4442827 NOVA SCOTIA LIMITED
101 WYSE, DARTMOUTH · Food Establishment
4 inspections
- Inspection
1 infraction
- 27(c) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(c) the person takes adequate measures to prevent food from being contaminated by hair;
- In accordance with Section 5.5 of the NS Food Retail and Food Services Code, you must ensure all personnel involved in food preparation and any person entering the food preparation and/or food storage area must wear hair restraints and beard nets where appropriate.
- 27(c) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(c) the person takes adequate measures to prevent food from being contaminated by hair;
- Inspection
3 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.
- Seal the hole/gap in the corner of the back wall in the cleaning supply storage room to prevent pest access. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair. In accordance with Section 2.4.1 of the NS Food Retail and Food Services Code, you must ensure floors have coved floor-to-wall joints.
- 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;
- Cold water valve in the kitchen handwashing sink near slushie machines was observed to be closed during inspection. Valve is closed due faucet leaking. Cold water valve opened on site. Handwashing sink requires maintenance. Ensure the leak is fixed asap to avoid closing valve and impacting hygiene practices. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
- 27(c) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(c) the person takes adequate measures to prevent food from being contaminated by hair;
- Food handlers with beards must wear beard nets to protect food from potential contamination. In accordance with Section 5.5 of the NS Food Retail and Food Services Code, you must ensure all personnel involved in food preparation and any person entering the food preparation and/or food storage area must wear hair restraints and beard nets where appropriate.
- 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.
- Inspection
9 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.
- Back door was observed to be kept open after food delivery. Ensure to close back door after deliveries. 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.
- 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.
- Install a bottom door sweep on the dry storage room two (2) to prevent pest access.
- 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.
- Seal the hole/gap in the corner of the back wall in the cleaning supply storage room to prevent pest access. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair. In accordance with Section 2.4.1 of the NS Food Retail and Food Services Code, you must ensure floors have coved floor-to-wall joints.
- 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.
- Seal the hole/gap in the corner of the back wall in the dry storage room two (2). In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair. In accordance with Section 2.4.1 of the NS Food Retail and Food Services Code, you must ensure floors have coved floor-to-wall joints.
- 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;
- Paper towel in dispensers is required at all handwashing stations in the kitchen (x3). In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
- 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;
- Service slow draining handwashing stations in the kitchen. Handwashing stations require maintenance to ensure adequate drainage. In accordance with Section 2.11 of the NS Food Retail and Food Services Code, you must ensure sewage disposal systems meet all local and/or provincial requirements. In accordance with Section 2.15(f) of the NS Food Retail and Food Services Code, you must ensure all plumbing meets the applicable provisions of the provincial and/or local plumbing codes.
- 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;
- Faint septic odour observed in the dish pit during inspection. Service grease trap and provide written verification of professional cleaning. 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.
- 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;
- Rodent droppings observed along wall to floor junctures and on shelving in the dry storage room two (2), along the wall/floor joints in cleaning supply storage room. Ensure hard to reach and all areas affected by rodent droppings/urine are properly cleaned and sanitized. Floors can be clean/disinfected. 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. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Provide pest control reports to Public health Inspector. Ensure pest control records and reports are kept available on site for review during inspections. In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure: a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises. b. Insect control devices that are used to electrocute flying insects are located at least 2 metres (6 feet) away from any food handling area. Ensure these devices are equipped with an escape resistant trap, and are emptied and cleaned regularly. c. Insect control devices used that are designed to trap insects by adhesive or devices that may expel the insects or insect fragments are installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. Ensure insect traps (sticky tapes or similar devices) are changed regularly or when loaded with insects. d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.
- 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.
- Inspection
0 infractions