MISHOO'S VARIETY
1 WEST PENNANT, SAMBRO · Food Establishment
5 inspections
- Inspection
1 infraction
- 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;
- Ensure adequate supplies are available by the dedicated hand wash sink.
- 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
2 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 the cardboard that is used as liner inside the milk fridge as it is absorbent and not easily cleanable.
- 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.
- In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.
- 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;
- 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.
- Sanitizer solution facility had at the time of inspection tested negative during test strip for concentration. Ensure chlorine sanitizer is prepared daily and the towels/rags used are kept in the solution.
- 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.
- In accordance with Section 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately. Frozen food items should not be thawed in the dish-washing sink.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- Bleach bottles stored above cans of evaporated milk in the store area. Chemicals should never be stored with/above food items.
- 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
8 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;
- Hand wash sink in the kitchen observed filled with soiled dishes. Hand wash sinks must be accessible to food handlers at all times and be used for no other purpose other than hand washing. Soiled dishes removed from the hand wash sink at time of inspection.
- 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;
- Hand soap in a dispenser and paper towel in or on a dispenser required at the kitchen hand wash sink.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- No hand wash soap available at the hand wash sink in the staff washroom. Hand wash soap restocked at time of inspection.
- 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;
- Food handler unable to demonstrate proper manual dish washing procedure. Dishes must first be washed in hot water and detergent in the first compartment, rinsed with water, and then sanitized in the second compartment in an approved food grade sanitizer (e.g. 1/2tsp of unscented household bleach per 1L of water).
- 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;
- Debris and milk spills observed on the floor in the walk-in cooler. Clean and sanitize floor in the walk-in cooler.
- 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.
- Blue Lobster liquor boxes observed being lined and reused for cooling blanched fish. Card board boxes are not to be reused for food preparation.
- 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.
- Scotts Shop Multipurpose towels observed being used to cover cheese and fish to absorb moisture. Scotts Shop Multipurpose towels are not food grade and should not be used for food preparation.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Food Establishment Permit expired February 24, 2023. Renew permit within the next 5 business days.
- 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;