4780168 NOVA SCOTIA LIMITED
2 OCHTERLONEY, DARTMOUTH · Food Establishment
7 inspections
- Inspection
1 infraction
- 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 3.3.1 of the Nova Scotia Food Services and Food Retail Code, you must store frozen foods at a temperature of -18 degrees Celsius or less. In accordance with Section 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately. In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less In accordance with Section 3.3.4 of the Nova Scotia Food Services and Food Retail Code, you must cook all food to the appropriate internal temperature. In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius. 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.
- 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.
- Inspection
0 infractions
- Inspection
1 infraction
- 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 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius. 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. Potentially hazardous foods at 20-30 degrees Celsius discarded at time of inspection. Ensure potentially hazardous foods are hot held at 60 degrees Celsius or higher to prevent pathogenic growth.
- 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.
- Inspection
4 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 not set-up at booth. No soap, no paper towel in dispenser, and the water jug is in disrepair (leak at down spout and can't be set up as the water will drain out). No hand sanitizer available either. Replace the water jug and ensure to set up the temporary handwashing station with soap and paper towel in dispensers. The handwashing station must be in good repair, properly set-up, and available at the food service booth for food handler's use. 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.
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Chlorine sanitizer in spray bottle measured at 0PPM during inspection. Employ unaware of the contents of the spray bottle. For chlorine sanitizer: mix 1/2 teaspoon (2.5 mls) of unscented household bleach 5.25% per 1 litter of water. Apply to pre-cleaned surface. Solution has a 2 min contact time. Allow to air dry. Solution must be prepared fresh every day the food service booth is operating at the market. In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations.
- 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.
- Cooked foods brought cold to the market but offered and served hot must be first reheated to 74C (165F) and then, hot held at 60C (140F). 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. In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius.
- 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.
- Several large trays with potentially hazardous foods (PHFs) were observed being held at room temp. Ensure containers with food are in contact with and surrounded by potable ice to keep foods cold. PHFs must be held at or below 4C (40F) or above 60C (140F) to prevent bacterial growth. In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less
- 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;
- Inspection
2 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 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
- 27(a) 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:
(a) the person is clean and sanitary and shows good personal hygiene;
- In accordance with Section 5.5 of the NS Food Retail and Food Services Code, you must ensure personnel involved in food preparation and any person entering a food preparation or storage area should wear hair restraints such as clean hats or a hair nets. Where required, beards should be completely covered with beard nets. In accordance with Section 5.6 of the NS Food Retail and Food Services Code, you must: ensure Food Handlers who engage in activities which may result in the transfer of bacteria (e.g., sneezing, touching hair/ eyes/ mouth/ nose, etc.), wash their hands before resuming food service activities and food handling. b. ensure Food Handlers do not smoke while handling food, utensils, or food surfaces. c. prohibit smoking within food service establishment, except in designated areas and under conditions as noted in the NS Smoke-Free Places Act and Regulations 2002.
- 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;
- Inspection
6 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 not set-up at booth. No soap, no paper towel in dispenser, and the water jug is in disrepair (leak at down spout and can't be set up as the water will drain out). No hand sanitizer available either. Replace the water jug and ensure to set up the temporary handwashing station with soap and paper towel in dispenser. The handwashing station must be in good repair, properly set-up, and available at the food service booth for food handler's use. 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(a) 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:
(a) the person is clean and sanitary and shows good personal hygiene;
- Inadequate hand hygiene practices. Food handler performing food handling, handling personal cell device, and money/debit machine transactions without performing handwashing. Food handlers must perform handwashing as often as necessary to prevent cross-contamination of food contact surfaces and foods. Handwashing is the single most important action to prevent the spread of diseases. Ensure to follow adequate hand hygiene procedures. In accordance with Section 5.6 of the NS Food Retail and Food Services Code, you must: ensure Food Handlers who engage in activities which may result in the transfer of bacteria (e.g., sneezing, touching hair/ eyes/ mouth/ nose, cellphone device, money, debit machines, etc.), wash their hands before resuming food service activities and food handling.
- 27(f) 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:
(f) the person refrains from any behaviour or practice that risks contaminating food.
- Ensure not to reuse disposable gloves. Food handler using the same pair of single-use disposable gloves for the market day. No glove supply available on site. Glove use is not a replacement for handwashing. Once single use disposable gloves are doffed, the same must be disposed of, followed by proper handwashing procedures, and then a donning of a new pair of disposable gloves. The use of gloves does not take away the need for handwashing. Hand washing must take place before and after removing gloves. Ensure to perform handwashing with every glove change, if hands are sweety inside the gloves, if gloves are damaged, when changing activities to minimize the risk of cross-contamination.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- No certified food handlers on site. One person per shift is required to have food hygiene training certification. Complete food handler's training and provide proof to the Department.
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Chlorine sanitizer in spray bottle measured at 0PPM during inspection. Employ unaware of the contents of the spray bottle. For chlorine sanitizer: mix 1/2 teaspoon (2.5 mls) per 1 litter of water. Apply to pre-cleaned surface. Solution has a 2 min contact time. Allow to air dry. Solution must be prepared fresh every day the food service booth is operating at the market. In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations.
- 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.
- Several large trays with potentially hazardous foods (PHFs) were observed being held at room temp. Ensure containers with food are in contact with and surrounded by potable ice to keep foods cold. PHFs must be held at or below 4C (40F) or above 60C (140F) to prevent bacterial growth. In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less
- 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;
- 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;
- Ensure the gravity-fed handwashing station is fully setup and used during business hours. Washing hands not gloves.
- 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 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius.
- 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;