SOURDOUGH COUNTRY BAKERY 2006 LTD
5673 HIGHWAY 1, CAMBRIDGE · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
2 infractions
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Handwash sink is the staff washroom is cracked and leaking. Replace the sink.
- 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;
- Cleaning required in the following areas: Dust/cobwebs in high hard to reach areas throughout. Rear receiving door Trim/casing of doorways Buildup on exterior of plumbing Better organization required in the walk-in freezer so products are not stored on the floor.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Inspection
3 infractions
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Water sample due for bacteriological analysis.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Handwash sink is the staff washroom is cracked and leaking. Replace the sink.
- 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;
- Cleaning required in the following areas: Dust/cobwebs in high hard to reach areas throughout. Rear receiving door Trim/casing of doorways Buildup on exterior of plumbing Better organization required in the walk-in freezer so products are not stored on the floor.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Inspection
0 infractions