PARKLAND AT THE LAKES, HARRIS HALL (KITCHEN)
82 BAKER, DARTMOUTH · Food Establishment
2 inspections
- Inspection
2 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;
- Observed food to be stored on the floor. Food was stored at least 15cm off the floor at this time. Observed knives being stored between two prep fridges. Knives were removed and went through the dishwasher at this time.
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Observed a bottle of sanitizer not having the required concentration of 200ppm. Bottle was emptied and new sanitizer was placed in the bottle at this time. Concentration was 200ppm.
- 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;
- Inspection
1 infraction
- 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. Observed hazardous foods to be at a temperature above 4C. These hazardous food items were placed in a refrigerator that was maintaining a temperature of 4C or less.
- 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.