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WOK BY THE BAY

49 WATER, DIGBY · Food Establishment

3 inspections

  1. 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;
      • ow-temperature chlorine dishwasher was not dispensing sanitizer at the time of inspection. Sanitizer line was primed and chlorine concertation was tested and noted to be at 100ppm. Ensure low-temperature chlorine sanitizer is dispensing as per the manufacturer's specifications
    • 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 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Cleaning needed in the walk-in cooler fan and ceiling.
  2. 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;
      • Handwashing station was blocked during the inspection. Ensure unimpeded access to the handwashing station at all times.
    • 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 3.3.6 of the Nova Scotia Food Services and Food Retail Code, you must cool foods from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours. In accordance with Section 3.3.9 and Section 3.3.10 of the Nova Scotia Food Services and Food Retail Code, you must reheat all foods to an internal temperature of 74 degrees Celsius. Limit foods at room temperature. Do not store potentially hazardous foods at room temperature.
    • 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following: a) protect the food from contamination, b) provide an environment that adequately controls contamination, c) protect the food from damage likely to make the food inedible.
      • Ensure foods in the fridges are stored in accordance with their internal cooking temperatures with produce and ready to eat foods stored above any raw protein.
  3. Inspection

    1 infraction

    • 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following: a) protect the food from contamination, b) provide an environment that adequately controls contamination, c) protect the food from damage likely to make the food inedible.
      • Raw protein products observed to be stored above rice and produce. Raw protein products were moved to a lower shelf during the inspection. Ensure Raw protein products are stored in accordance to their internal cooking temperatures with produce / ready to eat food above any raw protein.