Denny's & Bar One
973 WILKINSON, DARTMOUTH · Food Establishment
4 inspections
- Inspection
0 infractions
- 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;
- - Paper towel dispenser not functional at handwashing sink in back prep area. - Paper towel not supplied in dispenser at the handwashing sink in bar area. Provide paper towel on a holder. All handwashing sinks must be equipped with single use paper towels in dispensers.
- 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.
- - Fix the leak at the ice machine. - Repair the liquor cooler to ensure it consistently maintains a temperature of 4°C or below, as it may be used for food storage. 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.
- 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;
- Inspection
3 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 not functional at handwashing sink in back prep area. - Paper towel not supplied in dispenser at the handwashing sink in bar area. Provide paper towel on a holder. All handwashing sinks must be equipped with single use paper towels in dispensers.
- 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.
- - Fix the leak at the ice machine. - Repair the liquor cooler to ensure it consistently maintains a temperature of 4°C or below, as it may be used for food storage. 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.
- 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.
- Chicken was being thawed in a sink with standing water. It was put under running cold water at the time of inspection. Frozen tomato soup was being thawed in a container. Container was filled with cold water and directions provided to replace water every 30 minutes. Food may be thawed under the following conditions: i. under refrigeration at 4°C (40°F) or less ii. completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold tap water iii. as part of the cooking process (but only when thawing is taken into consideration in determining cooking time) iv. by microwaving and immediately transferring to conventional cooking equipment with no interruption in the process. In accordance with Section 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately.
- 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;
- Inspection
0 infractions