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PICTOU COUNTY PIZZA INC

814 GRANTON ABERCROMBIE, ABERCROMBIE · Food Establishment

1 inspection

  1. Inspection

    3 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;
      • Wall surface above dishwashing sinks requires maintenance. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Self closure device on staff washroom door is in disrepair. Fix / replace door self-closure. In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; vii do not open directly into a food preparation area.
    • 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.
      • There's currently no sanitizing of reusable dishware equipment happening at the facility. Commercial dishwasher is not in use anymore since the facility transitioned to take-out only. Educated about manual dishwashing and instructed to include a sanitizing step (chemical) when doing dishes going forward. Can also resume using commercial dishwasher as an option as this would include wash/rinse/sanitize cycles. 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. Dishes should be: i. thoroughly scraped clean of gross foreign materials and food scraps; ii. washed in the first compartment sink in detergent solution capable of removing grease and food particles, and that is maintained at a temperature of not less than 450C (113F); iii. rinsed in the second compartment sink in clean potable water maintained at a temperature of not less than 45C (113 F); and iv. sanitized in the third compartment sink by immersion, in one of the following methods: - for at least 2 minutes in water at a temperature of at least 77C (171F); - for at least 2 minutes in a chlorine solution of 100 - 200 mg/L available chlorine at a temperature of not less than 45C (113F); - for at least 2 minutes in a solution containing a quaternary ammonium compound having a strength of not higher than 200 mg/L consistent with efficacy at a temperature of not less than 45C (113F); - for at least 2 minutes in a solution containing not higher than 25 mg/L iodine at a temperature of not less than 45C (113F);