TABLE 44 CATERING, CAFE & MARKET

27 MAIN, SHERBROOKE · Food Establishment

2 inspections

1. InspectionAug 28, 2025

   0 infractions

2. InspectionNov 25, 2024

   2 infractions

   • 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 2.9 of the NS Food Retail and Food Services Code, you must: supply adequate shelving in order that all materials may be stored off the floor; ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable. Lower level shelving must be sealed to provide a smooth, easily cleanable, and non-absorbent surface. 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. In accordance with Section 4.1.8 of the NS Food Retail and Food Services Code, you must ensure a maintenance schedule is present for the exhaust hood ventilation system. Equipment and utensils must {....} to protect food from contamination.
   • 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 3.3.3 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. Food products observed double stacked within upper level of sandwich prep fridge; this storage method does not maintain food at a temperature of 4 degrees Celsius or less.