MURPHYS FISH & CHIPS
88 ESPLANADE, TRURO · Food Establishment
3 inspections
- Inspection
0 infractions
- 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;
- Surfaces in establishment must be maintained in good condition and be non-absorbent, smooth, and easily cleanable.
- 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;
- Equipment and surfaces in establishment must be cleaned at a frequency that prevents the build up of dirt and debris.
- 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
2 infractions
- 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;
- Regular cleaning of non-food contact surfaces (including floor of walk-in cooler, behind fryers, and under line fridges) required to maintain establishment in a sanitary manner.
- 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.
- When reheating food for service, ensure a temperature of 74C (165F) is reached and then food is held hot at a temperature of 60C (140F).
- 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;