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PICTOU COUNTY WELLNESS CENTRE

2756 WESTVILLE, WESTVILLE ROAD · Food Establishment

1 inspection

  1. Inspection

    4 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 surfaces with paint lifting by handwashing sink and water damage around dishwasher area (upstairs kitchen). Wall surfaces require maintenance. Properly seal/paint surfaces with materials that smooth, non-porous, and easy to clean. 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.
    • 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;
      • No hot water available in kitchen handwashing and dishwashing sinks. 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.
    • 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;
      • Raw eggs above ready to eat foods in cooler. Store raw foods of animal origin below and separate from fresh produce and ready to eat foods. In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep raw foods stored separate from and below ready-to-eat foods. Ice scoop resting atop ice maker machine. Scoops must be handled and stored in a sanitary manner 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.
      • Walk-in freezer with a drip, container under compressor/fan area. Ice build-up on floor and ceiling. Walk-in freezer requires maintenance. Clean up ice building on floor/ceiling areas and monitor. 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.