Skip to content
Loading map…

PAT'S BOARDWOK

3397 HIGHWAY 2, ECONOMY · Food Establishment

3 inspections

  1. Inspection

    2 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip.
    • 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;
      • Non-food contact surfaces must be cleaned at a frequency that prevent the build up of dirt and food debris.
  2. Inspection

    0 infractions

  3. Inspection

    3 infractions

    • 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;
      • Food contact surfaces must be cleaned and sanitized at a frequency that removes food debris and prevents bacterial growth.
    • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • Eggs sold at establishment must be from a licensed facility that is subject to inspection. Remove farm fresh eggs from sale.
    • 8(2) A permit must be posted in a conspicuous location in the food establishment.
      • Food Establishment Permit must be posted in view of the public.