Side Hustle Snack Bar
21 PORTLAND, DARTMOUTH · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
3 infractions
- 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.
- Replace the deeply grooved cuttings boards to avoid the harbourage of microorganisms.
- 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;
- The low temperature dishwasher measured 0 ppm concentration of chlorine sanitizer during the time of inspection. Repair the dishwasher to achieve the required concentration of chlorine (100 ppm). Use the 3-compartment sink to sanitize the dishes until it is repaired.
- 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.
- Disinfectant must not be used in food contact surfaces. Facility must use sanitizer at adequate concentrations on food contact surfaces. Chlorine sanitizer - 100 ppm, Quaternary Ammonium - 200 ppm).
- 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.