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NEEDS CONVENIENCE #4549

5203 HIGHWAY 7, PORTERS LAKE · Food Establishment

2 inspections

  1. Inspection

    0 infractions

  2. Inspection

    5 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;
      • Two holes observed on the floor behind the front counter. Seal holes with materials that are durable, impervious to moisture, easily cleanable and non-slip. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip.
    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Provide most recent drinking water test results to the Department. In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise.
    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Paper towel required in dispenser in handwashing sink behind front service counter. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
    • 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;
      • Hose attached to janitorial sink faucet was observed resting inside floor of utility sink. Provide an air gap between hose mouth rim of sink to prevent potential for back flow. In accordance with Section 2.11 of the NS Food Retail and Food Services Code, you must ensure sewage disposal systems meet all local and/or provincial requirements. In accordance with Section 2.15(f) of the NS Food Retail and Food Services Code, you must ensure all plumbing meets the applicable provisions of the provincial and/or local plumbing codes.
    • 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;
      • Cleaning and disinfection required for: Staff washroom. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.