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ela! GREEK TAVERNA

150 HECTOR, DARTMOUTH · Food Establishment

12 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 infractions

    • 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 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code. 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. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers).
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System.
  3. Inspection

    2 infractions

    • 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;
      • Dirt buildup observed on and around ceiling vents in the kitchen. Clean the ceiling in the kitchen. Surfaces, such as floors, walls, and ceilings, must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue, and other debris.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: 1. Temperature logs for all fridges and freezers. Records must be kept on site. 2. Cleaning logs/checklists signed by staff members. Records must be kept on site.
  4. Inspection

    8 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;
      • Handwashing sink in the back prep area was out of hand soap. Handwashing sinks must be equipped with liquid hand soap and single use paper towels in dispensers at all times.
    • 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.
      • Glasswasher not dispensing sanitizer. Glasswasher must be serviced so that it dispenses sanitizer at 100 ppm chlorine concentration. Glasses must be washed in the kitchen dishwasher until glasswasher is fixed.
    • 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;
      • Food handler observed using phone and then returning to work without washing hands. In accordance with Section 5.7 of the NS Food Retail and Food Services Code, you must ensure all food handlers thoroughly wash their hands before commencing work and after any other activity or instance where hands may become soiled.
    • 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;
      • Dirt buildup observed on and around ceiling vents in the kitchen. Clean the ceiling in the kitchen. Surfaces, such as floors, walls, and ceilings, must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue, and other debris.
    • 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;
      • Clean and sanitize areas affected by rodent droppings.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Frozen meat sauce was observed thawing on the counter in a pan. It was moved to the fridge at the time of inspection. Food may be thawed under the following conditions: i. under refrigeration at 4°C (40°F) or less ii. completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold tap water iii. as part of the cooking process (but only when thawing is taken into consideration in determining cooking time) iv. by microwaving and immediately transferring to conventional cooking equipment with no interruption in the process
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Scoops were observed stored inside containers with dry food items. Scoops were removed at the time of inspection. Scoops must be stored in a separate clean containers to prevent contamination of food items by the scoop handles.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: 1. Temperature logs for all fridges and freezers. Records must be kept on site. 2. Cleaning logs/checklists signed by staff members. Records must be kept on site.
  5. Inspection

    0 infractions

  6. Inspection

    2 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.
      • In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
    • 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 under the three compartment sink and on the floor under the shelving racks throughout the kitchen. Clean and sanitize areas affected by rodent droppings.
  7. Inspection

    4 infractions

    • 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.
      • Water damaged wall with a hole observed behind the laundry sink by the staff washroom. Repair wall to allow for proper cleaning and to prevent entry/movement of pests.
    • 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.
      • In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
    • 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;
      • Mold growth observed on the inside surfaces of ice machine. Discard ice and clean the ice machine according to manufacturer's direction.
    • 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 on the floor under the shelving next to the ice machine. Clean and sanitize areas affected by rodent droppings.
  8. Inspection

    8 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;
      • Several broken light shields observed above the cookline area of the kitchen. Replace light shields or ensure light bulbs are shatter proof.
    • 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.
      • Water damaged wall with a hole observed behind the laundry sink by the staff washroom. Repair wall to allow for proper cleaning and to prevent entry/movement of pests.
    • 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.
      • - Rusty shelf observed below the prep table next to the walk-in cooler. - Rusty shelf observed below the hot holding unit in cookline area. Repair or replace rusty shelves so that they are smooth, non-porous, and easily cleanable.
    • 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.
      • In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
    • 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;
      • Dust build-up observed on and around the fan guard in the walk-in cooler, and around the ceiling vent and lights in the front cookline area. Clean dust to prevent contamination of food and 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;
      • Food debris and grease buildup observed on the walls and floor under three compartment sink and dishwashing area. Floors and walls must be cleaned at a frequency to avoid buildup of food debris and grease.
    • 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;
      • Ice machine has excessive dirt buildup on filters. Clean the ice machine according to manufacturer's direction.
    • 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 on the floor under the shelving next to the ice machine, behind the ice machine, under the three compartment sink, on the floor in the corner of the back prep area, on the bottom shelf of stainless steel counter next to the dishwasher and on the shelf under the hot holding unit in front cookline area. Bottom shelf of stainless steel counter next to the dishwasher and the shelf under the hot holding unit in front cookline area were cleaned and sanitized at the time of inspection. Clean and sanitize all other areas affected by rodent droppings.
  9. Inspection

    1 infraction

    • 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 dispensers at the hand wash sink in the staff washroom and in the prep area observed to not be dispensing paper towel and/or empty. Paper towel dispensers (battery operated) must be functioning and stocked with paper towel to allow for proper hand washing practices.
  10. Inspection

    1 infraction

    • 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 dispensers at the hand wash sink in the staff washroom and in the prep area observed to not be dispensing paper towel and/or empty. Paper towel dispensers (battery operated) must be functioning and stocked with paper towel to allow for proper hand washing practices.
  11. Inspection

    0 infractions

  12. Inspection

    15 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;
      • Several broken light shields observed above the cookline area of the kitchen. Replace light shields or ensure light bulbs are shatter proof.
    • 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.
      • Water damaged wall with a hole observed behind the laundry sink by the staff washroom. Repair wall to allow for proper cleaning and to prevent entry/movement of pests.
    • 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 stocked with paper towel required at the bar hand wash sink and at the server area hand wash sink.
    • 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 dispensers at the hand wash sink in the staff washroom and in the prep area observed to not be dispensing paper towel and/or empty. Paper towel dispensers (battery operated) must be functioning and stocked with paper towel to allow for proper hand washing practices.
    • 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.
      • Excessive gashes and staining observed on the white cutting board at the cold-top prep table on the cookline. Resurface or replace the white cutting board so that it is easily cleanable.
    • 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.
      • Rusty shelf observed below the prep table next to the walk-in cooler. Repair or replace rusty shelf so that it is smooth, non-porous, and easily cleanable.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Ambient air temperature of the salad station cooler measured 9.0 degrees Celsius. Refrigeration temperatures must be maintained at 4 degrees Celsius or below. Potentially hazardous foods were moved to other functioning coolers at time of inspection. Discontinue use of this cooler until temperatures measure 4 degrees Celsius or below.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • Food handler unable to provide proof of food hygiene certification. At least one food handler must have valid food hygiene training certification and be able to provide proof to the Public Health Officer.
    • 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;
      • Dust build-up observed on the fan guard in the walk-in cooler, and on the ceiling and the shelving rack above the salad station cooler. Clean dust to prevent contamination of food and 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;
      • Mold observed on the interior surfaces of the ice machine. Discard ice and clean and sanitize the ice machine according to the manufacturers instructions.
    • 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;
      • Debris build-up observed on the floor by the grill near the kitchen entrance. Clean the debris build-up off the floor.
    • 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 on the floor under the shelving next to the ice machine and on the floor under the shelving in the dry storage area by the stairs. Clean and sanitize 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.
      • Cooked Greek potatoes in the top pan of the hot holding unit measured 54.1 degrees Celsius. Potentially hazardous food held hot must be at least 60 degrees Celsius. Cooked Greek potatoes in the top pan were reheated to 74 degrees Celsius at time of inspection. Do not double stack pans in the hot holding unit.
    • 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 Greek potatoes observed cooling at room temperature stacked on top of each other in covered pans (4 pants). Internal temperature of cooked Greek potatoes measured between 47-56 degrees Celsius. Potentially hazardous foods must be cooled from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours. Cooked Greek potatoes were uncovered and divided into smaller portions to cool quickly and then be moved to the walk-in cooler.
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Food Establishment Permit expired December 11, 2023. Renew permit within the next 5 business days.