Pizza Pizza
4 FOREST HILLS, COLE HARBOUR · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
2 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;
- Ensure paper towel dispensers at hand sinks remain stocked at all times.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Discontinue use of handheld brush that is used to sweep crumbs off of food-contact surfaces.
- 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;
- Hot water handle at hand sink in cook area located across from cash is broken and must be repaired. Hand sink is only equipped with cold water. All hand sinks must be equipped with both hot and cold water at all times. Hand sink at back of kitchen is available and appropriately equipped for hand washing.
- 27(a) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(a) the person is clean and sanitary and shows good personal hygiene;
- Employee observed working cash and returning to prepare pizza without washing hands. In accordance with Section 5.7 of the NS Food Retail and Food Services Code, you must: ensure Food Handlers thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Vegetable slicer stored with clean dishes/utensils next to three-compartment sink observed to have old food debris. All food equipment/utensils must be properly taken apart, cleaned and sanitized between each use.
- 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;