EVAN'S FRESH SEAFOOD (& RESTAURANT)
2 OCHTERLONEY, DARTMOUTH · Food Establishment
7 inspections
- Inspection
1 infraction
- 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.
- In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use.
- 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.
- Inspection
1 infraction
- 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.
- Repair / replace the seafood cooler door in disrepair (door not closing properly) to ensure door is able to close properly and prevent impacts food refrigeration temperatures. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use.
- 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.
- Inspection
2 infractions
- 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.
- Repair / replace the seafood cooler door in disrepair (door not closing properly) to ensure door is able to close properly and prevent impacts food refrigeration temperatures. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use.
- 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;
- No pest control reports available on site. Ensure to keep pest control records on site for review during inspections. In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure: d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.
- 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.
- Inspection
5 infractions
- 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.
- Repair / replace the seafood cooler door in disrepair (door not closing properly) to ensure door is able to close properly and prevent impacts food refrigeration temperatures. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended 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;
- Clean and sanitize the rodent droppings on the floor by dishwashing areas. 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.
- 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;
- No pest control reports available on site. Ensure to keep pest control records on site for review during inspections. In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure: d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.
- 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.
- Utensils buried inside bulk dry foods. Remove utensils from bulk food supply. Obtain scooping utensils with a handles. Minimize direct hand-food contact. Ensure to handle and store utensils in a sanitary manner to prevent potential for cross-contamination of foods.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Post food permit when patrons can see it.
- 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.
- Inspection
0 infractions
- Inspection
1 infraction
- 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.
- Proof is needed to show those re-bagged fish jerky products are from approved suppliers.
- 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.
- Inspection
0 infractions