MORRIS EAST RESTAURANT
620 NINE MILE, BEDFORD · Food Establishment
4 inspections
- Inspection
4 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;
- Repair or replace worn flooring in the walk-in cooler, by the chemical storage, and in the dish pit.
- 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.
- Repair high-temperature dish washer. Dishware/utensils used for the public must be washed, rinsed, and sanitized in the high-temperature dish washer in the bar. Kitchen dishes must be washed, rinsed, and sanitized in the two-compartment sink in the dish pit.
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Chemicals removed from original containers must be clearly labelled to identify contents.
- 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.
- Discontinue storing in-use food utensils in room temperature water. Acceptable methods of in-use utensils storage include a dipper well, a hot holding well, under refrigeration temperatures, or wiped clean with a sanitizer solution after each use and then cleaned and sanitized every 4 hours.
- 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
0 infractions
- Inspection
1 infraction
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Post food establishment permit in a conspicuous location in the establishment.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Inspection
4 infractions
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Equipment and utensils must protect food from contamination.
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; and calibrate all thermometers routinely and maintain calibration logs.
- 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.
- Store the ice scoop in a dedicated holder to protect from contamination.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Post food establishment permit in a conspicuous location in the establishment.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.