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NSCC, PICTOU CAMPUS (Culinary Kitchen)

39 ACADIA, STELLARTON · Food Establishment

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Please clean the meat slicer thoroughly after each use.
  4. Inspection

    3 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;
      • Flooring in walk-in cooler is soft. Floors in storage areas must be in good repair, easy to maintain, easy to clean. 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. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned.
    • 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.
      • Cinnamon buns with cream based topping displayed at room temp. Discussed and educated about refrigerating product if using milk or cream for topping as this is a potentially hazardous food product and requires temp control. Facility will keep the cream topping in the cooler and will be adding the topping upon purchase of the cinnamon bun. 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
    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • Observed meat subs, sandwiches (tuna, ham & cheese, eggs, chueker), green salad, chef's salad, chicken Caesar salad without labelling. Labelling with basic information required for pre-packaged foods made on site, e.g., product common name, producer and address, list of ingredients, prep date, etc.