Robin's Donuts - Enfield
282 HIGHWAY 2, ENFIELD · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
4 infractions
- 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 the Nova Scotia Food Retail and Food Services Code: 2.14 Handwash Stations b. Handwash facilities must: i. be located to allow convenient use by food handlers in the food preparation area, and in areas where workers are doing other tasks, then handling food. iv. be provided with single-use soap dispensers (e.g., liquid soap) and single-use hand drying devices such as paper towel dispensers and/or hot air dryers; A supply of hand soap must be provided at the hand washing sink at all times during food preparation and serving.
- 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;
- In accordance with the Nova Scotia Food Retail and Food services Code:5.7 HandwashingFood handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled. a. A thorough hand washing includes vigorously rubbing together the surfaces of the lathered hands and exposed arms for at least 20 seconds followed by a thorough rinsing with warm clean water. Alcohol based hand sanitizer does not replace proper hand washing with soap and water.
- 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;
- 4.2.8 Manual Dishwashing b. When relying on the manual method for washing and sanitizing dishware and serving/dining utensils, the operator should use a two or three compartment sink and the following procedure. Dishes should be: iv. sanitized in the third compartment sink by immersion, in one of the following methods: for at least 2 minutes in a chlorine solution of 100 - 200 mg/L available chlorine at a temperature of not less than 45C (113F) When washing dishware in a two compartment sink, wash with soap and rinse the dishware in compartment 1, and sanitize the dishware in compartment 2 according to the above. To prepare a 100mg/L chlorine solution, mix 1/2 tsp (2ml) household, unscented chlorine bleach with 1 qt (1 litre) tap water.
- 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;
- Clean up spilled sugar around the Tupperware container in the sugar cabinet to prevent attracting pests.
- 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;