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Scotia Curry Ltd

148 NAUTICAL, TANTALLON · Food Establishment

3 inspections

  1. Inspection

    2 infractions

    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • Ensure quat surface sanitizer is at the proper concentration of 200ppm.
    • 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. Ensure all fridges have thermometers.
  2. Inspection

    0 infractions

  3. Inspection

    4 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.
      • One person per shift must have a valid food handler course.
    • 29(2)(c) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (c) the effectiveness of the program is monitored;
      • Test strips required for dishwasher to ensure sanitizer concentration is monitored.
    • 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
    • 8(2) A permit must be posted in a conspicuous location in the food establishment.
      • Eating establishment permit must be posted onsite.