DAIRY QUEEN
188 CHAIN LAKE, HALIFAX · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
3 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.
- Fill holes in the following areas to prevent entry and movements of pests: in the cabinet under the hand wash sink, in the cabinet under the milk dispenser, by the cake prep sink, and by the storage next to the ice machine.
- 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;
- Clean and sanitize the following areas affected by rodent droppings: the cabinets under the hand wash sink, under the drive-thru cash register, under the milk dispenser, and under the pop dispenser; on the floor in the corner under the bun toaster.
- 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.
- Time stamps must be used for time as a control for food held at room temperature.
- 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
0 infractions
- Inspection
3 infractions
- 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.
- Piece for removing blade on the vegetable slicer is broken; the blade must be removed for proper cleaning and sanitizing of the vegetable slicer. Replace missing piece or obtain a new vegetable slicer.
- 27(f) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(f) the person refrains from any behaviour or practice that risks contaminating food.
- Food handler observed wiping their face with paper towel and then tucking their shirt into their pants and then handling food without first washing their hands. Food discarded and discussed proper hand washing procedure with food handler.
- 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.
- No time marking observed for cheese, cut tomatoes, cut lettuce, and cut onions stored at room temperature. Time marking must be in place for each item and is no longer than 2 hours after which the food must be discarded.
- 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.