ALEXANDRAS PIZZA

14 HIGHFIELD PARK, DARTMOUTH · Food Establishment

4 inspections

InspectionMar 4, 2026
0 infractions
InspectionJan 12, 2026
3 infractions
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
  - Provide adequate light in the public washroom.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
  - Inadequate manual dishwashing procedure. Ensure to wash, rinse, and sanitize dishware using the three compartment sink. Sanitized in the third compartment sink by immersion: for at least two minutes in a chlorine solution of 100 to 200 mg/L available chlorine at a temperature of not less than 45°C (113°F). To sanitize with bleach: use 1/2-1 tsp of unscented household bleach 5.25% per every 1 litter of water.
- 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;
  - Clean the debris build-up on proofer cooler and shelves (Pepsi brand) to protect food from contamination. General cleaning for public and staff washrooms is required. 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.
InspectionSep 13, 2024
0 infractions
InspectionAug 28, 2024
0 infractions