RAYMOND FRIESEN
2 OCHTERLONEY, DARTMOUTH · Food Establishment
2 inspections
- Inspection
3 infractions
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
- 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.
- Potentially Hazardous food (Cakes with whipped topping) must be prepared at a permitted commercial kitchen and stored there until the food is taken to the market to be sold. Submit a Permission to Use a Permitted Eating Establishment form.
- 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.
- Farm fresh eggs, washed and bagged greens and cakes with whipped topping must be stored at or below 4 degrees Celsius. In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- Inspection
0 infractions