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Scotia Curry Ltd

9989 ST MARGARETS BAY, HUBBARDS · Food Establishment

10 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 infractions

    • 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;
      • Handwash facilities must be provided with single-use soap dispensers (e.g., liquid soap) and single-use hand drying devices such as paper towel dispensers and/or hot air dryers. New paper towel dispenser required at handwashing sink.
    • 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.
      • Quat and Chlorine test strips required to determine the strength of any chemical used as the sanitizing agent when manual dishwashing and/or surface sanitizing.
  3. Inspection

    2 infractions

    • 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;
      • Handwash facilities must be provided with single-use soap dispensers (e.g., liquid soap) and single-use hand drying devices such as paper towel dispensers and/or hot air dryers. New paper towel dispenser required at handwashing sink.
    • 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.
      • Quat and Chlorine test strips required to determine the strength of any chemical used as the sanitizing agent when manual dishwashing and/or surface sanitizing.
  4. Inspection

    0 infractions

  5. Inspection

    1 infraction

    • 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.
  6. Inspection

    2 infractions

    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. No sanitizer concentration at dishwasher. Dishwasher requires cleaning and sanitizing. Manually sanitize dishes until dishwasher is repaired. (1tsp of bleach per 1L of water) Chlorine test strips required to test sanitizer concentration.
    • 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.
  7. Inspection

    3 infractions

    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. No sanitizer concentration at dishwasher. Dishwasher requires cleaning and sanitizing. Manually sanitize dishes until dishwasher is repaired. (1tsp of bleach per 1L of water) Chlorine test strips required to test sanitizer concentration.
    • 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)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure: Cleaning and sanitizing required throughout kitchen area. Food grade storage containers required for food storage.
  8. Inspection

    1 infraction

    • 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;
      • Blank cleaning checklists available on-site. Ensure that cleaning checklists are signed off by staff members to monitor the effectiveness of the schedule/plan.
  9. Inspection

    2 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Back door observed open at the time of inspection. The screens were not staying in place and allowing entry by flies. Doors must be kept closed to avoid entry by pests.
    • 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;
      • Observed dirt and dust on floors throughout the facility and cobwebs near the door of the small storage room across the janitorial room. Surfaces, such as floors, walls, and ceilings should be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue, and other debris. You must clean all areas that have cobwebs and dirt buildup.
  10. Inspection

    0 infractions