Shelburne Farmers & Artisans Market Barbeque
11 MAIDEN, SHELBURNE · Food Establishment
2 inspections
- Inspection
0 infractions
- Inspection
3 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;
- In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must equip your handwash station with a paper towel dispenser.
- 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 foodsafe sanitizer prepared and available for use at all times during operation: mix 1/2 tsp regular strength unscented household bleach per L of water in a spray bottle fresh each morning before the start of the market. Obtain chlorine test strips to verify safe sanitizer concentration for dishes and food contact surfaces: 100-200ppm.
- 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.
- 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. Ensure that when a cooler is used to store potentially hazardous foods, the foods are completely surrounded by ice. Contact with ice is what maintains the temperature. Too much food relative to ice will result in unsafe storage temperatures.
- 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;