PIZZA L'AMORE
265 MAIN, PARRSBORO · Food Establishment
7 inspections
- Inspection
2 infractions
- 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;
- Ensure hand soap in a dispenser is always available at the hand wash station
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Food grade sanitizer must always be prepared and available
- 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;
- Inspection
0 infractions
- Inspection
2 infractions
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Food Establishment Permit must be posted in view of public.
- 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
- Food Establishment Permit has expired. Renew permit with department as soon as possible.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Inspection
0 infractions
- Inspection
2 infractions
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- All fridges must be equipped with a functioning indicating thermometer to adequately monitor temperature.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- Temperature logs (daily) must be kept for all cold holding units storing potentially hazardous foods.
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- Inspection
0 infractions
- Inspection
6 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 station in staff washroom must be equipped with paper towel in a dispenser.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
- Any foods from an unapproved source (prepared in an unlicensed kitchen) must not be stored in eating establishment.
- 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.
- If potentially hazardous food is stored at room temperature, time must be monitored to ensure it does not exceed 2 hours.
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- All fridges must be equipped with a functioning indicating thermometer to adequately monitor temperature.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- Temperature logs (daily) must be kept for all cold holding units storing potentially hazardous foods.
- 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;