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YE OLDE ARGYLER LODGE

52 YE OLDE ARGYLE, LOWER ARGYLE · Food Establishment

7 inspections

  1. Inspection

    0 infractions

  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;
      • In accordance with Section 2.15 of the NS Food Retail and Food Services Code, you must equip toilet rooms for staff with a functioning paper towel dispenser.
    • 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;
      • Improve deep cleaning to prevent the accumulation of residue on baseboards, and other hard to reach areas. Increase the frequency the slot style knife holder is cleaned and sanitized. Ensure that the probe thermometer is cleaned and sanitized after each use before putting it away.
    • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • In accordance with Section 3.2.1.1 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only. Do not use your permitted space to store or process eggs from backyard birds.
  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

    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.
    • 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.
      • Defrost your freezer, and store raw meat and fish below fruits, vegetables, bread, fries, and ready-to-eat products.
  6. Inspection

    0 infractions

  7. Inspection

    2 infractions

    • 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 required under and behind cooking equipment and knife box.
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • A food safety permit renewal form for an eating establishment must be submitted on or before the expiry date of the of the permit. Ensure the food safety permit is renewed.