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Dominic's Cucina (Truck 2)

17 GLENWOOD, DARTMOUTH · Food Establishment

2 inspections

  1. Inspection

    0 infractions

  2. Inspection

    4 infractions

    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Internal temperatures of potentially hazardous food in the cold top prep cooler measured between 7-14 degrees Celsius. Use smaller portions and refill ingredients from the reach-in cooler. Obtain cover for cold top prep cooler for slower periods to help maintain temperatures at 4 degrees Celsius or below.
    • 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.
      • Clearly label chemical spray bottles to identify contents (e.g. food contact sanitizer versus wall cleaner). Chemicals removed from original containers must be clearly labelled.
    • 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 temperatures.
    • 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 temperature logs must be completed at least once daily and logs must be maintained onsite for review by the Public Health Officer.