Orangestore
2946 HIGHWAY 2, FALL RIVER · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
2 infractions
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Walk in cooler measured 6 degrees Celsius at one end, where Milk was stored. The cooler measured at adequate temperature at the other end. Staff was told to keep monitoring the temperature and shift the milk to the other end if the temperature does not go down to 4 degrees Celsius. If the temperature does not go down, the cooler has to fixed to be able to maintain a temperature of 4 degrees Celsius or less in the entire unit.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: Temperature logs for all cooling equipment.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.