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81 BOUNDRY, CLARK'S HARBOUR · Food Establishment

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    8 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests. Replace missing window screens, and adjust the screen door so that it is flush with the door frame when shut.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Store utensils in containers which can be cleaned and sanitized, such as a magnet-style bar. The gap between the counter and wall is not an acceptable storage space.
    • 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
      • Begin a temperature log to demonstrate that your domestic refrigerators are capable of maintaining 4C (40F) or less.
    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • In accordance with Section 4.2.5 and 4.2.8 of the NS Food Retail and Food Services Code, you must sanitize counters and other food contact surfaces regularly and between tasks (such as after handling raw fish) and follow the appropriate wash, rinse, sanitize manual dishwashing steps. Soap and food waste interfere with sanitizer.
    • 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;
      • In accordance with Section 4.2.5 and 4.2.8 of the NS Food Retail and Food Services Code, obtain chlorine test strips (0-200 or 300ppm range) to verify your chlorine (bleach) sanitizer is mixed at the correct concentration of 100-200ppm.
    • 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.
      • 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. Only keep as much food as will be used during the lunch rush out at prep stations, and discard potentially hazardous foods that have been kept at room temperature for greater than 2 hours. Putting foods back in the fridge does not reset this clock.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; and calibrate all thermometers routinely and maintain calibration logs. Obtain a probe thermometer to verify internal cooking and hot holding temperatures. Ensure that all staff are aware of its location and use.
    • 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.
      • Wash and sanitize your ice cream scoops after each use, or else store them in the fridge and wash and sanitize them at the end of the day, or install a dipper well with continuous running cold water.