The Vegetorium Country Farm Market
2900 HIGHWAY 2, FALL RIVER · Food Establishment
12 inspections
- Inspection
0 infractions
- Inspection
2 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;
- Bare wood shelving in the walk in cooler 1 must be painted/sealed so that it is smooth, non absorbent and easily cleanable. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned.
- 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/replace any shelving with water damage that is no more easily cleanable. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned.
- 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;
- Inspection
3 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;
- Bare wood shelving in the walk in cooler 1 must be painted/sealed so that it is smooth, non absorbent and easily cleanable. Remove any shelving with water damage that is no more easily cleanable. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- You must provide verification of completion of a valid, recognized food hygiene course to the Department.
- 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;
- Clean and sanitize corner of the ceiling and wall on the left in the walk in cooler 1.
- 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;
- Inspection
5 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;
- Bare wood shelving in the walk in cooler 1 must be painted/sealed so that it is smooth, non absorbent and easily cleanable. Remove any shelving with water damage that is no more easily cleanable. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- You must provide verification of completion of a valid, recognized food hygiene course to the Department.
- 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;
- Clean and sanitize corner of the ceiling and wall on the left in the walk in cooler 1.
- 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
- In accordance with Section 3.2.1.1 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only. Operator must remove all products from YADA YADA SALSA from shelves and not sell them to public.
- 47(1)(a) An operator must ensure that all food in the food establishment is
(a) labelled and identified as being from a source that is subject to inspection; or
- Provide labels on prepackaged baked goods, stews and chili.
- 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;
- Inspection
7 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;
- Provide copy of most recent water test results to the Public Health Inspector.
- 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;
- Paper towel must be supplied in a dispenser or a holder in staff washroom.
- 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.
- Repair/replace the light in back walk in cooler.
- 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.
- Significant amount of pooling water observed in the front walk in cooler. Clean and sanitize cooler. Monitor cooler. If water continues to pool inside the cooler, the cooler must be professionally serviced. 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.
- 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;
- Clean and sanitize both walk in coolers and clean both rooms outside the walk in coolers. Discard rotten/moldy food items in back walk in cooler. 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. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.
- 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.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: Temperature logs for all cooling equipment.
- 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;
- Renew Food Establishment Permit within next 5 business days.
- 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
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Provide proof of valid food handlers training.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Inspection
3 infractions
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Provide proof of valid food handlers training.
- 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;
- Observed spills in the fridge in the kitchen upstairs. Clean and sanitize the fridge.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Observed flies in the kitchen upstairs. Install fry traps.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Inspection
9 infractions
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Hole observed on the wall in the corner of the storage area outside walk-in cooler.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Screen at the window near handwashing sink in the upstairs kitchen has a torn patch. Repair or replace screen.
- 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;
- A bacteriological water test results must be provided to the Public Health Officer.
- 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;
- Handwashing sink in the upstairs kitchen does not have a dispenser for single-use paper towels. Handwashing sinks must be equipped with single-use paper towels in a dispenser.
- 22 All living and sleeping quarters that are located in the same building as a food establishment, such as in a dwelling, must be separated from rooms and areas used for the food establishment's operations by floor-to-ceiling partitioning and solid self-closing doors.
- The commercial kitchen is not to be used as personal kitchen. Remove all personal items (domestic dishwasher, gas stove, and personal items stored throughout the cabinets and fridge).
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Provide proof of valid food handlers training.
- 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;
- Clean and sanitize walls and ceiling of the walk-in cooler, the storage area outside the walk-in cooler
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; and calibrate all thermometers routinely and maintain calibration logs.
- 47(1)(a) An operator must ensure that all food in the food establishment is
(a) labelled and identified as being from a source that is subject to inspection; or
- Provide labels on cooked lobsters and raw fish stored in the fridge.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Inspection
12 infractions
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Main door and one receiving door observed open at the time of inspection. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests. All entrance doors must stay closed.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Hole observed on the wall in the corner of the storage area outside walk-in cooler.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Screen at the window near handwashing sink in the upstairs kitchen has a torn patch. Repair or replace screen.
- 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;
- A bacteriological water test results must be provided to the Public Health Officer.
- 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;
- Handwashing sink in the upstairs kitchen does not have a dispenser for single-use paper towels. Handwashing sinks must be equipped with single-use paper towels in a dispenser.
- 22 All living and sleeping quarters that are located in the same building as a food establishment, such as in a dwelling, must be separated from rooms and areas used for the food establishment's operations by floor-to-ceiling partitioning and solid self-closing doors.
- The commercial kitchen is not to be used as personal kitchen. Remove all personal items (domestic dishwasher, gas stove, and personal items stored throughout the cabinets and fridge).
- 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.
- The door of the walk-in cooler is broken from inside. The door of the walk-in cooler area must be repaired so that it is smooth, non-permeable and easily cleanable.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Provide proof of valid food handlers training.
- 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;
- Clean and sanitize walls and ceiling of the walk-in cooler, the storage area outside the walk-in cooler
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; and calibrate all thermometers routinely and maintain calibration logs.
- 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.
- Observed two bags of rotten carrots on bottom shelf in the walk-in cooler. Discard rotten carrots.
- 47(1)(a) An operator must ensure that all food in the food establishment is
(a) labelled and identified as being from a source that is subject to inspection; or
- Provide labels on cooked lobsters and raw fish stored in the fridge.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Inspection
0 infractions
- Inspection
5 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;
- A bacteriological water sample but be submitted and results provided to the department.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
- In accordance with Section 3.2.1.2 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only. Provide documentation that the above noted items are from approved sources.
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; and calibrate all thermometers routinely and maintain calibration logs.
- 47(1)(a) An operator must ensure that all food in the food establishment is
(a) labelled and identified as being from a source that is subject to inspection; or
- Provide labels on bottled cider.
- 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;