Peppercorns Eatery
936 BEDFORD, BEDFORD · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
4 infractions
- 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;
- 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (d) the person washes their hands as often as is necessary to prevent contamination of food;
- 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;
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- The facility has a significant pest issue throughout. Thoroughly and regularly clean and sanitize the facility due to contamination from cockroaches, and rodents.
- Inspection
7 infractions
- 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;
- The kitchen hand washing station did not have a supply of hand soap or paper towel for appropriate hand washing.
- 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(d) the person washes their hands as often as is necessary to prevent contamination of food;
- Hands must be washed regularly, when switching tasks, or when hands become soiled. Gloves are not a replacement for hand washing. If gloves are used in the kitchen, gloves must be replaced and hands must be washed with the same frequency.
- 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;
- No food contact surface sanitizer was available during the inspection. To prepare food contact surface sanitizer, mix 2.5mL (1/2 tsp) household, unscented chlorine bleach with each litre of tap water. This can be applied with a labelled spray bottle, or with a cloth and bucket. It is critical that food contact surfaces are sanitized at the beginning of the shift, and regularly throughout the day due to the ongoing pest issue.
- 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;
- There is no supply of sanitizer for manual dishwashing. Instructions for manual dishwashing have been added to the wall next to the manual dishwashing sink. To prepare sanitizer for manual dishwashing, mix 2.5mL (1/2 tsp) household, unscented chlorine bleach to each litre of water in the manual dishwashing sink. Submerge dishware in this solution for 2 minutes in accordance with the Nova Scotia Food Retail and Food Services Code.
- 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;
- The mechanical dishwasher did not have a supply of sanitizer for the rinse cycle. Replace the mechanical dishwasher sanitizer and prime the supply lines before returning the dishwasher to use.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- The facility has a significant pest issue throughout. Thoroughly and regularly clean and sanitize the facility due to contamination from cockroaches, and rodents.
- 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 of the preparation refrigerators was noted at 19 Celsius. The potentially hazardous food items inside (eggs) were discarded. Moldy lemons inside this refrigerator were also discarded. Do not use this refrigeration unit until it is demonstrated to maintain a temperature of 4 Celsius or lower.
- 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;
- Inspection
0 infractions
- Inspection
2 infractions
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- In accordance with Section 4.6 of the Nova Scotia Food Retail and Food Services Code: Surfaces, such as floors, walls, and ceilings should be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue, and other debris.
- 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.
- 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.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;