ROYAL CANADIAN LEGION BRANCH 61
75 PARADE, YARMOUTH · Food Establishment
5 inspections
- Inspection
1 infraction
- 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;
- Replace the dishwasher sanitizer jug more frequently to ensure that it maintains 50ppm or higher. Ensure you follow label instructions for using the test strips. Ensure only foodsafe sanitizer, such as chlorine bleach at 100-200ppm, is used in the kitchen. Do NOT use disinfectants unless they have explicit instructions for use as a no-rinse foodsafe sanitizer.
- 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;
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
1 infraction
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Repair the dishwasher so that it sanitises dishes in accordance with Section 4.2.6 of the NS Food Retail and Food Services Code. Obtain test strips to monitor the unit and ensure its continued safe use. Include procedures for confirming the dishwasher is sanitizing dishes in your maintenance, cleaning and sanitation program. Manually sanitize dishes until the unit is repaired.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.