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RIVERSIDE CONVENIENCE

16 OLD POST OFFICE, CLYDE RIVER · Food Establishment

6 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 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 4.2.5 and 4.2.8 of the NS Food Retail and Food Services Code, you must ensure that food contact surfaces and dishes are sanitized following cleaning/rinse using a food-safe sanitizer capable of achieving 5-log reduction of micro-organisms. Obtain quaternary ammonium compound test strips to verify the safe concentration of your sanitizer (200ppm). Provide additional training and management oversight to ensure that the correct food-safe sanitizer is used, and that staff sanitize dishes after washing/rinsing them.
  3. Inspection

    1 infraction

    • 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.
      • Ensure that only food-safe sanitizer is used on food-contact surfaces such as counters and dishes. Follow mixture instructions for 200ppm when using quaternary ammonium compound sanitizer; verify concentration using quats test strips. Products labelled disinfectant are generally not considered food-safe (either too high a concentration, or contain non-food safe ingredients).
  4. Inspection

    0 infractions

  5. Inspection

    1 infraction

    • 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 2.7(c) and Section 2.7(d) of the NS Food Retail and Food Services Code, you must ensure all lighting fixtures are shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils or linens.
  6. Inspection

    3 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;
      • In accordance with Section 2.7(c) and Section 2.7(d) of the NS Food Retail and Food Services Code, you must ensure all lighting fixtures are shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils or linens.
    • 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 2.15 of the NS Food Retail and Food Services Code, you must equip the toilet room handwashing station with a paper towel dispenser.
    • 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 maintaining them a minimum 15 cm (6 in.) off the floor on racks, shelves or pallets (no unfinished wood).