Skip to content
Loading map…

EAST AVENUE RESTAURANT INC.

200 PROVOST, NEW GLASGOW · Food Establishment

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 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;
      • ice Scoops must be stored in containers and must be sanitized regularly. scoops must not be stored in the ice.
    • 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;
      • Operator must ensure that the handwashing station is adequately stocked with soap and paper towels. Paper towels must be stored in the dispensers.
  3. Inspection

    1 infraction

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Light in bar area require shatter proof covers. In accordance with Section 2.7(c) and Section 2.7(d) of the NS Food Retail and Food Services Code, you must ensure all lighting fixtures are shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils or linens.
  4. Inspection

    4 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Light in bar area require shatter proof covers. In accordance with Section 2.7(c) and Section 2.7(d) of the NS Food Retail and Food Services Code, you must ensure all lighting fixtures are shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils or linens.
    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Unfinished or bare wood surfaces observed during inspection. Ceiling with bare wood overhang, wooden wine shelving/rack, design in wall above wine rack is bare wood, area by handwashing station requires sealing. Wall holes noted in dry storage. Walls running the length of the main bar counter is unfinished and not smooth. Wall openings behind rear sink, above glass storage, and above beer cooler were noted. Rear walk-in cooler with bare wood around the inside of door. Chipping pain noted behind hand wash in rear staff washroom. Bare wood doors were noted near rear public washroom. Public washroom (middle) requires caulking around hand wash sink (detaching) and paint is pealing under sink. Paint in front bar wall is pealing and wall by last prep cooler in kitchen is in disrepair (damaged) and requires maintenance. Ensure all environmental surfaces are made of materials that are smooth, impervious, and easily cleanable. Bare wood is not allowed. Observed flooring with unfinished wood by wine rack. Floor hole across from wine rack must be closed. Baseboards required in area being renovated and in open space leading to outdoor patio. Remove rugs; can use rubber mats. Rear dining with a strip of concrete flooring (porous) where the previous bar used to sit was noted. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable. All floors, walls and ceilings in food preparation, processing and storage areas must be kept in good repair. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned.
    • 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 towel dispenser is required for hand wash station in new bar area. Public washroom (middle) hand wash sink very slow draining. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. In accordance with Section 2.15 of the NS Food Retail and Food Services Code, you must equip toilet rooms for staff and the public with hand washing stations.
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • Plumbing connection is pending for rear wall with sink and glass washer. In accordance with Section 2.12 and Section 2.15 of the NS Food Retail and Food Services Code, you must acquire all required approvals for plumbing systems from local and/or provincial authorities.