RED KNIGHT ENTERPRISES
73 STARRS, YARMOUTH · Food Establishment
18 inspections
- Inspection
1 infraction
- 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;
- In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Ensure that difficult to reach areas, such as under shelving, is mopped as well as swept regularly.
- 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;
- Inspection
0 infractions
- Inspection
1 infraction
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure stored items are protected from contamination such as water leakage, pest infestation or any other unsanitary condition. Mold and water damage observed on the walls and ceiling throughout the walk-in cooler, particularly in the seams. Refinish the walls and ceiling of the walk-in so that there is no visible water damage and mold. This may require replacing the water damaged and moldy wall and ceiling panels.
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- Inspection
2 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;
- In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable. Repair and refinish sections of the ceiling in the main kitchen which are moldy/water damaged, falling down and/or exposed drywall.
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure stored items are protected from contamination such as water leakage, pest infestation or any other unsanitary condition. Mold and water damage observed on the walls and ceiling throughout the walk-in cooler, particularly in the seams. Refinish the walls and ceiling of the walk-in so that there is no visible water damage and mold. This may require replacing the water damaged and moldy wall and ceiling panels.
- 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
6 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;
- In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable. Repair and refinish sections of the ceiling in the main kitchen which are moldy/water damaged, falling down and/or exposed drywall.
- 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;
- In accordance with Section 3.5.2 of the NS Food Retail and Food Services Code, you must ensure ensure that food is stored, displayed, prepared and served in a manner that prevents the food from becoming contaminated. Remove the peeling paint and clean the inside of the vent hood over the fryers to remove the risk of peeling paint falling into the fryer/cooking area and contaminating foods.
- 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 Section 4.2.2 of the NS Food Retail and Food Services Code, non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Deep clean the floor/wall seam under the shelving of the walk-in cooler to remove accumulated filth.
- 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.
- In accordance with Section 3.6.1 of the Nova Scotia Food Retail and Food Services Code, food packages must be in good condition and protect the integrity of the contents so that the food within is not exposed to adulteration, damage or potentially harmful contaminants. Ensure that foods are stored with lids/covers to protect from contamination.
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure stored items are protected from contamination such as water leakage, pest infestation or any other unsanitary condition by storing foods and food packaging off the floor. Ensure all food, including sacks of potatoes and carrots, are stored off the floor.
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure stored items are protected from contamination such as water leakage, pest infestation or any other unsanitary condition. Mold and water damage observed on the walls and ceiling throughout the walk-in cooler, particularly in the seams. Refinish the walls and ceiling of the walk-in so that there is no visible water damage and mold. This may require replacing the water damaged and moldy wall and ceiling panels.
- 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
9 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;
- In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable. Repair and refinish sections of the ceiling in the main kitchen which are moldy/water damaged, falling down and/or exposed drywall.
- 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;
- In accordance with Section 3.5.2 of the NS Food Retail and Food Services Code, you must ensure ensure that food is stored, displayed, prepared and served in a manner that prevents the food from becoming contaminated. Remove the peeling paint and clean the inside of the vent hood over the fryers to remove the risk of peeling paint falling into the fryer/cooking area and contaminating foods.
- 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 Section 4.2.2 of the NS Food Retail and Food Services Code, non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Deep clean the floor/wall seam under the shelving of the walk-in cooler to remove accumulated filth.
- 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;
- In accordance with Section 4.2.6 of the NS Food Retail and Food Services Code, you must ensure that your mechanical chlorine sanitizing dishwasher operates at a temperature and concentration that will achieve 5-log reduction of microorganisms during the sanitizing rinse. Between 38C and 49C, the chlorine concentration must be at least 50ppm.
- 29(2)(d) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(d) all waste streams in and surrounding the food establishment are managed.
- In accordance with Section 4.5.1 of the Nova Scotia Food Retail and Food Services Code, Waste, refuse and recyclable materials should be removed from the food premises at a frequency that will minimize the development of objectionable odours and other conditions that attract or harbour insects and rodents. In accordance with Section 4.5.1 of the Nova Scotia Food Retail and Food Services Code, food storage areas may not be used to store waste. Moldy, rotten broccoli found leaking onto the same shelf as fresh produce in the walk-cooler was removed and discarded. Do not store compost in your walk-in cooler. Obtain additional green bins outside if needed.
- 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.
- In accordance with Section 3.6.1 of the Nova Scotia Food Retail and Food Services Code, food packages must be in good condition and protect the integrity of the contents so that the food within is not exposed to adulteration, damage or potentially harmful contaminants. Ensure that foods are stored with lids/covers to protect from contamination.
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure stored items are protected from contamination such as water leakage, pest infestation or any other unsanitary condition by storing foods and food packaging off the floor. Ensure all food, including sacks of potatoes and carrots, are stored off the floor.
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure stored items are protected from contamination such as water leakage, pest infestation or any other unsanitary condition. Mold and water damage observed on the walls and ceiling throughout the walk-in cooler, particularly in the seams. Refinish the walls and ceiling of the walk-in so that there is no visible water damage and mold. This may require replacing the water damaged and moldy wall and ceiling panels.
- 49(1)(b) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
(b) provides an environment that is dry and in which moisture and humidity are controlled.
- In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure the facilities used for the storage of food, food ingredients, equipment and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging are designed and constructed so that they: ii. are located in a clean and dry location; iv. provide an environment which minimizes the deterioration of stored materials; Remove all single-service and single-use dishes from the unfinished basement, which is subject to regular flooding and contains a large reservoir of water and so has a high humidity and is prone to mold.
- 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
0 infractions
- Inspection
1 infraction
- 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 the missing and damaged floor tiles in the center of the kitchen.
- 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
3 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 the missing and damaged floor tiles in the center of the kitchen.
- 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 the water damaged, peeling, and moldy ceiling panel in the walk-in cooler. Ensure that the area is re-finished so that it is smooth, durable and cleanable.
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- Ensure that foods and food packaging are stored off the ground.
- 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
7 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 the missing and damaged floor tiles in the center of the kitchen.
- 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 the water damaged, peeling, and moldy ceiling panel in the walk-in cooler. Ensure that the area is re-finished so that it is smooth, durable and cleanable.
- 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 that handwashing stations are always kept equipped with paper towel in a 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.
- Begin a daily log to verify the safe operation of your chemical sanitizing dishwasher. Log must specify: - Measured sanitizing rinse temperature - Measured sanitizer concentration in sanitizing rinse - Minimum safe operating temperature and concentration, in accordance with Section 4.2.6 of the Nova scotia Food Retail and Food Services Code. - Corrective action(s) taken if minimums are not achieved
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- Ensure that foods and food packaging are stored off the ground.
- 49(2)(a) Before being placed in the dry storage room or designated area, opened packages of food ingredients and food packaging materials must be
(a) transferred to clean, suitably covered containers or be sealed and securely closed; and
- Ensure that foods are kept covered.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Renew your permit by submitting a completed renewal application with the applicable fee.
- 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
0 infractions
- Inspection
2 infractions
- 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.
- In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests. Repair or replace the side door near the walk-in fridge so that it shuts properly and seals against pest entry. Fabric/blankets stuffed into the seam is not a repair.
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- Defrost and clean the basement freezer.
- 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.
- Inspection
4 infractions
- 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.
- In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests. Repair or replace the side door near the walk-in fridge so that it shuts properly and seals against pest entry. Fabric/blankets stuffed into the seam is not a repair.
- 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;
- In accordance with Section 4.2.6 of the NS Food Retail and Food Services Code, you must ensure the safe operation of your chemical sanitizing dishwasher by regularly verifying it achieves an allowable minimum chlorine concentration and temperature combination. Obtain chlorine test strips with the appropriate concentration range to check the chlorine concentration in your dishwasher during the sanitizing rinse.
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- Defrost and clean the freezer in the blue lagoon server area, and the basement walkin freezer.
- 49(1)(b) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
(b) provides an environment that is dry and in which moisture and humidity are controlled.
- In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure the facilities used for the storage of food, food ingredients, equipment and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging are designed and constructed so that they: ii. are located in a clean and dry location; iv. provide an environment which minimizes the deterioration of stored materials; Do not store food, food ingredients, food packaging including single-use dishes and takeout containers in the basement.
- 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.
- Inspection
7 infractions
- 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;
- In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris. Clean the floor under the shelves of the walkin fridge so that there is no crusted food waste or debris such as chicken bones.
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- Defrost and clean the freezer in the blue lagoon server area, and the basement walkin freezer.
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure stored items are protected from contamination such as water leakage, pest infestation or any other unsanitary condition. Store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
- 49(1)(b) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
(b) provides an environment that is dry and in which moisture and humidity are controlled.
- In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure the facilities used for the storage of food, food ingredients, equipment and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging are designed and constructed so that they: ii. are located in a clean and dry location; iv. provide an environment which minimizes the deterioration of stored materials; Do not store food, food ingredients, food packaging including single-use dishes and takeout containers in the basement.
- 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.
- In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests. Repair or replace the side door near the walk-in fridge so that it shuts properly and seals against pest entry. Fabric/blankets stuffed into the seam is not a repair.
- 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;
- In accordance with Section 4.2.6 of the NS Food Retail and Food Services Code, you must ensure the safe operation of your chemical sanitizing dishwasher by regularly verifying it achieves an allowable minimum chlorine concentration and temperature combination. Obtain a probe thermometer capable of accurately measuring in the appropriate temperature range to check the temperature of your dishwasher.
- 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;
- In accordance with Section 4.2.6 of the NS Food Retail and Food Services Code, you must ensure the safe operation of your chemical sanitizing dishwasher by regularly verifying it achieves an allowable minimum chlorine concentration and temperature combination. Obtain chlorine test strips with the appropriate concentration range to check the chlorine concentration in your dishwasher during the sanitizing rinse.
- 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;
- Inspection
0 infractions
- Inspection
1 infraction
- 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.
- In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests. Repair or replace the side door near the walk-in fridge so that it shuts properly and seals against pest entry. Fabric/towels stuffed into the seam is not a repair.
- 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.
- Inspection
2 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 there are no unsanitary conditions which might compromise food safety, such as the large amounts of water observed pooled on the floor of the water heater/distribution area by the walk-in fridge. Clean up the water, repair any water damage, and repair the source of the water leak.
- 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.
- In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests. Repair or replace the side door near the walk-in fridge so that it shuts properly and seals against pest entry. Fabric/towels stuffed into the seam is not a repair.
- 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
6 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 there are no unsanitary conditions which might compromise food safety, such as the large amounts of water observed pooled on the floor of the water heater/distribution area by the walk-in fridge. Clean up the water, repair any water damage, and repair the source of the water leak.
- 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;
- In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt, food residue, and other debris. Cleaning required in the following areas but is not limited to: inside the central vent hood, the small partition of the walk-in cooler. Ensure the facility is routinely cleaned and sanitized at a frequency that will prevent accumulation of dust, dirt, food residue, and other debris. Do not use the corner of the walk-in to store food waste.
- 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.
- In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests. Repair or replace the side door near the walk-in fridge so that it shuts properly and seals against pest entry. Fabric/towels stuffed into the seam is not a repair.
- 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 ensure that handwashing stations are equipped with paper towel in a dispenser.
- 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;
- Repair the leaking faucet at the kitchen designated handwash sink.
- 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.
- Ensure that foods are stored with appropriate covers, such as food safe lids or plastic wrap, to protect them from contamination.
- 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;