SALTY SHORES INN & CAFE
3533 HIGHWAY 3, BARRINGTON PASSAGE · Food Establishment
5 inspections
- Inspection
1 infraction
- 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 Section 2.14 of the NS Food Retail and Food Services Code, you must ensure that your food preparation handwash station is equipped with paper towel in a dispenser.
- 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
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Provide a recent bacteriological report from an accredited lab showing an absence of total coliform and e.coli to demonstrate that your water is potable.
- 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.
- Heat sanitizing dishwasher must display temperature for staff to verify safe operation. Change the display setting so it displays temperature, not time, and post an operating procedure based on manufacture instructions for staff to know what temperature should be achieved for it to be safe to use.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Inspection
4 infractions
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Provide a recent bacteriological report from an accredited lab showing an absence of total coliform and e.coli to demonstrate that your water is potable.
- 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.
- Heat sanitizing dishwasher must display temperature for staff to verify safe operation. Change the display setting so it displays temperature, not time, and post an operating procedure based on manufacture instructions for staff to know what temperature should be achieved for it to be safe to use.
- 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.
- In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which includes procedures to ensure that food contact surfaces and equipment are regularly sanitized with food-safe sanitizer in accordance with Section 4.2.5 of the NS Food Retail and Food Services Code. Obtain test strips to verify the safe concentration of sanitizers prepared onsite.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Ensure that raw meat is stored below ready to eat foods and fruits/vegetables in the fridge and freezer.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Inspection
2 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;
- Ensure that counters and other food contact surfaces are regularly sanitized in accordance with Section 4.2.5 of the NS Food Retail and Food Services Code. Do not mix soap with your sanitizer solution.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. Remove the soiled carpet from the food storage area.
- 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;