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Salty Water's Wellness Market

9982 GRENVILLE, ST. PETER'S · Food Establishment

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    4 infractions

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • Expanding beyond the permitted food establishment area is not permitted. All food preparation is to take place inside the establishment in the designated food preparation area.
    • 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 provide at least one hand washing station in each food preparation area. Handwashing stations are not to be used for any other purpose other than handwashing. (Corrected During Inspection) Handwashing station in food preparation area must be equipped with paper towel for proper handwashing. (Corrected During Inspection) In accordance with Section 2.15 of the NS Food Retail and Food Services Code, you must equip toilet rooms for staff and the public with hand washing stations. Handwashing station in staff washroom must be equipped with paper towel for proper handwashing. (Corrected During Inspection)
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • In accordance with Section 2.7 of the NS Food Retail and Food Services Code, you must supply the food premise with artificial light to ensure the safe and sanitary production of food. In accordance with Section 2.7 of the NS Food Retail and Food Service Code, you must shield lighting fixtures or use shatterproof bulbs to protect food from contamination.
    • 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 that miscellaneous items area removed from the food preparation area. Items are to be stored in a designated storage area. (items include, but are not limited to, Broken down freezer unit, popcorn unit not in use, personal wrist watch, all other items not associated with the food preparation portion of the business) Remove dry storage items from staff washroom. (Corrected During Inspection). Ensure ceiling tiles in food preparation area are put back into place and that wiring is contained above the ceiling tiles.
  3. Inspection

    0 infractions