Skip to content
Loading map…

The Carnival Bus

45 FOXBERRY, GLEN HAVEN · Food Establishment

2 inspections

  1. Inspection

    8 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Remove rug from being used as a cover for the ice cream freezer as it is not easily cleanable.
    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • No hot water available at start of inspection; hot water supply was restored. In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food establishment.
    • 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;
      • Container of sliced watermelon and bag of nacho chips observed in the basin of the hand wash sink and were removed at time of inspection. Hand wash sinks must be accessible at all times and be used for no other purpose other than hand washing.
    • 27(c) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (c) the person takes adequate measures to prevent food from being contaminated by hair;
      • Food handler hair observed in a manner that could contaminate food. In accordance with Section 5.5 of the NS Food Retail and Food Services Code, you must ensure all personnel involved in food preparation and any person entering the food preparation and/or food storage area must wear hair restraints and beard nets where appropriate.
    • 27(f) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (f) the person refrains from any behaviour or practice that risks contaminating food.
      • Food handler observed storing in-use ice cream scoops in the hand wash sink and then only rinsing with cold water between uses. Food must be dispensed in a sanitary manner to protect food from contamination.
    • 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;
      • Food handler stated that dishes are washed in a domestic dish washer in a home kitchen. Dishes must be washed, rinsed, and sanitized in the food establishment (mobile unit) in the two-compartment sink. Discontinue washing dishes in the home kitchen.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • Obtain a food grade surface sanitizer for sanitizing dishes and food contact surfaces.
    • 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.
      • Ice cream scoops observed being stored in the hand wash sink between uses. Store in-use utensils in a sanitary manner to protect food from contamination (e.g. store ice cream scoops in a mini crock pot at a temperature of 60 degrees Celsius to slow bacterial growth).
  2. Inspection

    0 infractions