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DOGS ON WHEELS (MUSZALSKI MOBILE 1)

25 RIVER, HALIFAX · Food Establishment

5 inspections

  1. Inspection

    4 infractions

    • 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.
      • In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations. Ensure an approved food contact surface sanitizer is available during operations.
    • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • Chopped onions are being prepared in operators home kitchen. Food must be prepared in a kitchen that holds an eating establishment permit. In accordance with Section 3.2.1.2 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • Obtain a probe thermometer with the ability to measure hot and cold internal temperatures.
    • 8(2) A permit or notification receipt must be posted in a conspicuous location in the food establishment.
      • Ensure the permit is posted at a visible location.
  2. Inspection

    0 infractions

  3. Inspection

    3 infractions

    • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • Chopped onions are being prepared in operators home kitchen. Food must be prepared in a kitchen that holds an eating establishment permit. In accordance with Section 3.2.1.2 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • Obtain a probe thermometer with the ability to measure hot and cold internal temperatures.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • Obtain a monitoring thermometer for the cooler used for food storage.
  4. Inspection

    0 infractions

  5. Inspection

    2 infractions

    • 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.
      • Observed toppings not being kept at 4C or lower. Toppings must be kept at 4C or lower. Provide an extra cooler with ice to store toppings at the appropriate temperature of 4C or lower.
    • 8(2) A permit must be posted in a conspicuous location in the food establishment.
      • Post permit in a conspicuous location on the hot dog cart.