REGIMENTAL TEA SHOP
5425 SACKVILLE, HALIFAX · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- 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;
- Replace the broken hand soap dispenser in the serving area. Replace the paper towel in the dispenser at the serving area hand washing 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;
- 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;
- The mechanical dishwasher is not providing sanitizer during the rinse cycle. The dishwasher may be used to wash dishware, then the dishware must be sanitized in the manual dishwashing sink using the directions given during the inspection (100 ppm chlorine solution, or 200 ppm quat solution for an appropriate contact time). Do not sanitize dishware in the mechanical dishwasher until it is proven to provide adequate sanitizer during the rinse cycle.
- 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
3 infractions
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- No kitchen staff on site during food preparation and serving had food hygiene training.
- 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;
- The mechanical dishwasher is not providing sanitizer during the rinse cycle. The dishwasher may be used to wash dishware, then the dishware must be sanitized in the manual dishwashing sink using the directions given during the inspection (100 ppm chlorine solution, or 200 ppm quat solution for an appropriate contact time). Do not sanitize dishware in the mechanical dishwasher until it is proven to provide adequate sanitizer during the rinse cycle.
- 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.
- A hot holding unit containing potentially hazardous food items was set below 60 degrees Celsius. Hot holding units must be able to maintain a hot holding temperature at or above 60 Celsius.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.