ROYAL CANADIAN LEGION BRANCH 26
42 BRUNSWICK, TRURO · Food Establishment
4 inspections
- 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;
- Designated handwashing station must be equipped with hand soap.
- 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;
- Ice machine must be cleaned and sanitized at a frequency that prevent the build up of mold.
- 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;
- Shelving units in walk in cooler must be scraped and repainted or replaced to ensure a smooth, easily cleanable surface.
- 47(3) An operator must ensure that containers, materials, and procedures used for food packaging and labelling do all of the following:
(a) prevent contamination of the food;
(b) provide an environment that adequately controls contamination;
(c) protect the food from damage likely to make the food inedible.
- Ensure food is stored in food grade containers that are able to withstand regular cleaning and sanitizing.
- 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;
- Inspection
0 infractions
- Inspection
2 infractions
- 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;
- Bar dishwasher must dispense chlorine sanitizer at a concentration of 100 ppm for adequate sanitizing.
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- Refrigerator must be equipped with a functioning indicating thermometer for monitoring storage temperatures.
- 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;