ANAPOLIE PIZZA
1222 COLE HARBOUR, DARTMOUTH · Food Establishment
3 inspections
- Inspection
1 infraction
- 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;
- Cleaning is required inside prep cooler that is not currently working due to build-up of food 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;
- Inspection
12 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Remove cardboard from shelving units in walk-in refrigerator, as it is not easily cleanable.
- 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;
- No paper towel at hand sink in kitchen. Paper towel was provided during inspection. Ensure paper towel is kept in or on a dispenser at all times.
- 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;
- No soap or paper towel at staff washroom hand sink. Hand sinks must be equipped with liquid hand soap and single-use paper towel kept in or on a dispenser at all times.
- 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;
- Thoroughly clean and sanitize dough mixer. Ensure dough mixer is cleaned and sanitized after every use.
- 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;
- A deep clean is required in walk-in refrigerator, including floor, ceilings, walls and fan hood.
- 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;
- A deep clean is required of kitchen. Clean and disinfect all areas affected by rodent droppings.
- 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;
- Cleaning is required inside prep cooler that is not currently working due to build-up of food 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;
- No food-grade sanitizer readily available during inspection. Ensure a food-grade sanitizer is prepared and readily available at all times for sanitizing food-contact surfaces.
- 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.
- Mini refrigerator measured an approximate temperature of 11C. Discontinue use of refrigerator until repaired and measures a minimum temperature of 4C at all times.
- 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.
- Repair leak on large prep cooler so that it can be left plugged in at all times and maintains a constant temperature of 4C or below.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- Ensure stored food items in walk-in refrigerator are covered when not in use.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Renew Eating Establishment Permit.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
13 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Remove cardboard from shelving units in walk-in refrigerator, as it is not easily cleanable.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Remove caulking behind three-compartment sink and re-caulk.
- 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;
- No paper towel at hand sink in kitchen. Paper towel was provided during inspection. Ensure paper towel is kept in or on a dispenser at all times.
- 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;
- No soap or paper towel at staff washroom hand sink. Hand sinks must be equipped with liquid hand soap and single-use paper towel kept in or on a dispenser at all times.
- 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;
- Thoroughly clean and sanitize dough mixer. Ensure dough mixer is cleaned and sanitized after every use.
- 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;
- A deep clean is required in walk-in refrigerator, including floor, ceilings, walls and fan hood.
- 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;
- A deep clean is required of kitchen. Clean and disinfect all areas affected by rodent droppings.
- 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;
- Cleaning is required inside prep cooler that is not currently working due to build-up of food 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;
- No food-grade sanitizer readily available during inspection. Ensure a food-grade sanitizer is prepared and readily available at all times for sanitizing food-contact surfaces.
- 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.
- Mini refrigerator measured an approximate temperature of 11C. Discontinue use of refrigerator until repaired and measures a minimum temperature of 4C at all times.
- 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.
- Repair leak on large prep cooler so that it can be left plugged in at all times and maintains a constant temperature of 4C or below.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- Ensure stored food items in walk-in refrigerator are covered when not in use.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Renew Eating Establishment Permit.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;