THE CROW'S NEST RESTAURANT
3931 SHORE, HILLSBURN · Food Establishment
7 inspections
- Inspection
2 infractions
- 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;
- Chemical water sample due for analysis. Forward results when recieved.
- 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;
- Handwash sink in the ice cream area has been determined to be hot water only and is the reason there is only one tap handle. Have cold water plumbed in as hot water only poses the risk of burns and doesn't allow for thorough hand washing. Cold water can be plumbed to the sink or, if possible, install a mixing valve in the plumbing to dispense warm water at the faucet.
- 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;
- Inspection
2 infractions
- 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;
- Bacteriological water sample due for analysis.
- 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;
- Handwash sink in the ice cream area has been determined to be hot water only and is the reason there is only one tap handle. Have cold water plumbed in as hot water only poses the risk of burns and doesn't allow for thorough hand washing. Cold water can be plumbed to the sink or, if possible, install a mixing valve in the plumbing to dispense warm water at the faucet.
- 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;
- Inspection
3 infractions
- 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;
- Bacteriological water sample due for analysis.
- 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;
- Handwash sink faucet at ice cream station requires repair or replacing.
- 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.
- Chowder measured 43.3*C. Ensure foods are re-heated to 74*C prior to being placed in hot hold equipment (crockpot/slow cookers). Have equipment turned on in advance so that a hot holding temperature of 60*C can be maintained.
- 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;
- Inspection
0 infractions
- Inspection
1 infraction
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Food Establishment Permit expired February 23, 2024. Permit renewal documents provided during the inspection.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Inspection
4 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.
- One light fixture in the kitchen requires cover. Door seals of the walk-in cooler and 2-door fridge require replacement.
- 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;
- Cleaning required in the following areas: Under/behind cooking equipment on the line. Floor, walls, shelving and fan guards of the walk-in cooler.
- 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.
- Fridge in the dining area measured 8.4*C. Dairy products and eggs were moved to the walk-in cooler during the inspection. Have fridge serviced so that it maintains a temperature of 4*C or less. Do not return potentially hazardous foods to the fridge until temperature is reached.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Food Establishment Permit expired February 23, 2024. Permit renewal documents provided during the inspection.
- 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.
- Inspection
0 infractions