Riverside Seafood Market
3636 HIGHWAY 366, TIDNISH BRIDGE · Food Establishment
3 inspections
- Inspection
2 infractions
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Bar soap can harbour bacteria and is not acceptable for proper handwashing in a public washroom. Liquid hand soap must be available in a dispenser.
- 47(1)(a) An operator must ensure that all food in the food establishment is
(a) labelled and identified as being from a source that is subject to inspection; or
- All packaged food sold retail but be labelled identifying the source of the food.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Inspection
0 infractions
- Inspection
2 infractions
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Potable water must be supplied to establishment. Boil order has been issued. Bacteria test results must be sent to Public Health Inspector once received.
- 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.
- Filleted fish can only be sourced from a CFIA licensed facility for retail sale.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;