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PANTRY KITCHEN RESTAURANT

265 ARCHIMEDES, NEW GLASGOW · Food Establishment

2 inspections

  1. Inspection

    0 infractions

  2. 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.
      • Facility door wide open for ventilation during inspection. Keep door closed. Install a screen door to keep main door open for ventilation. 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. In accordance with Section 4.3.2 of the NS Food Retail and Food Services Code, you must: ensure pest control devices are designed and located to effectively control the presence of pests and minimize the risk of contamination to food and food surfaces;
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • One door cooler (Habco) with temps >4C during inspection. Unit requires maintenance. Have cooler serviced. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use.
    • 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.
      • One door cooler (Habco) with temp >4C. Potentially hazardous foods moved to working cooler on site. 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
    • 36 If directed by an inspector, a food establishment must have procedures in place for when a deviation or defect that could affect food safety occurs in their quality assurance program.
      • A defect/deviation from your Quality Assurance (Management) System has been identified that could affect food safety. In accordance with Section 36 of the Food Safety Regulations, you must provide the following to the Department: (Temperature Logs that set out corrective actions to be taken when temperature are outside of safe ranges).