7.4 Construction Standards

• All surfaces in the food preparation, storage, and ware-washing area must be constructed of materials that resist the growth of microorganisms and allow for continuous washing.
• Floors in the food preparation and processing /equipment areas must be of smooth, slip-resistant, non-absorptive, and non-flaking or peeling material.  Floors that are subject to moisture must be constructed of non-porous materials.
• Floor construction must include adequate sloping to drains to prevent liquids from pooling. Floor drains must meet plumbing codes for food service.
• Cross-connections between potable water piping and wastewater drainage plumbing are not permitted.  Upon discovery of cross-connection, food preparation must stop and cannot resume until a licensed plumber has fixed the situation.
• Carpeting should be laid firm, sealed under flooring, and only where permitted. The carpet should be cleaned, in good repair, and of a material that can be cleaned by proper cleaning methods.
• Stairways should be located to minimize the risk of food contamination. They should be constructed of materials that are slip-resistant and easily cleaned.
• Lighting fixtures must be designed to prevent the accumulation of dirt and be easily cleanable.
• Light bulbs must be shielded or shatterproof to protect food and food contact surfaces from broken glass.
• A food premise must provide sufficient artificial light to ensure the safe and sanitary production of food. Adequate light must be available for employee and client safety.
• Ventilation systems must conform to national building codes, public health, and fire regulations. They must be specifically designed to avoid back drips of contaminating material into food, food contact equipment or surfaces, utensils, linens, and /or single-service and single-use articles from hoods or vents.
• Mechanical ventilation systems must meet and be cleaned in accordance with frequencies stipulation in local regulations.
• All plumbing systems must be of size and material in accordance with local plumbing code regulations, installed and maintained in accordance with local plumbing code regulations, and approved by the local or provincial/territorial authorities.
• Potable water lines, food product lines or equipment must be separated from and installed in such a manner as to prevent any cross connection with or contamination from sewage, non-potable water or liquid waste lines.
• Potable water must be provided from public or private sources approved by the local or provincial agency.
• Hot and cold water, under pressure and in sufficient quantities, must be provided to meet peak demands throughout the food premises and be provided in all areas where food is prepared, and equipment and utensils washed and be provided in all areas where food is prepared, equipment and utensils washed, at hand washing station and in all sanitary facilities including the janitorial sink closet.
• Steam supplies, where used directly on food, food contact surfaces and as a food ingredient, must be clean (potable water), non-toxic and tested regularly.
• Sewage must be disposed of in an approved public sewage system or in a manner approved by public health authorities to prevent contamination of food and/ or water supplies.
• Food waste and garbage must be handled, maintained, stored, and removed from the premises in a way that will prevent food contamination or pest infection.
• Garbage storage rooms and containers must be emptied, cleaned, and sanitized as often as necessary. This should be done as part of routine maintenance and at least weekly.
• At least one hand-washing station, designed to comply with the provisions of the National Building Code enforced by the local regulatory authority, must be conveniently accessible to the staff in each preparation area.
• Restroom requirements are set by the National Building Code and are regulated by local agencies. Toilet facilities, in sufficient numbers, are required for all employees and must be equipped in accordance with the regulatory agency.
• Dressing areas should be provided if workers routinely change their clothes on the food premises.
• All food establishments must be equipped with sinks, cleaning equipment, and supplies for janitorial needs.
• Foodservice operations must have storage facilities for food, food ingredients, equipment, and non-food materials such as utensils, linens, single-service and single-use articles, packaging, and chemical agents.  They need to be maintained in a manner that protects food and food contact services from contamination.  All food items must be stored in a separate location away from non-food items, including packaging.

(Nova Scotia Department of Agriculture, 2016).