PONT DU MARAIS BOARDING HOME
1526 HIGHWAY 335, LOWER WEST PUBNICO · Food Establishment
7 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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.
- Repair your chemical sanitizing dishwasher so that it dispenses sanitizer at the manufacturer specified chlorine concentration. Manually sanitize your dishes, such as by immersion for 2 minutes following cleaning/rinse in a bleach solution at 100-200ppm, until the dishwasher is repaired.
- 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.
- Inspection
3 infractions
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Ensure that the handwash faucet is maintained so that it does not leak.
- 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.
- Repair your chemical sanitizing dishwasher so that it dispenses sanitizer at the manufacturer specified chlorine concentration. Manually sanitize your dishes, such as by immersion for 2 minutes following cleaning/rinse in a bleach solution at 100-200ppm, until the dishwasher is repaired.
- 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.
- In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; Ensure that you followup on temperature log readings that do not make sense or otherwise indicate a problem.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- 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;
- In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you equip your food preparation area hand washing station with a paper towel dispenser.
- 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.
- In accordance with Sections 4.2.6-4.2.8 of the NS Food Retail and Food Services Code, ensure that only foodsafe sanitizers are used for routine sanitizing of food contact surfaces, and obtain test strips to verify safe sanitizer use. Bleach may be used as a food-safe chlorine sanitizer when mixed at 100-200ppm (1/2-1 tsp regular strength unscented household bleach per L water). Verify the concentration using test strips. Regularly check the concentration of your dishwasher chlorine sanitizer, to ensure it is operating according to manufacturer specifications (50ppm or greater).
- 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.
- In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; and calibrate all thermometers routinely and maintain calibration logs. Obtain a new probe thermometer and begin regular calibration checks for it. Obtain a fridge thermometer for the milk cooler.
- 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
1 infraction
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Repair the leaking faucet in the kitchen and all resulting water damage.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;