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NOOK AND CRANNY ON THE WATER

50 CALADH, PICTOU · Food Establishment

8 inspections

  1. Inspection

    1 infraction

    • 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.
      • Operator must maintain temperature logs for the fridges and freezers on site.
  2. Inspection

    0 infractions

  3. Inspection

    0 infractions

  4. 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;
      • Screen door in back of house is in disrepair (not closing properly and screen is damage) and requires maintenance. Fix / replace the screen door to prevent pest access. Ice cream stand in outdoor patio has a large pass-thru window and service counter that is kept open during operation. Install a screen that opens/closes for passing orders in ice-cream stand. A properly designed and installed air curtain is another option and the same must cover the length of the opening. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests.
  5. Inspection

    2 infractions

    • 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;
      • Screen door in back of house is in disrepair (not closing properly and screen is damage) and requires maintenance. Fix / replace the screen door to prevent pest access. Ice cream stand in outdoor patio has a large pass-thru window and service counter that is kept open during operation. Install a screen that opens/closes for passing orders in ice-cream stand. A properly designed and installed air curtain is another option and the same must cover the length of the opening. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests.
    • 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;
      • No paper towel dispenser available at upstairs bar handwashing sink. Paper towel in dispenser is required. 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. .
  6. Inspection

    4 infractions

    • 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;
      • No paper towel dispenser available at upstairs bar handwashing sink. Paper towel in dispenser is required. 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(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;
      • Screen door in back of house is in disrepair (not closing properly and screen is damage) and requires maintenance. Fix / replace the screen door to prevent pest access. Ice cream stand in outdoor patio has a large pass-thru window and service counter that is kept open during operation. Install a screen that opens/closes for passing orders in ice-cream stand. A properly designed and installed air curtain is another option and the same must cover the length of the opening. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests.
    • 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;
      • Unfinished surfaces: there is bare wood surfaces around the current pass-thru window for patio orders. Seal/paint unfinished surfaces in rear food prep area with materials that are smooth, impervious to moisture, and easy to clean. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable.
    • 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
      • Refer to this report, as well as the previous inspection report for actions required.
  7. Inspection

    6 infractions

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • Facility has build a rear patio but has added a permanent mini bar at the rear end of the patio, as well as an ice-cream stand at the front end of the patio without approval. Again, educated floor plans and specifications must be submitted to the Department for review and approval of renovations/expansion of existing food establishment before the same takes place. Submit floor plans for patio bar and ice-cream stands. In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, if the alterations are major or involve items or equipment that are specified in the Code, you must submit the plans and specifications regarding the alterations to be approved by the Department
    • 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;
      • Screen door in back of house is in disrepair (not closing properly and screen is damage) and requires maintenance. Fix / replace the screen door to prevent pest access. Ice cream stand in outdoor patio has a large pass-thru window and service counter that is kept open during operation. Install a screen that opens/closes for passing orders in ice-cream stand. A properly designed and installed air curtain is another option and the same must cover the length of the opening. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests.
    • 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;
      • Unfinished surfaces: there is bare wood surfaces around the current pass-thru window for patio orders. Seal/paint unfinished surfaces in rear food prep area with materials that are smooth, impervious to moisture, and easy to clean. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable.
    • 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 / refinish wall surfaces above dishwashing area and next to range hood with materials that are smooth, non-porous, and easy to clean. Walls require maintenance. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable.
    • 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;
      • No paper towel dispenser available at upstairs bar handwashing sink. Paper towel in dispenser is required. 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. .
    • 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
      • Refer to this report, as well as the previous inspection report for actions required.
  8. Inspection

    6 infractions

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • Facility has build a rear patio but has added a permanent mini bar at the rear end of the patio, as well as an ice-cream stand at the front end of the patio without approval. Again, educated floor plans and specifications must be submitted to the Department for review and approval of renovations/expansion of existing food establishment before the same takes place. Submit floor plans for patio bar and ice-cream stands. In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, if the alterations are major or involve items or equipment that are specified in the Code, you must submit the plans and specifications regarding the alterations to be approved by the Department
    • 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;
      • Install a window screen for pass-thru window of patio orders in rear kitchen. Screen door in back of house is in disrepair (not closing properly and screen is damage) and requires maintenance. Fix / replace the screen door to prevent pest access. Ice cream stand in outdoor patio has a large pass-thru window and service counter that is kept open during operation. Install a screen that opens/closes for passing orders in ice-cream stand. A properly designed and installed air curtain is another option and the same must cover the length of the opening. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests.
    • 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;
      • Unfinished surfaces: there is bare wood surfaces around the current pass-thru window for patio orders. Wall surface in dishwashing area is in disrepair. Seal/paint unfinished and damaged environmental surfaces with materials that are smooth, impervious to moisture, and easy to clean. Wall requires maintenance. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable.
    • 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;
      • No soap in downstairs washroom (public). Supply handwashing station with soap in dispenser. 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. In accordance with Section 2.15 of the NS Food Retail and Food Services Code, you must equip toilet rooms for staff and the public with hand washing stations.
    • 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;
      • No paper towel dispenser available at upstairs bar handwashing sink. Paper towel in dispenser is required. 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. .
    • 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (d) the person washes their hands as often as is necessary to prevent contamination of food;
      • Inadequate hand washing observed at ice-cream stand. Educated about proper hand hygiene procedures. Post handwashing signage. In accordance with Section 5.7 of the NS Food Retail and Food Services Code, you must ensure all food handlers thoroughly wash their hands before commencing work and after any other activity or instance where hands may become soiled.