot / cold water must be provided. Maintain single use paper towel in dispenser.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITAITON PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED & SANITIZED. 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;
      • Bakery requires cleaning of food storage fridge, exterior of dry ingredient containers and storage racks. Clean floor in dairy area of walk-in cooler. Repair / replace lights in bakery. Open dry ingredient bags once opened must be stored in tightly covered food grade containers. Improve cutting board sanitary condition.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE. An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Prep. table not holding <=4C in foods adjusted and operator to manage issue and also correct condensate issue.