PORTERS LAKE SUPERSTORE #367
5240 HIGHWAY 7, PORTERS LAKE · Food Establishment
3 inspections
- Inspection
1 infraction
- 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.
- HMR Department: Facility to begin data strips with time/temp marking of ambient held cooked pizza to ensure these pizza are consumed within a specified period of time and prevent growth of harmful pathogens.
- 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.
- Inspection
8 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;
- Replace baseboards and sealed the flooring gap in the back bakery wall. Also, replace baseboard tiles around bakery entry area. In accordance with Section 2.4.1 of the NS Food Retail and Food Services Code, you must ensure floors in dry areas are a) durable, impervious, easily cleanable, and non-slip; and b) have coved floor-to-wall joints In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Address issues identified by pest control company.
- 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 sink access blocked at the following locations: Meat / seafood and produce departments. Food handlers unaware water had been restored to sink (renovations) and using seafood handwashing sink. Remove shelving racks and make handwashing sink accessible and available for food handler's use. Resume use of the meat area hand hygiene sink to keep meat and seafood activities separate and protect food from contamination. Hand sink in the produce department was made accessible during inspection. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Ensure handwashing stations and associated equipment at the following locations are in good working order: handwashing sink in the upstairs public washroom, F and M staff washrooms. Handwashing stations must be properly equipped with hot/cold running potable water, soap and paper towel in dispenser for proper hand hygiene practices. In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: ii. are equipped with a handwash station; including a liquid soap and paper towel dispenser; In accordance with Section 2.15(c) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for the public: ii. are equipped with a handwash station; including a liquid soap and paper towel dispenser;
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Store single service utensils supplies off the floor in the salad bar department. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls.
- 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 / replace meat/seafood walk-in freezer door seal. 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.
- 27(f) 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:
(f) the person refrains from any behaviour or practice that risks contaminating food.
- Ensure proper handling and storage of used aprons in the meat/seafood department. Follow adequate apron removal procedures.
- 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.
- HMR Department: Facility to begin data strips with time/temp marking of ambient held cooked pizza to ensure these pizza are consumed within a specified period of time and prevent growth of harmful pathogens.
- 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
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;
- In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. Ensure hand-wash stations are used solely for hand-washing and not for dumping or storage.
- 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;