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PETE'S FINE FOODS

1595 BEDFORD, BEDFORD · Food Establishment

2 inspections

  1. Inspection

    0 infractions

  2. Inspection

    7 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 2.9 of the NS Food Retail and Food Services Code, you must protect all food items from contamination such as water leakage, pest infestation or any other unsanitary condition. Repair walk-in cooler in the receiving room to prevent water leakage.
    • 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
      • In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors in wet areas are: i. durable, easily cleanable and non-slip; ii. constructed of a impervious material that is able to withstand regular wet washing, such as tile or epoxy resin; iii. coved at the wall to floor joints, and sealed; iv. smooth so as not to allow for pooling of liquids; and v. sufficiently sloped for liquids to drain to adequately sized and constructed floor drains. Ensure the walk-in cooler floor in the meat room has been resurfaced with an approved material.
    • 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 paper towel dispenser in the meat cutting room is replaced and fixed.
    • 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;
      • Do not cut vegetables on a cutting board on top of a garbage can. Vegetables must be cut in a way to protect food from contamination.
    • 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.
      • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Re-surfaces or replace scratched cutting boards.
    • 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;
      • Clean and sanitize all grates on the grocery floor to prevent food debris and mold build up.
    • 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;
      • Clean and sanitize all areas affected by mice. Mice droppings were found under three compartment sinks in the preparation area and produce section.