NOOK AND CRANNY (THE)
627 PRINCE, TRURO · Food Establishment
10 inspections
- Inspection
1 infraction
- 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;
- Bar dishwasher must dispense chemical sanitizer at an acceptable concentration for food contact surfaces. Test strips available on site must be used on a daily basis to verify.
- 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;
- Inspection
4 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;
- Bar dishwasher must dispense chemical sanitizer at an acceptable concentration for food contact surfaces. Test strips available on site must be used on a daily basis to verify.
- 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;
- Cutting boards must be planed or replaced as the surface is damaged to an extent that will compromise adequate cleaning and sanitizing
- 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;
- Non food contact surfaces must be cleaned at a frequency that prevents the build up of dirt and food debris.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Large amount of fruit flies observed in bar area, ensure pest control measures are implemented to eliminate issue.
- 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;
- Inspection
1 infraction
- 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
- Food Establishment Permit has expired. Renew permit with the department as soon as possible.
- 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
- Inspection
4 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;
- Bar dishwasher must dispense chemical sanitizer at an acceptable concentration for food contact surfaces. Test strips available on site must be used on a daily basis to verify.
- 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;
- Cutting boards must be planed or replaced as the surface is damaged to an extent that will compromise adequate cleaning and sanitizing
- 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;
- Non food contact surfaces must be cleaned at a frequency that prevents the build up of dirt and food debris.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Large amount of fruit flies observed in bar area, ensure pest control measures are implemented to eliminate issue.
- 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;
- Inspection
0 infractions
- Inspection
2 infractions
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Screen door must be repaired to ensure all entrances are screened to prevent the entry of pests. Additional pest control methods must be utilized to eliminate flies in kitchen and downstairs storage areas. Methods to prevent roosting of birds on exterior of building must be utilized.
- 29(2)(d) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(d) all waste streams in and surrounding the food establishment are managed.
- Grease waste must be disposed of in a way that does not contaminate the surrounding environment.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Inspection
4 infractions
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Screen door must be repaired to ensure all entrances are screened to prevent the entry of pests. Additional pest control methods must be utilized to eliminate flies in kitchen and downstairs storage areas. Methods to prevent roosting of birds on exterior of building must be utilized.
- 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;
- Bar dishwasher must be equipped with chemical sanitizer dispensed at appropriate concentration to properly sanitize glassware. Test strips available on site must be used daily to verify.
- 29(2)(d) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(d) all waste streams in and surrounding the food establishment are managed.
- Grease waste must be disposed of in a way that does not contaminate the surrounding environment.
- 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
- Food Establishment Permit must be renewed with the department as soon as possible.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Inspection
0 infractions
- Inspection
1 infraction
- 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;
- Floor of walk in fridge must be resurfaced to create a surface that is smooth and easy to clean.
- 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
4 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;
- Floor of walk in fridge must be resurfaced to create a surface that is smooth and easy to clean.
- 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;
- Inadequate sanitizer available in bar dishwasher. Ensure sanitizer residual is tested daily and sanitizer jug replaced when necessary.
- 29(2)(d) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(d) all waste streams in and surrounding the food establishment are managed.
- Waste disposal units at the back of the facility must be maintained in a sanitary manner. Remove accumulated garbage from area to prevent attraction of pests.
- 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.
- Fridge must be repaired or replaced to ensure potentially hazardous foods are stored at a temperature of 4C (40F) or colder.
- 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;