WEE CARE DEVELOPMENTAL CENTRE
5217 YOUNG, HALIFAX · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- General Considerations Food preparation and kitchen areas must be separated from eating, play, toilet and diaper changing areas and should not be used as a passage while food is being prepared. Separation may be achieved by a door, counter, gate or room divider.
Food preparation, storage and service must follow the principles of food safety as provided by the Nova Scotia Food Safety Regulations.
Handwashing facilities must be provided in or adjacent to food preparation areas.
Thermometers must be used to ensure that the proper internal cooking and refrigeration temperatures of potentially hazardous foods are maintained.
The kitchen and kitchen equipment must be inaccessible to infants and toddlers. Older children may be permitted in the kitchen as an educational activity if under the direct supervision of staff who have foodhandler certification.
Home canned foods with the exception of jams and jellies, and foods in dented, rusted and bulging cans are not to be used. Food from cans without labels shall not be used.
Fresh fruits and vegetables shall be thoroughly washed before serving.
- The operator must maintain a designated food-grade sanitizer for use in the kitchen, prepared fresh daily. The correct concentration is ½ teaspoon of bleach per 1 litre of water.
- General Considerations Food preparation and kitchen areas must be separated from eating, play, toilet and diaper changing areas and should not be used as a passage while food is being prepared. Separation may be achieved by a door, counter, gate or room divider.
Food preparation, storage and service must follow the principles of food safety as provided by the Nova Scotia Food Safety Regulations.
Handwashing facilities must be provided in or adjacent to food preparation areas.
Thermometers must be used to ensure that the proper internal cooking and refrigeration temperatures of potentially hazardous foods are maintained.
The kitchen and kitchen equipment must be inaccessible to infants and toddlers. Older children may be permitted in the kitchen as an educational activity if under the direct supervision of staff who have foodhandler certification.
Home canned foods with the exception of jams and jellies, and foods in dented, rusted and bulging cans are not to be used. Food from cans without labels shall not be used.
Fresh fruits and vegetables shall be thoroughly washed before serving.
- Inspection
0 infractions