UPPER MUSQUODOBOIT MINI-MART
22 HIGHWAY 336, UPPER MUSQUODOBOIT · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
3 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;
- The hand washing sink for the ice cream scooping area must have a supply of hot and cold running water.
- 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;
- The kitchen needs to have a deep cleaning.
- 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.
- Do not store raw meat on top of fresh produce. Raw meat must be placed on the bottom racks of the refrigerator. Ready to eat foods and fresh produce must be placed on the upper racks.
- 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;
- 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;
- Remove the garden hose from the tap in the pizza shop dish washing sink and replace it with a food safe fitting.
- 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 one staff member per shift must have proof of successful completion of a valid food safety training course.
- 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;
- Replace the damaged sanitizer spray bottle in the pizza shop. Insure that chlorine bleach sanitizer is prepared by mixing 2ml (1/2 tsp) household, unscented bleach with 1 litre (1qt) tap water.
- 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;
- The band saw used to cut meat was found to have meat debris on the blade and in the pulleys under the top cover. This saw must be thoroughly cleaned and sanitized before and after each use to prevent the growth of harmful microorganisms.
- 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.
- Do not store raw ground meat on top of packages of salad greens in the walk-in refrigerator.
- 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