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Red Knot Bakery

141 ESPLANADE, TRURO · Food Establishment

4 inspections

  1. Inspection

    3 infractions

    • 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
      • Provide a letter confirming the date of completion for the accessible entrance from the hired contractor.
    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • Accessibility standards in the NS Building Code must be met prior to approval. Section 19(4) Of the NS Food Safety Regulations states: All of the following types of restaurants must have accessible entryways, washroom facilities and pathways that are considered acceptable by the Minister:(a) newly constructed restaurants; (b) restaurants located in a converted space that was not previously occupied by a restaurant; (c) restaurants located in a pre-existing restaurant space that was closed for at least 12 months prior to the submission of an application for a food establishment permit for the new restaurant.
    • 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;
      • All food preparation areas must have a fully equipped handwashing station.
  2. Inspection

    1 infraction

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • Accessibility standards in the NS Building Code must be met prior to approval. Section 19(4) Of the NS Food Safety Regulations states: All of the following types of restaurants must have accessible entryways, washroom facilities and pathways that are considered acceptable by the Minister:(a) newly constructed restaurants; (b) restaurants located in a converted space that was not previously occupied by a restaurant; (c) restaurants located in a pre-existing restaurant space that was closed for at least 12 months prior to the submission of an application for a food establishment permit for the new restaurant.
  3. Inspection

    5 infractions

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • Accessibility standards in the NS Building Code must be met prior to approval. Section 19(4) Of the NS Food Safety Regulations states: All of the following types of restaurants must have accessible entryways, washroom facilities and pathways that are considered acceptable by the Minister:(a) newly constructed restaurants; (b) restaurants located in a converted space that was not previously occupied by a restaurant; (c) restaurants located in a pre-existing restaurant space that was closed for at least 12 months prior to the submission of an application for a food establishment permit for the new restaurant.
    • 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;
      • All food preparation areas must have a fully equipped handwashing station.
    • 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 station must be equipped with paper towel in a dispenser.
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • Adequate ventilation must be available to remove excess steam and vapours created from cooking.
    • 27(d) 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: (d) the person washes their hands as often as is necessary to prevent contamination of food;
      • Inadequate handwashing practices observed by food handler at time of inspection.
  4. Inspection

    1 infraction

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • Accessibility standards in the NS Building Code must be met prior to approval. Section 19(4) Of the NS Food Safety Regulations states: All of the following types of restaurants must have accessible entryways, washroom facilities and pathways that are considered acceptable by the Minister:(a) newly constructed restaurants; (b) restaurants located in a converted space that was not previously occupied by a restaurant; (c) restaurants located in a pre-existing restaurant space that was closed for at least 12 months prior to the submission of an application for a food establishment permit for the new restaurant.