ANTOINETTE'S CHEESECAKES - "LET THEM EAT CAKE"
250 BAKER, DARTMOUTH · Food Establishment
9 inspections
- Inspection
1 infraction
- 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. Repair the hand sink in the food preparation area to ensure it is equipped with hot running water. Ensure the hand sink is unobstructed 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;
- 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. Repair the hand sink in the food preparation area to ensure it is equipped with hot running water. Ensure the hand sink is unobstructed at all times.
- 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.
- At least one person onsite per shift must have valid food safety training.
- 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
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;
- Observed back hand wash station to have no hand soap and no paper towels. Provide hand soap in a dispenser and paper towels in the dispenser. Observed back hand wash station to be blocked by items being stored in front of it. Remove items so back hand wash station is accessible. Hand wash stations must be accessible at all times.
- 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 towels in the staff washroom. Provide hand soap in a dispenser and paper towels in the dispenser in the staff washroom. Observed no toilet paper dispensers in the staff and public washroom. Provide toilet paper dispensers in each washroom.
- 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
5 infractions
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- In accordance with Section 2.3 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 missing baseboard. Install a new baseboard.
- 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 back hand wash station to have no hand soap and no paper towels. Provide hand soap in a dispenser and paper towels in the dispenser. Observed back hand wash station to be blocked by items being stored in front of it. Remove items so back hand wash station is accessible. Hand wash stations must be accessible at all times.
- 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 towels in the staff washroom. Provide hand soap in a dispenser and paper towels in the dispenser in the staff washroom. Observed no toilet paper dispensers in the staff and public washroom. Provide toilet paper dispensers in each washroom.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Observed exposed wood inside the front cabinets. Paint wood or provide a material on the shelf that is smooth and easily cleanable.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Observed expired permit being posted. Post a valid permit.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Inspection
0 infractions
- Inspection
5 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.
- Observed rodent droppings and a dead mouse. Thoroughly clean and sanitize areas where rodent droppings are seen and discard of dead mouse. Observed hole in the wall near the floor. Repair hole.
- 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 cheesecakes being stored uncovered in the fridge in the kitchen. Food must be covered during storage to prevent contamination.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Observed the left hand side of the middle refrigeration unit in the kitchen not maintaining a temperature of 4C or less. Repair unit so the left hand side is maintaining a temperature of 4C or less. Do not store hazardous foods in this unit until it is repaired.
- 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.
- Observed cheesecakes not being maintained at a temp of 4C or lower. These cheese cakes were on the left hand side of the middle refrigeration unit in the kitchen. Cheesecakes were moved to a fridge that was maintaining a temp of 4C or less.
- 82(1) No person shall operate a food establishment, unless exempted by the Administrator, without first having obtained a permit from the Administrator.
- Observed an expired permit. Renew permit.
- 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
6 infractions
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Observed the left hand side of the middle refrigeration unit in the kitchen not maintaining a temperature of 4C or less. Repair unit so the left hand side is maintaining a temperature of 4C or less. Do not store hazardous foods in this unit until it is repaired.
- 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.
- Observe cheesecakes not being held at 4C or less. Cheesecakes were moved at this time to a fridge that was maintaining a temperature of 4C or less.
- 82(1) No person shall operate a food establishment, unless exempted by the Administrator, without first having obtained a permit from the Administrator.
- Observed an expired permit. Renew permit.
- 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 rodent droppings and a dead mouse. Thoroughly clean and sanitize areas where rodent droppings are seen and discard of dead mouse. Observed hole in the wall near the floor. Repair hole.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Observed paper towel in the washroom not in the paper towel dispenser. Place 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;
- Observed cheesecakes being stored uncovered in the fridge in the kitchen. Food must be covered during storage to prevent contamination.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Inspection
7 infractions
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Observed holes in the wall near the three compartment sink. Repair holes with a material that is smooth and easy to clean.
- 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 rodent droppings and a dead mouse. Thoroughly clean and sanitize areas where rodent droppings are seen and discard of dead mouse. Observed hole in the wall near the floor. Repair hole.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Observed paper towel in the washroom not in the paper towel dispenser. Place 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;
- Observed cheesecakes being stored uncovered in the fridge in the kitchen. Food must be covered during storage to prevent contamination.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Observed the left hand side of the middle refrigeration unit in the kitchen not maintaining a temperature of 4C or less. Repair unit so the left hand side is maintaining a temperature of 4C or less. Do not store hazardous foods in this unit until it is repaired.
- 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.
- Observe cheesecakes not being held at 4C or less. Cheesecakes were moved at this time to a fridge that was maintaining a temperature of 4C or less.
- 82(1) No person shall operate a food establishment, unless exempted by the Administrator, without first having obtained a permit from the Administrator.
- Observed an expired permit. Renew permit.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;