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DAIRY QUEEN - Dartmouth Crossing

50 FOULIS, DARTMOUTH · Food Establishment

4 inspections

  1. Inspection

    0 infractions

  2. 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;
      • Fix the hot water knob at the handwashing sink in the kitchen. Handwashing sink must be supplied with warm water, liquid hand soap and single use paper towels in dispensers at all times.
    • 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;
      • Discard ice and clean and sanitize the ice machine according to manufacturer's directions.
  3. Inspection

    0 infractions

  4. Inspection

    4 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.
      • The base of the machine used for customized cakes is chipped. This board must be replaced with a smooth, non-permeable and easily cleanable material.
    • 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 and grime build up observed on and around the vent and on the ceiling above the dishwasher in back storage area, where food service supplies are stored. Walls behind and around the dishwasher also have dirt build up. In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and 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;
      • Rodent droppings observed on the floor under the shelve near the small three compartment sink in the kitchen. Food debris observed on the floor under the drink dispenser counter on drive thru side. Food debris contribute to increase in pest activity. All areas must be cleaned and sanitized.
    • 8(2) A permit must be posted in a conspicuous location in the food establishment.
      • Post the permit in a conspicuous location.