PARKLAND ANTIGONISH
153 HIGHWAY 337, ANTIGONISH LANDING · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
1 infraction
- 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.
- Additional cleaning in hard to reach areas is required as discussed.
- 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.
- Inspection
0 infractions
- Inspection
4 infractions
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep raw foods stored separate from and below ready-to-eat foods. Raw chicken held within the sandwich prep fridge must be stored on the bottom shelf in a closed container. Raw chicken held within the walk-in fridge must not be stored above, or beside, the ready-to-eat food preparation area.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Deli slicer to be taken apart, cleaned, and sanitized. Manufacturer directions for cleaning and sanitizing to be followed if provided. Equipment to be cleaned and sanitized following each 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.
- Inserts within sandwich prep fridge must not be double stacked to ensure proper temperature control
- 49(2)(a) Before being placed in the dry storage room or designated area, opened packages of food ingredients and food packaging materials must be
(a) transferred to clean, suitably covered containers or be sealed and securely closed; and
- Opened food packages must be properly sealed closed or the food contents must be transferred to an appropriate food-safe container.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;