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BOSTON PIZZA

111 SHUBIE, DARTMOUTH · Food Establishment

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 infractions

    • 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;
      • Repair the dairy fridge and discontinue use until it is able to maintain a temperature of 4 degrees Celsius or below.
    • 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.
      • Dairy fridge measured at 14 degrees Celsius. Temperature logs indicate fridge was measuring below 4 degrees Celsius in the morning. Potentially hazardous food items stored in this fridge were moved to a different fridge at the time of inspection. 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
  3. Inspection

    0 infractions

  4. Inspection

    2 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 water leakage/pooling on floor under prep line.In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are kept clean and in good repair. Identify the leakage and fix the cause.
    • 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;
      • Dirt buildup observed around the ceiling vents in the kitchen. Non food contact surfaces should be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue, and other debris.
  5. 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;
      • Observed water leakage/pooling on floor under prep line.In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are kept clean and in good repair. Identify the leakage and fix the cause.
    • 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 handler on-site. At least one food handler must have valid food hygiene training certification and be able to provide proof to the Public Health Officer.
    • 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;
      • Mold observed on the interior surfaces of the ice machine. Discard ice and clean and sanitize the ice machine according to the manufacturers instructions.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Rodent droppings observed on the floor behind the stove. Clean and sanitize areas affected by rodent droppings.
    • 8(2) A permit must be posted in a conspicuous location in the food establishment.
      • A valid permit must be posted in a conspicuous location.