Skip to content
Loading map…

SCOTIA LUNCH

64 KING, SHELBURNE · Food Establishment

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  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;
      • Ensure that paper towel is kept in a dispenser at handwash stations.
    • 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.
      • Ensure that food contact surfaces such as counters and prep stations are sanitized after washing, when switching tasks such as after handling raw meat, and after every four hours of continuous use.
  4. Inspection

    1 infraction

    • 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;
      • In accordance with Section 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. Refinish the peeling paint on the ceiling above the dishwasher. In accordance with Section 2.7(c) and Section 2.7(d) of the NS Food Retail and Food Services Code, you must ensure all lighting fixtures are shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils or linens. Install shatterproof covers on the bare fluorescent bulbs or else replace them with shatterproof LED. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure all surfaces and equipment are designed and constructed so that they are easily cleanable and can be sanitized. Remove wooden knife blocks.