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SHEILA'S CANTEEN II

2664 HIGHWAY 329, NORTHWEST COVE · Food Establishment

7 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 infractions

    • 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;
      • 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. - Provide a copy of recent water test results to the Public Health Inspector.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
  3. Inspection

    5 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;
      • 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. Replace missing light shield or change to shatterproof bulbs.
    • 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;
      • 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. - Provide a copy of recent water test results to the Public Health Inspector.
    • 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 4.1.8 of the NS Food Retail and Food Services Code, you must ensure a maintenance schedule is present for the exhaust hood ventilation system. Remove all grease build-up from hood above the grill/fryer.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
    • 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;
      • In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., cutting boards) Obtain an appropriate sanitizer for food dishes and other food contact equipment (ex. Bleach/water solution 100ppm)
  4. Inspection

    0 infractions

  5. Inspection

    3 infractions

    • 27(c) 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: (c) the person takes adequate measures to prevent food from being contaminated by hair;
      • In accordance with Section 5.5 of the NS Food Retail and Food Services Code, you must ensure all personnel involved in food preparation and any person entering the food preparation and/or food storage area must wear hair restraints and beard nets where appropriate.
    • 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;
      • Please ensure that the hand washing station is equipped with both a paper towel and a soap dispenser at all times.
    • 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.
      • In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations. Please ensure that a food safe sanitizing solution is readily accessible to sanitize all food contact surfaces.
  6. Inspection

    0 infractions

  7. 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;
      • Exhaust hood plates must be cleaned to protect food from contamination.