THREE BEARS SMOKE AND DELI SHOP
111 ILSLEY, DARTMOUTH · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
2 infractions
- 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.
- Upright reach-in cooler must measure 4 degrees Celsius or below; monitor temperature to ensure it returns to 4 degrees Celsius or below within the next hour. If the temperature does not return to 4 degrees Celsius, move potentially hazardous food to another refrigerator and contact service technician.
- 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.
- Potentially hazardous foods (portioned produce) must be held at or below 4C (40F) to protect food from bacterial growth. In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less
- 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
6 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;
- Hand wash sink must be accessible at all times to allow for frequent and proper hand washing practices; do not block hand wash sink.
- 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.
- Upright reach-in cooler must measure 4 degrees Celsius or below; monitor temperature to ensure it returns to 4 degrees Celsius or below within the next hour. If the temperature does not return to 4 degrees Celsius, move potentially hazardous food to another refrigerator and contact service technician.
- 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.
- At least once food handler with valid food hygiene training certification must be onsite during operating hours.
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- Measure and record refrigeration temperatures at least once daily and maintain logs onsite for review by the Public Health Inspector.
- 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 that expired on August 31, 2020.
- 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;
- Food Establishment Permit expired August 31, 2020.
- 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;