SUGAR BAKERY
1535 DRESDEN, HALIFAX · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
4 infractions
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Do not prop the door open. A screen may be installed to allow airflow.
- 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;
- Hand washing stations must be stocked with single use hand towels.
- 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.
- Do not store potentially hazardous food items at room temperature without a time stamp for controlling the growth of harmful microorganisms. Potentially hazardous food items may also be hot held at 60 Celsius or greater, or refrigerated at 4 Celsius or lower. Potentially hazardous food items discarded.
- 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.
- Ensure that refrigerators are functioning properly for the storage of potentially hazardous food items. The display counter refrigerator beneath the cash register was measured at between 14 - 16 Degrees Celsius for a time period of roughly 30 minutes. Install thermometers and prepare a temperature log for each refrigeration and freezer unit and record the temperature of these units twice daily.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Inspection
1 infraction
- 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;
- Hand washing stations must be used for hand washing only.
- 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
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;
- No food contact surface sanitizer is available for manual dishwashing. Acquire and use an approved food contact surface sanitizer for this purpose. This may include household, unscented chlorine bleach. To prepare this for dishwashing, mix 2mL bleach with each litre of water in the sanitizing sink. The staff on site at the Bakery were unaware of how to properly clean and sanitize dishware. Educate your staff on how to properly clean and sanitize dishware.
- 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;