Skip to content
Loading map…

My Grandfather's Farm

261 GLASGOW, NEW GLASGOW · Food Establishment

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 36 If directed by an inspector, a food establishment must have procedures in place for when a deviation or defect that could affect food safety occurs in their quality assurance program.
      • A defect/deviation from your Quality Assurance (Management) System has been identified that could affect food safety. In accordance with Section 36 of the Food Safety Regulations, you must provide the following to the Department: {Document corrective actions taken when temperatures are outside of a safe range}
  4. Inspection

    3 infractions

    • 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
      • Omni refrigerator not maintaining refrigeration temperature. Refrigeration unit requires maintenance to ensure is able to maintained a temperature of or below 4.0C (40F). 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.
    • 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.
      • Potentially hazardous foods (fresh soups) in cold storage at 9.0C. Internal product (soup) temp at 11.0C with probe. Vendor advised cooler was at 10C when loaded the product this morning. Most products moved to working freezer; few potato soups (prepackaged) moved to portable cooler with frozen gel packs. In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: {temperature records}