PITA PIT
44 JAMES, ANTIGONISH · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
2 infractions
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- A permit must be posted in a conspicuous location in the food establishment.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- Inspection
0 infractions
- Inspection
1 infraction
- 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;
- Designated handwashing sinks must have unobstructed access, and be stocked with paper towel in a dispenser.
- 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;
- 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 sinks must have unimpeded access, and be supplied with both paper towel in a dispenser and liquid soap in a dispenser.
- 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 2.9 of the NS Food Retail and Food Services Code, you must: supply adequate shelving in order that all materials may be stored off the floor; ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable. All food to be stored a minimum of 6 inches off the floor. 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. In accordance with Section 4.1.8 of the NS Food Retail and Food Services Code, you must ensure a maintenance schedule is present for the exhaust hood ventilation system. Equipment and utensils must {....} to protect food from contamination.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- A member of the personnel who has successfully completed a food hygiene training program must be present during all hours of operation. Copies of valid food hygiene training must be kept on-site for viewing by Public Health Officer at time of inspection.
- 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;