Skip to content
Loading map…

WHITE GULL RESTAURANT

58 WATER, LOCKEPORT · Food Establishment

9 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Replace or repair your mechanical heat sanitizing dishwasher so that it operates in accordance with manufacturer specifications and Section 4.2.7 of the NS Food Retail and Food Services Code. Continue to monitor temperature at the plates using a max-min waterproof thermometer to ensure a sanitizing temperature of 71C is achieved until the temperature gauge is repaired.
  3. Inspection

    0 infractions

  4. Inspection

    1 infraction

    • 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 6.3.4 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.
  5. Inspection

    1 infraction

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Replace or repair your mechanical heat sanitizing dishwasher so that it operates in accordance with manufacturer specifications and Section 4.2.7 of the NS Food Retail and Food Services Code. Continue to monitor temperature at the plates using a max-min waterproof thermometer to ensure a sanitizing temperature of 71C is achieved until the temperature gauge is repaired.
  6. Inspection

    2 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Replace or repair your mechanical heat sanitizing dishwasher so that it operates in accordance with manufacturer specifications and Section 4.2.7 of the NS Food Retail and Food Services Code. Continue to monitor temperature at the plates using a max-min waterproof thermometer to ensure a sanitizing temperature of 71C is achieved until the temperature gauge is repaired.
    • 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;
  7. Inspection

    2 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 6.3.4 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.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • In accordance with Section 3.5.1 of the Nova Scotia Food Retail and Food Services Code, you must keep raw or unprocessed foods separate from ready-to-eat. Store ready to eat foods above unwashed fruits and vegetables, fruits/vegetables above eggs, and eggs above raw meat/fish.
  8. Inspection

    3 infractions

    • 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;
    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • In accordance with Section 2.7(c) and Section 2.7(d) of the NS Food Retail and Food Services Code, you must ensure all lighting fixtures are shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils or linens.
    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Replace or repair your mechanical heat sanitizing dishwasher so that it operates in accordance with manufacturer specifications and Section 4.2.7 of the NS Food Retail and Food Services Code. Manually sanitize your dishes until the unit is repaired.
  9. Inspection

    3 infractions

    • 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;
    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Replace or repair your mechanical heat sanitizing dishwasher so that it operates in accordance with manufacturer specifications and Section 4.2.7 of the NS Food Retail and Food Services Code. Manually sanitize your dishes until the unit is repaired.
    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • In accordance with Section 2.7(c) and Section 2.7(d) of the NS Food Retail and Food Services Code, you must ensure all lighting fixtures are shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils or linens.