SURFSIDE INN
9609 ST MARGARETS BAY, QUEENSLAND · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
1 infraction
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Allowable minimum chlorine concentrations and temperature combinations for mechanical dishwashing are as follows: 25 ppm if at a water temperature of 49C (120F), 50 ppm if at a water temperature of 38C (100F) or 100ppm if at a water temperature of 13C (55F)
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.