STEFAN KIRKPATRICK
44 HUEY LAKE, WEST DUBLIN · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
3 infractions
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Please make sure that all food contact surfaces are washed and sanitized as necessary and at days end.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Please clean the commercial bread mixer at least daily and when necessary.
- 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.
- Please cover various flour containers.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Inspection
0 infractions
- Inspection
5 infractions
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are kept clean and in good repair. > Thorough cleaning of the floors throughout the food preparation area is required to remove food debris.
- 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 the handwashing sink is equipped with soap in a dispenser at all times.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- > Ensure scoops used to handle foods are made of material that won't deteriorate and pose a risk of contamination to food. Scoops should have handles to prevent cross-contamination to food products. >Food storage containers must be thoroughly cleaned and sanitized to remove the build-up of food debris and reduce the risk of contamination to food.
- 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;
- When relying on the manual dishwashing method for washing and sanitizing dishware and utensils follow the correct 2-compartment sink method as outlined below: Thoroughly scrap clean of gross foreign materials and food scraps; 1) Wash in the first compartment sink in detergent solution capable of removing grease and food particles, and that is maintained at a temperature of not less than 45 C (113 F); 2) Rinse in the first compartment sink in clean potable water maintained at a temperature of not less than 45 C (113 F); 3) Sanitize in the second compartment sink by immersion, in one of the following methods: >For at least 2 minutes in water at a temperature of at least 77 C (171 F) >For at least 2 minutes in a chlorine solution of 100 - 200ppm available chlorine at a temperature of not less than 45 C (113 F); > For at least 2 minutes in a solution containing a quaternary ammonium compound having a strength of not higher than 200ppm consistent with efficacy at a temperature of not less than 45 C (113 F);
- 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.
- In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; and calibrate all thermometers routinely and maintain calibration logs.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;