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Cha Baa Thai Restaurant - Dartmouth

100 ILSLEY, DARTMOUTH · Food Establishment

6 inspections

  1. Inspection

    0 infractions

  2. Inspection

    3 infractions

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • Discontinue meat processing in the back receiving area of the facility. All meat processing must take place in the kitchen where handwashing facilities are readily accessible. Remove strip cutter machine for fresh proteins from area.
    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • Discontinue food prep in the electrical room. All food preparation must take place in the front food prep area or main kitchen where there's adequate access to handwashing facilities.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Install a self-closure device in the staff washroom door. In the interim, keep the staff washroom door closed when not in use. In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; In accordance with Section 2.15(e) of the NS Food Retail and Food Services Code, toilet rooms must not open directly into a food preparation or food storage area, and where toilet facilities are provided for the public, access to the washroom must not be through the food preparation areas or food storage areas.
  3. Inspection

    9 infractions

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • Discontinue food prep in the electrical room. All food preparation must take place in the front food prep area or main kitchen where there's adequate access to handwashing facilities.
    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Provide hot water at the following locations: handwashing sinks in the main kitchen and the staff washroom. In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise.
    • 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;
      • Inadequately equipped hand hygiene stations: front food prep area, main kitchen, and staff washroom. Handwashing sink at the front food prep area is also being used for washing pots and utensils. Handwashing stations must be equipped with hot/cold running potable water, soap, and paper towel in dispensers to perform adequate hand hygiene practices. Ensure to constantly equip handwashing stations with handwashing supplies. In the interim, designate one of the three compartment sinks in the main kitchen for hand washing purposes only, until the kitchen handwashing sink has been fixed. Handwashing sinks must be used for handwashing purposes only. Cooking equipment and utensils must be taken for cleaning and sanitizing to the dish pit area located in the back kitchen. 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. In accordance with Section 2.15 of the NS Food Retail and Food Services Code, you must equip toilet rooms for staff and the public with hand washing stations.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Install a self-closure device in the staff washroom door. In the interim, keep the staff washroom door closed when not in use. In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; In accordance with Section 2.15(e) of the NS Food Retail and Food Services Code, toilet rooms must not open directly into a food preparation or food storage area, and where toilet facilities are provided for the public, access to the washroom must not be through the food preparation areas or food storage areas.
    • 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.
      • Repair / replace the food prep sink in disrepair (leaking) in the main kitchen. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use.
    • 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.
      • Repair / replace commercial dishwasher in disrepair. Dishwasher requires maintenance. Have dishwasher serviced by dishwasher technician.
    • 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 and sanitize all areas affected by rodent droppings observed along the wall to floor junctures in back of house (main kitchen) and at the front food service areas. Pest and their feces can harbor harmful pathogens that pose a risk for foodborne illnesses. 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.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: temperature logs to monitor the totes of meat protein deliveries waiting cold storage by bay door.
    • 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.
      • Install the missing ceiling tile and seal the wall gap above the urinal in the male washroom to prevent pest access and their movement. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair.
  4. Inspection

    12 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;
      • Inadequately equipped hand hygiene stations: front food prep area, main kitchen, and staff washroom. Handwashing sink at the front food prep area is also being used for washing pots and utensils. Handwashing stations must be equipped with hot/cold running potable water, soap, and paper towel in dispensers to perform adequate hand hygiene practices. Ensure to constantly equip handwashing stations with handwashing supplies. In the interim, designate one of the three compartment sinks in the main kitchen for hand washing purposes only, until the kitchen handwashing sink has been fixed. Handwashing sinks must be used for handwashing purposes only. Cooking equipment and utensils must be taken for cleaning and sanitizing to the dish pit area located in the back kitchen. 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. In accordance with Section 2.15 of the NS Food Retail and Food Services Code, you must equip toilet rooms for staff and the public with hand washing stations.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Install a self-closure device in the staff washroom door. In the interim, keep the staff washroom door closed when not in use. In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; In accordance with Section 2.15(e) of the NS Food Retail and Food Services Code, toilet rooms must not open directly into a food preparation or food storage area, and where toilet facilities are provided for the public, access to the washroom must not be through the food preparation areas or food storage areas.
    • 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.
      • Repair / replace the food prep sink in disrepair (leaking) in the main kitchen. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use.
    • 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.
      • Repair / replace commercial dishwasher in disrepair. Dishwasher requires maintenance. Have dishwasher serviced by dishwasher technician.
    • 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 and sanitize all areas affected by rodent droppings observed along the wall to floor junctures in back of house (main kitchen) and at the front food service areas. Pest and their feces can harbor harmful pathogens that pose a risk for foodborne illnesses. 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.
    • 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;
      • Provide pest control records for the last three months to your local Public Health Inspector. Ensure all pest control records are kept on site for review during inspections. In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure: a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises. d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.
    • 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.
      • Inadequate cooling of potentially hazardous foods (cooked meat protein). Food handler stated the chicken parts were cooked in the morning and set on the table to cool at ~11am. Temperature abused food disposed on site. 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 In accordance with Section 3.3.6 of the Nova Scotia Food Services and Food Retail Code, you must cool foods from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: temperature logs to monitor the totes of meat protein deliveries waiting cold storage by bay door.
    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • Discontinue food prep in the electrical room. All food preparation must take place in the front food prep area or main kitchen where there's adequate access to handwashing facilities.
    • 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;
      • Sealed / paint the unfinished surfaces (bare wood) in the rice making room. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable.
    • 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.
      • Install the missing ceiling tile and seal the wall gap above the urinal in the male washroom to prevent pest access and their movement. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair.
    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Provide hot water at the following locations: handwashing sinks in the main kitchen and the staff washroom. In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise.
  5. Inspection

    1 infraction

    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Store scoops for the dry food items in a separate container.
  6. 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;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. Remove the cardboards and paper towels from the shelves.
    • 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;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. Coat/ paint the bare wood crates and food contact surfaces.
    • 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;
      • Replace or resurface the cutting boards with gashes and mold.
    • 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;
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable.
    • 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;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. Resurface/ repaint/ replace all rusty carts.
    • 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;
      • Repair the hand wash station at the front kitchen to ensure it is easily cleanable and non-absorbent.
    • 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.
      • The establishment must use food contact surface sanitizer in adequate concentrations on food contact surfaces. Do not use disinfectants on food contact surfaces. To prepare a chlorine based food contact surface sanitizer, mix 1/2 teaspoon of unscented household bleach per 1 litre of warm water (100 ppm - chlorine concentration). Label the sanitizer container.
    • 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 and disinfect the floor, floor/wall junctions, corners and the walk-in cooler. Maintain a cleaning log.
    • 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 food contact and non-food contact surfaces. The food contact surfaces were cleaned and sanitized during the time of inspection. Non-food contact surfaces must be cleaned and disinfected. These cleanings must be done everyday. Food contact surfaces must be cleaned and sanitized every operational day before food handling. Record this cleaning on the daily log.
    • 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.
      • 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
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Sore the scoops for the dry food items in a separate container.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: Maintain a temperature log for all cold-holding and hot- holding equipment.