The Wheelhouse
3334 HIGHWAY 1, BELLIVEAU COVE · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Remove or repair the faulty prep station cooler so that it consistently maintains 4C or colder. Do not use it to store potentially hazardous foods until you have 3 days of temperature logs showing a consistently safe temperature. Improve your internal procedures so that corrective actions are taken in a complete and timely manner when exceedances are detected.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Inspection
1 infraction
- 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. Cleaning needed in the ventilation canopy.
- 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;
- 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;
- Ensure paper towel and a liquid hand soap dispenser is used. Ensure no extra items like dishes are stored in the handwashing station.
- 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;