DAIRY QUEEN
2500 TRURO, WESTVILLE · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
2 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;
- Duct tape isn't a durable, non-toxic and easy to maintain material and should not be used to fix broken freezer shelving.
- 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.
- Temperature logs must be maintained at the facility.
- 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
1 infraction
- 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;
- Flooring (several tiles) in disrepair just outside of the walk-in freezer and unclean. Flooring requires maintenance. Install missing floor tiles or fix flooring. 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. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip.
- 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
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;
- Flooring (several tiles) in disrepair just outside of the walk-in freezer and unclean. Flooring requires maintenance. Install missing floor tiles or fix flooring. 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. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip.
- 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;
- Doors of bottom cupboards in drive-thru area are in disrepair (broken at hinge) and require maintenance. Fix or replace doors. Fix / repair doors (x2) 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.
- 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.
- Walk-in cooler is in disrepair. Unit is not maintaining refrigeration temperatures. Tag (out of service) issued for walk-in cooler. Walk-in cooler requires maintenance. Fix / repair refrigeration unit. A person must not remove or alter a hold tag unless directed to do so by the inspector.
- 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.
- Walk-in cooler measured at 11C with infrared and build-in thermometer reading 13.1C. Internal temperatures readings for potentially hazardous foods ranged between 10.7C-12.6C. Facility has not being keeping up with temperature logs recently. Dispose of potentially hazardous foods (PHFs) such as milks, cheese, whip cream toppings, gravy, etc.). 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
- 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}
- 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;