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Oasis World Class Fish and Chips

5417 HIGHWAY 3, EAST JORDAN · Food Establishment

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • Provide verification of completion of a valid, recognized food hygiene course to the Department.
  4. 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.
      • In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests. Ensure all open windows have intact screens to prevent the entry of pests.
    • 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 a copy of a bacteriological report for a recent sample of your water supply from an accredited NS lab to demonstrate that your water supply is potable (0/absence of Total coliforms and E.coli).
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • Provide verification of completion of a valid, recognized food hygiene course to the Department.
    • 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.
      • In accordance with Section 4.2.5 and 4.2.8 of the NS Food Retail and Food Services Code, ensure that dishes and food contact surfaces such as counters are sanitized using food-safe levels of appropriate sanitizing chemicals. For bleach, this means 100-200ppm (1/2 - 1 tsp regular strength unscented household bleach). Disinfectants are not the same thing as food safe sanitizers.