THISTLE LOCAL PUBLIC EATERY LIMITED
612 EAST RIVER, NEW GLASGOW · Food Establishment
5 inspections
- Inspection
1 infraction
- 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
- Operator must ensure that there is an adequate barrier between the renovation zone and current food preparation area in the facility.
- 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
1 infraction
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Shelving within refrigeration to be resurfaced and painted, or replaced. Dishwasher trays to be replaced in order to provide smooth, easily cleanable surfaces.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- 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;
- Paper towel dispenser to be installed at designated handwashing sink.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Shelving within refrigeration to be resurfaced and painted, or replaced. Dishwasher trays to be replaced in order to provide smooth, easily cleanable surfaces.
- 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;