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Dill Pickles Sandwich Bar & Cafe

250 BAKER, DARTMOUTH · Food Establishment

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    3 infractions

    • 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.
      • Ensure at least one staff member on-site has an up-to-date, approved Food Handling course.
    • 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;
      • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Cleaning required in back of kitchen (i.e. droppings and debris) under counters in hard to reach areas. Ensure miscellaneous items not being used by the facility are removed to prevent harbourage for pests.
    • 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.
      • 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. Walk-in cooler at room temperature. Potentially hazardous foods discarded at time of inspection. Ensure the walk in cooler is repaired and maintains 4C or lower to prevent pathogenic growth. All potentially hazardous foods must be stored in other units until repairs are made.
  3. Inspection

    0 infractions

  4. Inspection

    1 infraction

    • 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.
      • Observed rodent droppings. Thoroughly clean areas where rodent droppings are seen and discard dead mouse.
  5. Inspection

    5 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;
      • Observed debris on the floor in the walk-in fridge and behind the deep freezer. Clean floors.
    • 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.
      • Observed rodent droppings and a dead mouse. Thoroughly clean areas where rodent droppings are seen and discard dead mouse.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Observed food to be stored on the floor in the walk-in fridge. Store food at least 15cm off the floor in the walk-in fridge.
    • 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.
      • Observed lid to deep freezer to be broke. Repair lid so it easy to be maintained in good standing or replace freezer.
    • 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.
      • Observed no sanitizer was prepared. Operator prepared sanitizer at this time.