WELLINGTON PIZZA & SEAFOOD
4313 HIGHWAY 2, WELLINGTON · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
5 infractions
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
- The hand washing sink was removed from the front of house and hard ice cream has been added without consulting NSECC.
- 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;
- A black hose was attached to the faucet of the dishwashing sink. Hoses used in the dishwashing sink must be food grade.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- Provide proof of completion of a valid food safety training course within the last 5 years.
- 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;
- Clean the dough and flour build-up on the pizza peels/spatulas. Maintain the peels in a clean condition.
- 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;
- Clean the dust build-up on the range hood to prevent food contamination.
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
- Inspection
0 infractions
- Inspection
7 infractions
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
- The hand washing sink was removed from the front of house and hard ice cream has been added without consulting NSECC.
- 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;
- A black hose was attached to the faucet of the dishwashing sink. Hoses used in the dishwashing sink must be food grade.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- Provide proof of completion of a valid food safety training course within the last 5 years.
- 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;
- Bleach sanitizer was too strong at the time of the inspection. To prepare food contact surface sanitizer from bleach, mix 2mL (1/2 tsp) household, unscented chlorine bleach with 1 litre (1 qt) of water. Prepare this solution regularly throughout the week to insure the strength of the active ingredient is adequate.
- 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;
- Clean the dough and flour build-up on the pizza peels/spatulas. Maintain the peels in a clean condition.
- 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;
- Clean the dust build-up on the range hood to prevent food contamination.
- 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 pizza boxes directly on the floor.
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.