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Triple A #1 Convenience Eli's Pizzeria

47 CRANBERRY, DARTMOUTH · Food Establishment

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    3 infractions

    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, 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;
      • When relying on the manual method for washing and sanitizing dishware and serving/dining utensils, the operator must use a two or three compartment sink and the following procedure. Dishes must be: i. thoroughly scraped clean of gross foreign materials and food scraps; ii. washed in the first compartment sink in detergent solution capable of removing grease and food particles iii. rinsed in the second compartment sink in clean potable water maintained at a temperature of not less than 45C; and iv. sanitized in the third compartment sink by immersion, in one of the following methods: for at least 2 minutes in a solution containing a chlorine having a strength of not higher than 100 mg/L consistent with efficacy at a temperature of not less than 45C and air dry.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations.