EURO PIZZA
401 ST MARGARETS BAY, HALIFAX · Food Establishment
11 inspections
- Inspection
2 infractions
- 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.
- Ensure at least one food handler per shift has completed a valid food hygiene training program.
- 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 surfaces contaminated with pest droppings.
- 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.
- Inspection
6 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;
- Clean and sanitize the surfaces with debris and dirt 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;
- Clean and sanitize surfaces contaminated with pest droppings.
- 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.
- Do not use cardboard as liners.
- 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.
- Fix the chest freezer door.
- 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.
- Ensure at least one food handler per shift has completed a valid food hygiene training program.
- 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. Prepare approved food contact surface sanitizer as instructed.
- 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
0 infractions
- Inspection
3 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.
- Front doors must be kept closed at all times. If they are to be kept open, a screen door must be installed to protect entry of pests. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.
- 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 above noted area affected by rodent droppings.
- 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: - Temperature logs for all cooling equipment.
- 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.
- Inspection
0 infractions
- Inspection
2 infractions
- 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 bottom shelves of two prep tables in back prep room, bottom shelves of two prep tables in the front prep area, which were cleaned and sanitized at the time of inspection. - Rodent droppings observed on shelves and floor in the back storage room, on the shelves of the cabinet where debit machine and garbage bin is placed at front, on the shelves near three compartment sink where chemicals are stored, on the floor in the dishwashing area, on the bottom shelves of two stainless steel tables in dishwashing area. - Clean and sanitize areas affected by rodent droppings. - Increase pest control services and provide reports to 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;
- Observed cobwebs & dust behind and around the dough machine and handwashing station in the back prep room. All fridges at the back have food debris buildup on sides and bottom. All areas and equipment must be cleaned thoroughly.
- 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;
- Inspection
6 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.
- Main entrance doors were observed left open during the inspection. Screen door must be installed or the door must be kept closed at all times to prevent entry by 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.
- Outer surface of the middle prep cooler in front area observed rusty. Repair or replace rusty cooler so that it is smooth, non-porous, and easily cleanable.
- 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.
- No certified food handler on-site. 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;
- Observed cobwebs & dust behind and around the dough machine and handwashing station in the back prep room. All fridges at the back have food debris buildup on sides and bottom. All areas and equipment must be cleaned thoroughly.
- 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 bottom shelves of two prep tables in back prep room, bottom shelves of two prep tables in the front prep area, which were cleaned and sanitized at the time of inspection. - Rodent droppings observed on shelves and floor in the back storage room, on the shelves of the cabinet where debit machine and garbage bin is placed at front, on the shelves near three compartment sink where chemicals are stored, on the floor in the dishwashing area, on the bottom shelves of two stainless steel tables in dishwashing area. - Clean and sanitize areas affected by rodent droppings. - Increase pest control services and provide reports to Public Health Officer.
- 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.
- Pepperoni on top of the prep cooler at front measured at 12 degrees Celsius. It was stored at the top approximately 20 minutes ago and was returned to the bottom of the prep cooler at time of inspection. Potentially hazardous food must be temperature controlled at 4 degrees Celsius or below.
- 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.
- Inspection
0 infractions
- Inspection
1 infraction
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- Greek yogurt is observed being processed onsite for use as a menu item. In accordance with Section 3.1.3 of the Nova Scotia Food Services and Food Retail Code, your Quality Assurance (Management) system must: i. identify critical control points in the production and processing of menu items with potentially hazardous ingredients (including raw ingredients) that have the potential to contaminate food; ii. include critical limits for each critical control point; iii. identify procedures to regularly monitor critical control points on the critical limits; iv. include corrective actions and procedures to follow when deviations from critical limits occur; and v. record all exceptions to the procedures/specifications that impact food safety.
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- Inspection
0 infractions
- Inspection
7 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.
- Storage room off the dough preparation room may create a harbourage site for active rodent infestation. Clean out storage room and remove equipment/items that are not used for the purpose of the food establishment. Clean and disinfect surfaces in the storage room.
- 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 dispenser available at the hand wash sink in the dough preparation room. Paper towel dispensers are required to protect paper towel from contamination. Install a paper towel dispenser/holder at the hand wash sink in the dough preparation room.
- 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;
- Live mouse observed running on the floor in the dough preparation room. Active rodent infestation must be eradicated. Contact professional pest control company for servicing.
- 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 cardboard lining the bottom shelf next to the upright freezer, on the bottom shelf below the flat top grill, under the pizza prep reach-in cooler, on the floor under the dough preparation table, on the stand of the dough mixer, on the ledge by the pizza oven, and on the ledge under the dish racks in the dish washing/sanitizing area. Clean and disinfect all 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.
- Chopped tomato and cucumber observed stored in a bowl on top of the pizza prep cooler and measured an internal temperature of 16.1 degrees Celsius. Chopped tomatoes and cucumber were stored at room temperature for approximately 30 minutes and was returned to the bottom half of the pizza prep cooler at time of inspection. Potentially hazardous food (e.g. cut vegetables/fruit) must be temperature controlled at 4 degrees Celsius or below.
- 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.
- Two mesh bags of purple onions observed stored on the floor next to the upright freezer. Food must be stored at least 6 inches off the floor to protect from contamination. Bags of onions moved to a shelf at time of inspection.
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- Greek yogurt is observed being processed onsite for use as a menu item. In accordance with Section 3.1.3 of the Nova Scotia Food Services and Food Retail Code, your Quality Assurance (Management) system must: i. identify critical control points in the production and processing of menu items with potentially hazardous ingredients (including raw ingredients) that have the potential to contaminate food; ii. include critical limits for each critical control point; iii. identify procedures to regularly monitor critical control points on the critical limits; iv. include corrective actions and procedures to follow when deviations from critical limits occur; and v. record all exceptions to the procedures/specifications that impact food safety.
- 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.