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SCOTT'S INDEPENDENT

5185 MAIN, OXFORD · Food Establishment

7 inspections

  1. Inspection

    2 infractions

    • 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;
      • Flooring in meat room and walk-in cooler requires maintenance. Refinish walk-in cooler flooring and repair/replace broken and missing floor tiles in the meat room with materials that are non-porous, easy to clean, and non-slip. 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. In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris.
    • 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.
      • Clean knives in storage were observed with meat debris on blade surfaces. Ensure utensils are handled and store in sanitary manner.
  2. Inspection

    0 infractions

  3. Inspection

    0 infractions

  4. 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 all handwashing stations remain unobstructed at all times to allow for frequent and proper handwashing.
    • 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.
      • Ensure all fridges are able to maintain food at a temperature of 4C (40F) or colder to prevent bacterial growth. Temperature logs must be kept daily. Food discarded at time of inspection.
  5. Inspection

    4 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;
      • Handwashing stations must remain unobstructed at all times during operation.
    • 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 2.8 of the NS Food Retail and Food Services Code, you must provide the food premise with adequate natural and/or mechanical ventilation to remove excess steam and vapours.
    • 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;
      • Ceiling tiles and beams in bakery must be replaced due to visible water damage.
    • 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;
      • Cutting boards on line fridges must be planed or replaced as the surface is damaged to an extent that will compromise adequate cleaning and sanitizing.
  6. Inspection

    6 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;
      • Handwashing stations must remain unobstructed at all times during operation.
    • 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 2.8 of the NS Food Retail and Food Services Code, you must provide the food premise with adequate natural and/or mechanical ventilation to remove excess steam and vapours.
    • 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;
      • Ceiling tiles and beams in bakery must be replaced due to visible water damage.
    • 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;
      • Cutting boards on line fridges must be planed or replaced as the surface is damaged to an extent that will compromise adequate cleaning and sanitizing.
    • 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;
      • Establishment must be cleaned at frequency that prevents the build up of dirt and food debris.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • Daily temperature logs must be maintained for all cold and hot holding units.
  7. Inspection

    1 infraction

    • 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;
      • Areas affected by pests must be cleaned and sanitized. Garbage and unused material outside establishment must be removed to eliminate harbourage areas for pests.