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Sip 'N' Dine

1991 BRUNSWICK, HALIFAX · Food Establishment

2 inspections

  1. Inspection

    3 infractions

    • 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.
      • In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used;v. the frequency of cleaning and sanitizing; andvi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
    • 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;
      • No food safe sanitizer available on-site. Operator bought concentrated unscented household bleach at the time of inspection and two empty spray bottles to prepare sanitizer. Directions provided on how to prepare a food safe sanitizer. Mix 1/2 tsp bleach per litre water to prepare 100 ppm chlorine sanitizer. Use food safe sanitizer on all food contact surfaces.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • No probe thermometer available. Obtain a probe thermometer with the ability to measure hot and cold temperatures so that food safety temperatures of potentially hazardous foods can be verified.
  2. Inspection

    0 infractions