SOUWESTER GIFT AND RESTAURANT
178 PEGGY'S POINT , PEGGY'S COVE · Food Establishment
8 inspections
- Inspection
0 infractions
- Inspection
3 infractions
- 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;
- Discard ice in ice machines; clean and sanitize interior surfaces of the ice machines to remove mold build-up.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Discontinue using scoops with no handles for scooping ready-to-eat food; use scoop with handles and store the scoop in a sanitary manner so that the handle does not come in contact with the food.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Discontinue storing ice cream scoop in room temperature and store in-use scoop in a sanitary manner: store in a hot holding unit in water maintained at 60 degrees Celsius or above, or in a clean container in the freezer or refrigeration, or wipe clean with a food grade surface sanitizer and store in a clean container (washing, rinsing, and sanitizing every 4 hours).
- 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;
- Inspection
0 infractions
- Inspection
4 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Floor in the walk-in cooler observed to be rusty. Surfaces must be smooth, non-porous, and easily cleanable.
- 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;
- Glass washer at the bar measured 0ppm chlorine ; chlorine bottle observed empty and was unable to be restocked at time of inspection. Discontinue use of the glass washer until the chlorine has been restocked and measured 100ppm.
- 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.
- Quat sanitizer spray bottle incorrectly labelled as Comet Disinfectant Cleaning with Bleach. Chemicals removed from original containers must be clearly labelled to identify contents.
- 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.
- Packaged cooked lobster observed thawing in a bucket in room temperature water. Potentially hazardous food must be thawed under refrigeration at 4 degrees Celsius or less, completely submerged in cold running water, as part of the cooking process, or in a microwave. Packaged lobster moved to the walk-in cooler at time of inspection.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
0 infractions
- Inspection
3 infractions
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Install paper towel dispenser at the bar hand wash 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;
- Debris build-up observed on the interior surfaces of the ice machine. Discard ice; clean and sanitize interior surfaces of the ice machine according to the manufacturers instructions.
- 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.
- Three 10L containers of chowder stock observed cooling in the walk-in cooler. Internal temperature measured 49.8 degrees Celsius. Chowder stock transferred to smaller portions at time of inspection to allow for quicker cooling.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Inspection
0 infractions
- Inspection
5 infractions
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
- Bar area renovated without first obtaining approval from the Public Health Officer. In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, if the alterations are major or involve items or equipment that are specified in the Code, you must submit the plans and specifications regarding the alterations to be approved by the Department. Submit updated floor plans to the Public Health Officer.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Install paper towel in/on a dispenser and liquid hand soap at the bar hand wash 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;
- Quaternary Ammonium observed hooked up to the new glass washer in the bar. Glass washer must only use chlorine or iodophor (iodine) sanitizers. Discontinue use of the glass washer until it has been serviced my a dish washer technician and the sanitizer is measuring at the correct concentration (e.g. 100ppm chlorine or 12.5-25ppm iodine).
- 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.
- Several chemical spray bottles observed with no labels. Chemicals removed from original containers must be clearly labelled to identify contents. Chemical spray bottles labelled at time of inspection.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Black build-up observed on the interior surfaces of the ice machine next to the dish washer. Discard ice and clean/sanitize the ice machine according to the manufacturers instructions.
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.