DUY LE
460 MAIN, YARMOUTH · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
1 infraction
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- In accordance with Section 6.3.4 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- Inspection
5 infractions
- 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;
- No paper towel in paper towel dispenser at the time of inspection. Paper towel was replaced during the inspection. Ensure paper towel is available and in the dispenser.
- 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;
- No liquid hand soap in the handwashing station located in the kitchen. Liquid hand soap was brought to the handwashing station in the kitchen. Liquid hand soap dispenser must be refilled or pump soap dispenser must be available.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- In accordance with Section 6.3.4 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- Raw protein products noted to be stored above ready to eat products and produce. Fridge contents must be stored in accordance with items internal cooking temperatures with already cooked foods and produce above any raw protein. Raw protein was moved to the bottom shelf.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Valid permit obtained. Ensure the valid permit is posted in a conspicuous location in the food establishment.
- 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
1 infraction
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Valid permit obtained. Ensure the valid permit is posted in a conspicuous location in the food establishment.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Inspection
5 infractions
- 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;
- No liquid hand soap in the handwashing station located in the kitchen. Liquid hand soap was brought to the handwashing station in the kitchen. Liquid hand soap dispenser must be refilled.
- 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;
- No sanitizer solution was readily available during the inspection. Ensure a mixture of unscented bleach and water is made in a spray bottle or bucket and that food contact surfaces are sanitizer on a routine basis (after every task or 2 hours of continuous 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.
- 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 In accordance with Section 3.3.6 of the Nova Scotia Food Services and Food Retail Code, you must cool foods from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours. Cooked noodles observed cooling at room temperature. Room temperature is not an adequate cooling method. Noodles moved to fridge unit measuring 4*C.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- Raw protein products noted to be stored above ready to eat products and produce. Fridge contents must be stored in accordance with items internal cooking temperatures with already cooked foods and produce above any raw protein. Raw protein was moved to the bottom shelf.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Valid permit obtained. Ensure the valid permit is posted in a conspicuous location in the food establishment.
- 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;