Pictou Lunch Box -New Glasgow Farmers Market
261 GLASGOW, NEW GLASGOW · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
3 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;
- Handwashing sink blocked at the time of inspection. Hand sink must be available and accessible to staff at all times during operation. 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.
- 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.
- Cleaning required for stand-up cooler.
- 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 measured at 7.8C at the time of inspection. Temperature adjusted to coldest setting on site. Monitor to ensure cooler is able to maintain temperatures of 4.C (40F) or below. Displayed foods seating on cold packs, but foods temps measured at 19C. Additional meals relocated to cooler immediately. Limit the amount of product on display. 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 In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius. In accordance with Section 3.3.6 of the Nova Scotia Food Services and Food Retail Code, you must cool foods from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours.
- 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;