The Salty Spoon
223 MAIN, PARRSBORO · Food Establishment
1 inspection
- Inspection
3 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 designated handwashing station must remain unobstructed during operation and fully equipped with hand soap and paper towel in a dispenser.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- Daily temperature logs must be kept for all cold and hot holding units to monitor storage temperatures of food. Records must be made available to inspector upon request.
- 47(2)(b) An operator must
(b) ensure that refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours is clearly marked at the time it is prepared to indicate the date by which the food must be consumed.
- Any food to be stored longer than 24 hours must be labelled with the date of preparation or the date food must be used by.
- 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;