Sweet Bliss Cafe
115 KING, SHELBURNE · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
3 infractions
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- In accordance with Section 2.7 of the NS Food Retail and Food Services Code, you must supply the food premise with artificial light to ensure the safe and sanitary production of food. Install wired lighting in the walk-in converted to dry goods storage as battery powered lighting has been demonstrated to be insufficient. The minimum light intensity should be 110 lux(at a distance of 89 cm (3 ft.) above the floor) in walk-in coolers, dry food storage areas, and in all other areas and rooms during periods of cleaning.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Ice cream scoops must either be kept under a constant stream of water, such as a dipper well, or be washed, rinsed and SANITIZED after each use. Ensure that chlorine (bleach), when used as a foodsafe sanitizer, is mixed at the foodsafe level of 100-200ppm.
- 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.
- In accordance with Section 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately: under cold running water, in the fridge, in the microwave, or as part of a validated cooking process. In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less. Ensure that items are returned to the fridge when not in active use.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.