FINER DINER (THE)
9976 PEGGYS COVE, HACKETTS COVE · Food Establishment
7 inspections
- 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 or replace rusty shelves in the Pepsi cooling across from the cookline; repair or replace damaged floor tiles in front of the walk-in freezer.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- At least one food handler with valid food hygiene training certification must be onsite during operating hours.
- 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
5 infractions
- 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.
- Replace light bulbs in the dry storage room so that it is easy to see soiled areas for maintenance and cleaning.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Paper towel dispenser at the hand wash sink in the staff washroom restocked at time of inspection.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- Operator must be complete a valid food hygiene training program.
- 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;
- Repair low-temperature dish washer so that the chlorine sanitizer cycle measures 100ppm; manually sanitize dishes in the three-compartment sink using an approved food grade surface sanitizer.
- 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.
- Chemical spray bottles labelled at time of inspection to indicate contents.
- 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
0 infractions
- Inspection
3 infractions
- 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;
- Provide most recent bacteriological water sample to the Public Health Officer.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Paper towel dispenser in the staff washroom observed broken. Replace broken paper towel dispenser in the staff washroom.
- 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 food handler onsite with valid food hygiene training certification. At least one food handler with valid food hygiene training certification must be onsite during operating hours.
- 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;
- Inspection
0 infractions
- Inspection
7 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;
- Ice build-up observed on the floor in the walk-in freezer. Remove ice build-up on the floor in the walk-in freezer as it prevents from properly cleaning the floor.
- 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.
- Quat sanitizer spray bottle measured too strong and was diluted to 200ppm during the inspection. Chemicals removed from original containers must be clearly labelled - quat sanitizer spray bottle labelled at time of 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;
- Remove cardboard lining the pot storage shelf and the tin foil lining the rack shelving in the Pepsi reach-in cooler. Repair or replace rusty rack shelving in the Pepsi reach-in cooler. Surfaces and materials must be durable, non-toxic, and easy to maintain, clean and sanitize.
- 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;
- Debris build-up on the rusty fan guard in the walk-in cooler. Rusty surfaces can not be easily cleaned and must be repaired or replaced.
- 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;
- Water damage observed around the bay window in the back food preparation area. Repair damaged wall around the bay window so that surfaces are 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;
- Several spatulas observed with missing pieces on the food contact ends. To prevent food from contamination discard damaged spatulas.
- 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.
- Ice scoop observed stored directly in the beverage ice. Ice scoops must be stored in a manner to prevent contamination of the ice. Ice scoop moved to a clean container at time of 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;