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PICTOU COUNTY 4-H CANTEEN (EXHIBITION GROUNDS)

38 NAYLOR, PICTOU · Food Establishment

2 inspections

  1. 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.
      • Stand-up cooler by dishwashing sink yielded a temp at 12C. Relocate potentially hazardous food to working cooler immediately. Monitor cooler to ensure it is able to drop to 4C (40F) and maintain refrigeration temps. 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
  2. Inspection

    2 infractions

    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise. Only lukewarm water in handwashing stations of washrooms . Hot water is required. Adjust water temperature to 45C. Plumbing requires maintenance.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: {temperature logs}