Alexandra's Pizza Woodside
205 PLEASANT, DARTMOUTH · Food Establishment
6 inspections
- Inspection
0 infractions
- 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 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. Ensure hand washing stations are equipped with single use soap and paper towel in dispensing units.
- 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;
- Ensure a food grade sanitizer, mixed at the proper concentration, is used for dishes, cookware and food contact surfaces.
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; and calibrate all thermometers routinely and maintain calibration logs. Ensure each refrigeration unit has a functional thermometer.
- 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
0 infractions
- Inspection
3 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;
- In accordance with Section 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. Observed a hole in the wall in the back room. Repair hole.
- 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;
- Observed no hand soap and no paper towel at the back hand wash station. Provide hand soap and paper towel in a paper towel dispenser.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Observed paper towel in the staff washroom not in the paper towel dispenser. Put paper towels in the paper towel dispenser.
- 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;
- Inspection
4 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;
- In accordance with Section 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. Observed a hole in the wall in the back room. Repair hole. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must protect all food items from contamination such as water leakage, pest infestation or any other unsanitary condition. Observed rodent droppings. Thoroughly clean areas where rodent droppings are seen.
- 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;
- Observed no hand soap and no paper towel at the back hand wash station. Provide hand soap and paper towel in a paper towel dispenser.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Observed no paper towel in the public washroom. Provided paper towel in the paper towel dispenser. Observed paper towel in the staff washroom not in the paper towel dispenser. Put paper towels in the 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;
- Observed accumulation of debris inside all stand up fridges. Thoroughly clean inside all stand up fridges.
- 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;
- Inspection
10 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;
- In accordance with Section 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. Observed a hole in the wall in the back room. Repair hole. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must protect all food items from contamination such as water leakage, pest infestation or any other unsanitary condition. Observed rodent droppings. Thoroughly clean areas where rodent droppings are seen.
- 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.
- Observed harbourage in a storage area. Remove and/or discard harbourage/items that are not being used for day to day operations.
- 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;
- Observed no hand soap and no paper towel at the back hand wash station. Provide hand soap and paper towel in a paper towel dispenser.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Observed no hand soap and no paper towel in the staff washroom. Hand soap and paper towel were provided at this time. Ensure paper towel is always in the paper towel dispenser.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Observed no paper towel in the public washroom. Provided paper towel in the paper towel dispenser.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- In accordance with Section 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only. Observed food being stored in opened metal cans. Food was discarded at this time. Food must be stored in food grade containers.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Observed food being stored on the floor. Store food at least 15cm off the floor.
- 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;
- Observed accumulation of debris inside all stand up fridges. Thoroughly clean inside all stand up fridges.
- 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.
- Observed no label on the sanitizer bottle. Label the sanitizer bottle so all staff members know what is in the bottle.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Observed no permit being posted. Post permit in a conspicuous location in the food establishment.
- 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;