THE KNOT PUB IN LUNENBURG
4 DUFFERIN, LUNENBURG · Food Establishment
5 inspections
- Inspection
1 infraction
- 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;
- In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. Ensure hand washing station is equipped with soap and single use paper towel in a dispenser.
- 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;
- Inspection
0 infractions
- Inspection
2 infractions
- 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;
- A soap pump is located at the hand washing sink, but a paper towel dispenser is needed. Please install a paper towel dispenser by July 10, 2025. A soap dispenser is also needed in the men's bathroom. Please install a soap dispenser in the men's bathroom by July 10, 2025.
- 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;
- In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. General cleaning was completed under / behind cooking equipment (prep line and cook line), in the ventilation canopy, in the the dishwasher area, and on the back deck of the kitchen. The wall and ceiling in the far kitchen corner by the ventilation canopy still has to be cleaned.
- 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;
- Inspection
6 infractions
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Low-temperature chlorine dishwasher was not sanitizing the dishes at all during the inspection, the chlorine concentration was observed to be 0ppm. Ensure low-temperature chlorine dishwasher is sanitizing either at 50 or 100ppm during its rinse cycle. Current status of the dishwasher is the sanitizer line has broken in 2 and is not functioning according to the manufacturer's specifications. Routine checks of the dishwasher's chlorine concentration must be done in the future.
- 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;
- Ensure handwashing station is equipped properly. During the inspection there was no liquid hand soap dispenser or paper towel dispenser. Fry cutter was being used as a paper towel holding, this not acceptable. A dirty liquid soap bottle with no dispenser was being used for handwashing soap.
- 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;
- No food grade sanitizer was readily available and mixed during the inspection. Bottle of bleach is kept on-site. Ensure a mixture of bleach and water at 100ppm is made everyday and is used regularly to sanitize food contact surfaces and equipment. Surfaces must be sanitized after each task or after 4 hours of continuous use.
- 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;
- In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. General cleaning needed in the following areas but not limited to: Under / behind cooking equipment (prep line and cook line), in the ventilation canopy, on the wall and ceiling in the far kitchen corner by the ventilation canopy, the dishwasher area, and on the back deck of the kitchen.
- 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. Ensure foods are properly thawed. Thawing at room temperature is not an appropriate thawing method as it subjects foods to the temperature danger zone which can promote the growth of harmful pathogens. Food moved to fridge unit measuring 4*C.
- 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 3.3.6 of the Nova Scotia Food Services and Food Retail Code, you must cool foods from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours. Ensure foods are properly cooled. Foods observed cooling at room temperature. Temperature was taken of these foods. Foods moved to a fridge unit measuring 4*C.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Inspection
0 infractions