SOBEYS #612
76 STARRS, YARMOUTH · Food Establishment
2 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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 4.2.3 of the NS Food Retail and Food Services Code, equipment that is used continuously at room temperature for the handling of potentially hazardous foods should be cleaned and sanitized at least every four hours. Ensure that knife holders used to store active-use dirty knives are cleaned and sanitized at least every four hours.
- 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.