DOCK (THE)
130 GEORGE, NEW GLASGOW · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 9(a) An operator must renew a permit, other than a temporary food service event permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Operator must renew a permit to achieve compliance.
- 9(a) An operator must renew a permit, other than a temporary food service event permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Inspection
0 infractions
- Inspection
1 infraction
- 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 towels in the bar area must be placed on/in a holder.
- 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
- Inspection
3 infractions
- 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 ice sink with equipment hose buried in ice and ice with hose debris. Ice is a food item. Remove hose from ice. Fix hose outside of ice sink to prevent contamination of ice.
- 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.
- Cleaning required for beer cooler with some mold growth on walls. Nestea stand-up cooler not maintaining refrigeration temps. Cooler requires maintenance. 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.
- Nestea stand-up cooler with temps between 8-10C during inspection. Food internal temp measured with probe at 8.9C. No temp documentation for today; Food recently made relocated to a working cooler immediately. Temperature abused potentially hazardous foods disposed of on site. 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
- 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;