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MUG & ANCHOR PUB, THE

643 MAIN, MAHONE BAY · Food Establishment

6 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 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. Cutting board must be resurfaced or replaced.
  3. Inspection

    0 infractions

  4. Inspection

    0 infractions

  5. Inspection

    2 infractions

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors, walls, and ceilings are kept clean and in good repair. - Clean vent/fan in kitchen (dust/grease build-up).
    • 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. a. Potentially hazardous foods should be thawed quickly or in a manner that will prevent the rapid growth of pathogenic bacteria. b. Food may be thawed: i. under refrigeration at 40C or less; ii. completely submerged in cold running water; iii. as part of the cooking process (but only when thawing is taken into consideration in determining cooking time); and iv. by microwaving. Frozen chicken and scallops thawing on table were moved to refrigerators during the inspection.
  6. Inspection

    1 infraction

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • In accordance with Section 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must protect all food items from contamination such as water leakage, pest infestation or any other unsanitary condition. Cleaning required in the bar walk-in cooler (black substance on ceiling), cleaning required near piping under the bar sinks.