RIVERVIEW HOME
24 RIVERVIEW, RIVERTON · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
4 infractions
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Missing ceiling tile above dishwasher area. Replace/install ceiling tile made of materials that are smooth, impervious, and easily cleanable.In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good 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;
- Handwashing station in Metro Warmer is being used for dumping. Handwashing sinks must be used for hand hygiene purposes only. Clean sink from debris. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Canned crush tomatoes (2.84L x2) noted dented at seam in dry storage. Items were removed and disposed of on site. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must immediately remove damaged, rusting, and bulging canned food products from the food storage area.
- 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.
- Vac pack ground beef and pork meats without labelling in walk-in refrigeration. Provide proof of source, e.g., receipts, invoice, etc.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;