Flenjor Foods

31 ALBRO LAKE, DARTMOUTH · Food Establishment

2 inspections

InspectionFeb 12, 2025
1 infraction
- 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. Ensure hard to reach areas and all areas affected by rodent droppings are properly clean and disinfected.
InspectionJan 28, 2025
6 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. Walls in hallway leading to staff washroom and in the washroom were observed to be in disrepair and with flaking paint, respectively. Ensure to properly seal wall with materials that are smooth, non-porous, and easy to clean.
- 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. In accordance with Section 2.15 of the NS Food Retail and Food Services Code, you must equip toilet rooms for staff and the public with hand washing stations. No paper towel in handwashing station in kitchen and staff washroom. Paper towel in dispenser is required at the kitchen and washroom hand washing stations. Ensure these stations are constantly being equipped with handwashing supplies.
- 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. Ensure hard to reach areas and all areas affected by rodent droppings are properly clean and disinfected.
- 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. 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 at the rear left corner of the store from entry door and on the shelves. Obtain the services of a certified pest control company / operator and provide pest control report to Public Health Officer. Ensure pest control reports / records are kept available on site for review during inspections.
- 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
  - Beef meat that's been re-packaged on site must be properly labelled.
- 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.
  - Several clear bags of portioned beef meat were observed without labelling in chest freezer. Proof of purchase provided during inspection.