El Este Taqueria
102 ALBRO LAKE, DARTMOUTH · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
12 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;
- 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 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls, counters, and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris. Cardboard and paper towel was observed on cooking area under domestic deep fryers and on the floor directly across from this frying area. Cardboard and paper towel materials were removed during inspection.
- 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;
- In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris. Mold growth was observed in wall surfaces in the staff washroom. Properly clean and disinfect wall surfaces.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise. Little to no water stream from the hot water valve/tap in the handwashing sink behind the front service counter. Provide hot water at the handwashing station in the front service area.
- 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;
- 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. Handwashing sink in the back food prep area without soap and paper towel during inspection. Ensure hand hygiene sink is equipped with a constant supply of soap and paper towel in dispensers for food handler's use.
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- In accordance with Section 2.15(a) of the NS Food Retail and Food Services Code, you must provide washroom facilities for the public. Dining table with four (4) chairs plus several counter height stools along the breakfast bar counter available on site in the waiting area. Several customers were observed eating their foods on the dining table and breakfast bar after ordering. No public washrooms available on site. Washroom facilities for the public are required. Install public washroom or remove dining table set and additional chairs.
- 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 3.5 of the NS Food Retail and Food Services Code, you must keep raw foods stored separate from and below ready-to-eat foods. Raw eggs were observed stored above ready to eat (RTE) and fresh produce. Ensure to store raw animal products below and separate from RTE and fresh produce to prevent potential for contamination.
- 27(a) 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:
(a) the person is clean and sanitary and shows good personal hygiene;
- In accordance with Section 5.6 of the NS Food Retail and Food Services Code, you must: ensure Food Handlers who engage in activities which may result in the transfer of bacteria (e.g., sneezing, touching hair/ eyes/ mouth/ nose, etc.), wash their hands before resuming food service activities and food handling. Food handler was observed taking/processing an order transaction at the cash station and then proceeded to don gloves without handwashing first to make order. Food handler washed hands prior to making food order 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;
- Bleach water sanitizer in spray bottle too strong. Solution diluted on site (1/2 teaspoon of unscented household bleach per 1 litter of water).
- 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;
- Food handler observed wearing a reusable moist rag attached to apron and using this for wiping hands and food contact surfaces. Other reusable rags were noted in the food prep areas. Food contact surfaces must be properly cleaned, follow by sanitizing using an approved food grade sanitizer. Cleaning cloths must be kept in a pail in sanitizer solution (mix daily 1/2-1 tsp of unscented household bleach 5.25% per 1 litter of water) when not in use to prevent bacterial growth. Sanitizer solution must be applied to cleaned surface and allowed to air dry. Renew sanitizer in pail every 2-4 hours.
- 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;
- In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. The exterior of domestic deep fryers (X2) was observed covered in a build-up of grease deposits. Properly clean and sanitize equipment. .
- 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;
- In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure:a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises.b. Insect control devices that are used to electrocute flying insects are located at least 2 metres (6 feet) away from any food handling area. Ensure these devices are equipped with an escape resistant trap, and are emptied and cleaned regularly.c. Insect control devices used that are designed to trap insects by adhesive or devices that may expel the insects or insect fragments are installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. Ensure insect traps (sticky tapes or similar devices) are changed regularly or when loaded with insects.d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.Rodent droppings observed on the floor under the handwashing sink in the back food prep area, on the plumbing pipe connected to the aforementioned handwashing sink, under the dishwashing sinks, under the table with coffee machine/utensils, under the black hard plastic shelving rack in the kitchen, along corridor leading to staff washroom, on the floor in the staff washroom and behind door, under the front order counter station/table, on the bottom shelf of the hot holding table in the front service area. Rent2kill monitors facility bi-weekly. No pest control reports available on site. Ensure hard to reach areas and all areas affected by rodent droppings are properly clean and disinfected. Provide pest control reports / records to Public Health Officer for review.
- 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.
- In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations. Bleach water sanitizer spray bottled not labelled. Ensure to label chemical spray bottle to indicate its contents and prevent potential for food contamination.
- 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
2 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;
- 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. Ensure gap in wall under hand-washing sink in staff washroom is repaired.
- 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;
- 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. Ensure hand-wash station in front cash/prep area is repaired. Ensure hand-wash stations have single use paper towel and soap in dispensing units.
- 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;