Mern's Premade Meals
61 WILLIAM, YARMOUTH · Food Establishment
2 inspections
- Inspection
0 infractions
- Inspection
3 infractions
- 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.
- Ensure that dishes are washed, rinsed, and then sanitized by immersion for two minutes in sanitizer solution (such as chlorine at 100-200ppm) using the approved manual dishwashing method as specified in Section 4.2.8 of the NS Food Retail and Food Services Code. Ensure that counters and other food contact surfaces are similarly sanitized following wash/rinse.
- 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;
- Obtain chlorine test strips to verify the safe use of your sanitizer (confirm it is prepared at 100-200ppm).
- 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;
- Ensure that coolers and containers used to transport foods are kept clean and sanitized. Ensure that food, even shelf-stable food, is kept in an approved inspected space only.
- 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.