Mizo Drinks
1549 LOWER WATER, HALIFAX · Food Establishment
2 inspections
- Inspection
2 infractions
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Equipment that is used continuously at room temperature for the handling of potentially hazardous foods (e.g., blenders) must be cleaned and sanitized at least every four hours and at the end of operation.
- 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;
- Ensure all dishes and utensils undergo a sanitize step when washing in two-compartment sink.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Inspection
0 infractions