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PAPAS PUB & EATERY

714 REEVES, PORT HAWKESBURY · Food Establishment

7 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. Ensure hand-wash station is equipped with single use soap and paper towel in a dispensing unit.
  4. Inspection

    0 infractions

  5. Inspection

    2 infractions

    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • In accordance with Section 6.3.4 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
    • 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.
      • 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. Ensure sandwich cooler is repaired and maintains 4 degrees Celsius or less.
  6. Inspection

    0 infractions

  7. Inspection

    2 infractions

    • 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.
      • 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. Repair/replace pizza fridge and prep fridge so that temperature is 4C or colder. Move food items to working cooler.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; and calibrate all thermometers routinely and maintain calibration logs. Place thermometers in all fridges and records temperatures daily on a temperature log.