ROYAL CANADIAN LEGION MERSEY BRANCH 038
43 HENRY HENSEY, LIVERPOOL · Food Establishment
7 inspections
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0 infractions
- Inspection
0 infractions
- Inspection
3 infractions
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- A bottle of chlorine sanitizer (1/2 a teaspoon of unscented bleach to 1 litre of water) was mixed on site.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Please acquire plugs for commercial dish washing sinks so that any hand washed dishes can be washed, rinsed and sanitized.
- 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;
- Please ensure that all of the paper towel dispensers in washrooms are stocked with paper towel.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
2 infractions
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- 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;
- In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must specify: iii. the chemicals and/or cleaning products (including concentrations) and process to be used for cleaning and sanitizing food contact surfaces and non-food contact surfaces. Ensure testing strips for sanitizers used are available on site.
- Inspection
5 infractions
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- 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;
- Ensure the Pepsi cooler is thoroughly cleaned and sanitized.
- 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;
- In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must specify: iii. the chemicals and/or cleaning products (including concentrations) and process to be used for cleaning and sanitizing food contact surfaces and non-food contact surfaces. Ensure testing strips for sanitizers used are available on site.
- 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 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less
- 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.
- In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; and calibrate all thermometers routinely and maintain calibration logs.