EAST COAST DUMPLING HOUSE
958 COLE HARBOUR, COLE HARBOUR · Food Establishment
12 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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;
- Observed vegetable cutter with build-up of dried food debris. All equipment must be dismantled, cleaned and sanitized between every use.
- 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;
- Inspection
4 infractions
- 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;
- Re-surface rusted shelving units so that they are smooth and easily cleanable.
- 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;
- Observed vegetable cutter with build-up of dried food debris. All equipment must be dismantled, cleaned and sanitized between every use.
- 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;
- A deep clean is required of kitchen due to build-up of rodent droppings. Clean and disinfect all areas affected by droppings.
- 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;
- Observed build-up of food debris on stainless steel prep table where raw meat is processed. Remove all stored items from prep table and clean and sanitize surface.
- 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;
- Inspection
0 infractions
- Inspection
1 infraction
- 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;
- Clean and disinfect areas affected by rodent droppings.
- 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;
- Inspection
4 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;
- Equip hand sink with liquid hand soap.
- 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;
- Clean and disinfect areas affected by rodent droppings.
- 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 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately.
- 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.
- Ensure raw meat is always stored on bottom of refrigerator, below ready-to-eat food items.
- 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
0 infractions
- Inspection
1 infraction
- 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.
- In accordance with Section 2.7 of the NS Food Retail and Food Services Code, you must supply the food premise with artificial light to ensure the safe and sanitary production of food.
- 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.
- Inspection
11 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;
- Dust pan and paint brush observed in the hand wash sink. Hand wash sinks must be accessible at all times to allow for proper and frequent hand washing practices. Dust pan and brush removed at time of inspection.
- 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 hand soap or paper towel at hand sink in kitchen. All hand sinks must be fully equipped with liquid hand soap and single-use paper towel at all times. Paper towel and soap restocked during inspection.
- 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 soap or paper towel at hand sink in staff washroom. Equip hand sink with liquid hand soap and single-use paper towel.
- 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.
- In accordance with Section 2.7 of the NS Food Retail and Food Services Code, you must supply the food premise with artificial light to ensure the safe and sanitary production of food.
- 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;
- In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls. Observed food stored on floor of walk-in freezer. Re-organize walk-in freezer.
- 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(d) the person washes their hands as often as is necessary to prevent contamination of food;
- Observed employee wash hands while wearing gloves. Gloves are single-use and must be discarded between each use. Hands must be washed with soap and water prior to wearing new gloves. Employee discarded gloves and washed hands during inspection.
- 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;
- Dishwasher detergent container is empty. Obtain new container of detergent.
- 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;
- Overall sanitation of the food establishment requires significant improvement. Old food debris and grease build-up observed on interior and exterior surfaces of the double-door cooler, on processing equipment (e.g. mixer, dumpling maker, vegetable chopper, dough mixer), on surfaces used for food or food contact packaging storage, and on the floor along floor/wall junctions. Clean and sanitize areas with food debris and grease build-up.
- 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;
- Three-compartment sink has build-up of food debris and mould. Thoroughly clean and sanitize three-compartment sink.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Rodent droppings observed throughout the entirety of the kitchen and storage areas, including all floor/wall junctions, under food storage shelving, food preparation tables and equipment. Clean and disinfect all areas affected by rodent droppings.
- 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 meat observed stored in cooler above vegetables and ready-to-eat food items. Raw meat must always be stored on bottom shelf of refrigerator. Re-organize refrigerator.
- 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
0 infractions
- 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;
- Obtain shelving for storage of food contact packaging and to facilitate cleaning of the floor in the server area and the back food preparation/storage room.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Employ a professional pest control company to provide weekly pest control services. An onsite inspection must be completed by the pest control company and the report must be provided to the Public Health Officer. Operator must comply with direction provided by the pest control company.
- 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;
- High-temperature dish washer final rinse temperature measured 59.9 degrees Celsius using a max/min probe thermometer. Final rinse temperature on a max/min probe thermometer must measure 71 degrees Celsius OR 82 degrees at the manifold. Discontinue use of the high-temperature dish washer until it has been serviced by a technician.
- 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.
- No probe thermometer available. Obtain a probe thermometer with the ability to measure hot and cold temperatures so that food safety temperatures of potentially hazardous foods can be verified.
- 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;
- Inspection
12 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;
- Obtain shelving for storage of food contact packaging and to facilitate cleaning of the floor in the server area and the back food preparation/storage room.
- 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;
- Repair baseboards in the food establishment where they are removed from the wall. Properly installed baseboards facilitate proper cleaning of the floor and can prevent entry of pests.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Employ a professional pest control company to provide weekly pest control services. An onsite inspection must be completed by the pest control company and the report must be provided to the Public Health Officer. Operator must comply with direction provided by the pest control company.
- 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;
- Dust pan and brush observed in the hand wash sink. Hand wash sinks must be accessible at all times to allow for proper and frequent hand washing practices. Dust pan and brush removed at time of inspection.
- 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.
- Right side compartment of the three-compartment sink observed clogged and not draining. Service/repair the sink so that it properly drains.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- No paper towel or paper towel dispenser available in the staff washroom. Install a paper towel dispenser in the staff washroom and stock it with paper towel. Paper towel in a dispenser is required to allow for proper hand washing practices.
- 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;
- High-temperature dish washer final rinse temperature measured 59.9 degrees Celsius using a max/min probe thermometer. Final rinse temperature on a max/min probe thermometer must measure 71 degrees Celsius OR 82 degrees at the manifold. Discontinue use of the high-temperature dish washer until it has been serviced by a technician.
- 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;
- Overall sanitation of the food establishment requires significant improvement. Old food debris and grease build-up observed on interior and exterior surfaces of the reach-in cooler, on cooking equipment used for direct food contact (e.g. frying pans stored soiled), on processing equipment (e.g. mixer, dumpling maker, vegetable chopper, dough mixer), on cooking equipment, on surfaces used for food or food contact packaging storage, and on the floor along floor/wall junctions. Clean and sanitize areas with food debris and grease build-up.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Rodent droppings and grease trails observed throughout the entirety of the kitchen and storage areas, including all floor/wall junctions, under food storage shelving and food preparation tables, on the floor in the staff washroom, and on the floor throughout the server/cash register area. A dead rodent was observed on the floor in back prep/storage room. Clean and sanitize all areas affected by rodent droppings and remove the dead rodent.
- 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.
- Cooked pork belly observed in a large pot on the propane stove with the burner off. Pork belly was cooked at 11:00hrs and the burner was turned off at 12:30hrs. The internal temperature measured 47.9 degrees Celsius. Pot of cooked pork belly was discarded at time of inspection. Potentially hazardous food must be temperature controlled by cooling in small portions from 60 degrees Celsius to 20 degrees Celsius in 2 hours or less and from 20 degrees Celsius to 4 degrees Celsius in 4 hours or less; or held hot at 60 degrees Celsius or above.
- 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.
- No probe thermometer available. Obtain a probe thermometer with the ability to measure hot and cold temperatures so that food safety temperatures of potentially hazardous foods can be verified.
- 49(2)(a) Before being placed in the dry storage room or designated area, opened packages of food ingredients and food packaging materials must be
(a) transferred to clean, suitably covered containers or be sealed and securely closed; and
- Opened bags of food/food ingredients observed on storage shelves. Store food/food ingredients in clean, suitably covered containers to protect from pests.
- 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;