Shawn's Burgers & More
2400 HIGHWAY 376, LYONS BROOK · Food Establishment
6 inspections
- Inspection
1 infraction
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Sanitizer solution consisting of 1/4 table spoon bleach to 1 litre of water must be prepared and used during hours of operation
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Inspection
0 infractions
- Inspection
2 infractions
- 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.
- Fix water leak under 2-compartment sink plumbing. In accordance with Section 2.12 and Section 2.15 of the NS Food Retail and Food Services Code, you must acquire all required approvals for plumbing systems from local and/or provincial authorities.
- 36 If directed by an inspector, a food establishment must have procedures in place for when a deviation or defect that could affect food safety occurs in their quality assurance program.
- A defect/deviation from your Quality Assurance (Management) System has been identified that could affect food safety. In accordance with Section 36 of the Food Safety Regulations, you must provide the following to the Department: {temperature logs} that set out corrective actions to be taken and ensure that changes are made to the quality assurance system.
- 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.
- Inspection
2 infractions
- 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.
- Fix water leak under 2-compartment sink plumbing. In accordance with Section 2.12 and Section 2.15 of the NS Food Retail and Food Services Code, you must acquire all required approvals for plumbing systems from local and/or provincial authorities.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Stand-up cooler temp at 11C. Operator's thermometer gun with a temp reading in the teens. Internal temp of raw hamburger paddies was >9C and cooked fish just under 6C. Fresh hamburger paddies and fish made in the morning. Temperature logs showing cooler temps above 9C for the last couple of days. No corrective action taken. There is only one cooler in the mobile unit, so menu is limited to frozen food items, e.g., fries, onion rings, etc. Temperature abused foods disposed of on site. Cooler requires maintenance and it is not to be used until it is fixed and able to maintain 4C (40F) or below.
- 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.
- Inspection
3 infractions
- 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.
- Fix water leak under 2-compartment sink plumbing. In accordance with Section 2.12 and Section 2.15 of the NS Food Retail and Food Services Code, you must acquire all required approvals for plumbing systems from local and/or provincial authorities.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Stand-up cooler temp at 11C. Operator's thermometer gun with a temp reading in the teens. Internal temp of raw hamburger paddies was >9C and cooked fish just under 6C. Fresh hamburger paddies and fish made in the morning. Temperature logs showing cooler temps above 9C for the last couple of days. No corrective action taken. There is only one cooler in the mobile unit, so menu is limited to frozen food items, e.g., fries, onion rings, etc. Temperature abused foods disposed of on site. Cooler requires maintenance and it is not to be used until it is fixed and able to maintain 4C (40F) or below.
- 27(f) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(f) the person refrains from any behaviour or practice that risks contaminating food.
- Ashtray mounted on food truck body. Observed staff disposing of cigarettes buds here. Educated ashtrays are not permitted in food establishments. Ashtray dismounted from mobile food service on site. c. prohibit smoking within food service establishment, except in designated areas and under conditions as noted in the NS Smoke-Free Places Act and Regulations 2002.
- 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.
- Inspection
7 infractions
- 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;
- Window and entry door wide open. Keep entry door closed at all time during operation and use screen window to limit pest access. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Tap water at both, hand washing and dishwashing sinks with low water pressure. Provide food truck with running potable water under adequate pressure and in sufficient quantities to meet the needs of the facility. In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- No hot water available on taps at the time of inspection. Provide food truck with hot running potable water. In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise.
- 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.
- Fix water leak under 2-compartment sink plumbing. In accordance with Section 2.12 and Section 2.15 of the NS Food Retail and Food Services Code, you must acquire all required approvals for plumbing systems from local and/or provincial authorities.
- 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.
- General cleaning of the unit's kitchen space including fan with dust bunnies is required.
- 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(d) the person washes their hands as often as is necessary to prevent contamination of food;
- Staff not performing hand hygiene as required. In accordance with Section 5.7 of the NS Food Retail and Food Services Code, you must ensure all food handlers thoroughly wash their hands before commencing work and after any other activity or instance where hands may become soiled.
- 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.
- Stand up cooler temperature measured between 8-10C at the time of inspection. Adjust temp. Potentially hazardous foods disposed off and other foods recently prepared along with some low risk foods were relocated to working cooler during inspection. 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
- 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;