Roseway Hospital
1604 LAKE, SANDY POINT · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Repair your walk-in cooler so that it maintains 4C or colder.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Inspection
0 infractions
- Inspection
1 infraction
- 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.
- In accordance with Section 3.3.6 of the Nova Scotia Food Services and Food Retail Code, you must cool foods from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours. Frequent temperature abuse under current cooling system. Large items must be portioned into smaller volumes to cool more rapidly. Cooling time 60-20C must be shortened and properly tracked so it does not exceed 2hrs. Provide updated written cooling procedures and temperature logs to demonstrate compliance.
- 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.