SIP CAFE
357 MAIN, YARMOUTH · Food Establishment
3 inspections
- Inspection
3 infractions
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests. Install screen doors, or else keep the doors to outside shut.
- 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;
- Ensure that sanitizer is prepared in accordance with manufacturer mixture instructions - test using test strips in still solution (don't move the strip around) for an accurate reading. In order to prevent bacteria growth, sanitizer cloths must either be kept in sanitizer solution (change bucket every 2 hours or when soiled), or else fresh cloth/paper towel used each time.
- 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.
- Resume temperature logs at the front server area. Cease using any units not able to maintain 4C or colder. Ensure there is a working thermometer in each unit. Ensure that self-serve milk/cream temperature is controlled (ice or insulated carafes) and discarded at the end of the day.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Inspection
0 infractions
- Inspection
0 infractions