DOOLY'S
121 ILSLEY, DARTMOUTH · Food Establishment
3 inspections
- Inspection
2 infractions
- 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.
- Repair / replace walk-in cooler door handle. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: 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.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Glass washer machine set up with no sanitizer at the time of inspection. Iodophore sanitizer set-up on site.
- 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.
- Inspection
0 infractions
- Inspection
3 infractions
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Dishes must be sanitized manually while using the 3-compartment sink. Use 100 ppm concentration of chlorine to achieve adequate level of sanitization. Mix 1/2 tsp of concentrated unscented original household bleach per Litre of water to prepare a sanitizer measuring 100 ppm chlorine to sanitize the dishes.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Quat sanitizer must be at 200ppm concentration to be used on food contact surfaces.
- 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;
- Repair the glassware washer in the bar area to dispense adequate amount of chlorine sanitizer (100 ppm).
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.