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DAVE'S LOBSTER

1751 LOWER WATER, HALIFAX · Food Establishment

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    4 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;
      • Paper towel dispenser at the hand wash sink observed empty. Store paper towel in a dispenser to protect from contamination. Paper towel restocked in the dispenser at time of inspection.
    • 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.
      • Food handler unable to provide proof of having completed an approved food hygiene training program. Proof of food hygiene certification must be provided to the Public Health Officer.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • Chemical spray bottles observed with no labels. Chemicals removed from original containers must be clearly labelled to identify contents. Label chemical spray bottles.
    • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
      • Refrigeration and freezer temperature temperatures must be verified and logged at least once daily. Temperature logs must be maintained onsite for review by the Public Health Officer.