PIZZA DELIGHT
348 MAIN, ANTIGONISH · Food Establishment
7 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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;
- Ripped and torn seat cushions in client service areas must be repaired or replaced to achieve compliance.
- 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;
- Inspection
2 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;
- Ripped and torn seat cushions in client service areas must be repaired or replaced to achieve compliance.
- 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;
- All paper towels near the handwash stations must be placed on holders to prevent contamination.
- 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;
- Inspection
0 infractions
- Inspection
1 infraction
- 20 (1) Where a medical officer reasonably believes that
(a) a health hazard exists or may exist; and
(b) an order is necessary to prevent, remedy, mitigate or otherwise deal with the health hazard,
the medical officer may make any order that the medical officer considers necessary to prevent, remedy, mitigate or otherwise deal with the health hazard.
(2) A medical officer may make an order orally if a delay is likely to increase substantially the hazard to the public health.
(3) Where an order is made orally pursuant to subsection (2), the contents and reasons for the order shall be put into writing and served on each person to whom the order was directed within seventy-two hours after the making of the oral order, but a failure to comply with this subsection does not invalidate the order.
(4) A public health inspector has the same power as a medical officer to make an order under subsections (1) to (3) if the public health inspector reasonably believes that
(a) a health hazard exists or may exist and an order is necessary to prevent, remedy, mitigate or otherwise deal with the health hazard; and
(b) in the time necessary for a medical officer to make an order, a health hazard could arise that presents or may present a serious and imminent threat to the public health or an existing health hazard could worsen and pose a serious and imminent threat to the public health.
(5) Any action taken pursuant to subsection (4) must be the minimum action that the public health inspector reasonably believes necessary to deal with the health hazard and protect the public health.
(6) A public health inspector who takes action under subsection (4) must notify a medical officer about the action taken as soon as practicable.
- Operator must ensure that hot water is available at the plumbed handwashing stations to ensure adequate handwashing.
- 20 (1) Where a medical officer reasonably believes that
(a) a health hazard exists or may exist; and
(b) an order is necessary to prevent, remedy, mitigate or otherwise deal with the health hazard,
the medical officer may make any order that the medical officer considers necessary to prevent, remedy, mitigate or otherwise deal with the health hazard.
(2) A medical officer may make an order orally if a delay is likely to increase substantially the hazard to the public health.
(3) Where an order is made orally pursuant to subsection (2), the contents and reasons for the order shall be put into writing and served on each person to whom the order was directed within seventy-two hours after the making of the oral order, but a failure to comply with this subsection does not invalidate the order.
(4) A public health inspector has the same power as a medical officer to make an order under subsections (1) to (3) if the public health inspector reasonably believes that
(a) a health hazard exists or may exist and an order is necessary to prevent, remedy, mitigate or otherwise deal with the health hazard; and
(b) in the time necessary for a medical officer to make an order, a health hazard could arise that presents or may present a serious and imminent threat to the public health or an existing health hazard could worsen and pose a serious and imminent threat to the public health.
(5) Any action taken pursuant to subsection (4) must be the minimum action that the public health inspector reasonably believes necessary to deal with the health hazard and protect the public health.
(6) A public health inspector who takes action under subsection (4) must notify a medical officer about the action taken as soon as practicable.
- Inspection
1 infraction
- 29(2)(c) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(c) the effectiveness of the program is monitored;
- Owner must clean and sanitize the client seating areas and must maintain a cleaning log for the same.
- 29(2)(c) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(c) the effectiveness of the program is monitored;
- Inspection
1 infraction
- 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;
- 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. Hole in wall of public washroom to be repaired. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. Shelving above three-compartment sink to be replaced or repaired.
- 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;