ST PETER'S PARISH HALL
283 MAIN, PORT HOOD · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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 dishwasher is repaired or replaced so dishes/cookware are sanitized. High temperature dishwashers must reach a temperature of 82 degrees Celsius for at least 10 seconds to effectively sanitize. Ensure two-compartment sink method is utilized until repairs are completed.
- 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
2 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;
- Ensure hand washing station is equipped with single use paper towel and soap in dispensing units.
- 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 dishwasher is repaired or replaced so dishes/cookware are sanitized. High temperature dishwashers must reach a temperature of 82 degrees Celsius for at least 10 seconds to effectively sanitize. Ensure two-compartment sink method is utilized until repairs are completed.
- 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;