Food & Nutrition
3481 DUTCH VILLAGE, HALIFAX · Food Establishment
11 inspections
- Inspection
0 infractions
- Inspection
5 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.
- Fill gaps at sides of walk-in cooler/walk-in freezer to prevent entry and 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 in the meat room refilled at time of inspection.
- 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 the floor in the back storage room where a few rodent droppings were observed.
- 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
- Food that is repackaged from supplier packaging must be labelled in accordance to the requirements outlined in the Food and Drugs Act and Regulations, and the Consumer Packaging and Labelling Act and Regulations. Label meat/poultry that is packaged at the food establishment.
- 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
- Food that is repackaged from supplier packaging must be labelled in accordance to the requirements outlined in the Food and Drugs Act and Regulations, and the Consumer Packaging and Labelling Act and Regulations. Label meat/poultry that is packaged at the food establishment.
- 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
- 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;
- Install appropriate shelving in the dry storage room. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls.
- 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 the following areas contaminated by rodent droppings: on the floor/bottom shelves in the far side of the retail area, on the dry herb shelving, and on the floor/pallets in the dry storage room.
- 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;
- Inspection
8 infractions
- 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 was observed empty and restocked at time of inspection.
- 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;
- Install appropriate shelving in the walk-in cooler, walk-in freezer, and dry storage room. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls.
- 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 floor in the walk-in cooler to remove food debris 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 the following areas contaminated by rodent droppings: on the floor/bottom shelves in the far side of the retail area, on the dry herb shelving, and on the floor/pallets in the dry storage room.
- 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
- Remove and discontinue the sale of bottled "American Ginseng & Ejiao Jelly", "Well Prepared Solomon's Seal Snack", "Bird's Nest Collagen Rock Sugar", and kimchi; bottled food from supplier is subject to sampling and testing procedures to demonstrate any of the established procedures do not result in the adulteration of food.
- 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.
- Bags of raw meat moved from storage in the retail shelves next to cucumbers; raw meat must be stored separate or below ready-to-eat foods.
- 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
- 20 duck eggs for sale in the reach-in cooler observed with soiled exterior shells were discarded at time of inspection. Non-hen eggs must: be free of any odour foreign to that of a normal egg, be free of mould, not be contaminated, adulterated or otherwise inedible, be free of cracks, and be visibly clean.
- 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
- Food that is repackaged from supplier packaging must be labelled in accordance to the requirements outlined in the Food and Drugs Act and Regulations, and the Consumer Packaging and Labelling Act and Regulations. Label meat and pork lard that is packaged at the food establishment.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Inspection
0 infractions
- Inspection
1 infraction
- 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;
- Install shelving in the walk-in freezer so that food is stored up off the floor; this will facilitate cleaning and protect food from contamination.
- 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;
- Inspection
2 infractions
- 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;
- Install shelving in the walk-in freezer so that food is stored up off the floor; this will facilitate cleaning and protect food from contamination.
- 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 in the dry storage room. Clean and sanitize the floor in the dry storage room.
- 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;
- Inspection
0 infractions
- 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;
- Food and debris build-up observed on the floor in the walk-in cooler. Clean floor in the walk-in cooler to remove food and debris 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;
- Rodent droppings observed on the floor and under shelving units in the dry storage room. Clean and sanitize floor in the dry storage room; shelving units must be moved to facilitate proper cleaning and sanitizing.
- 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
4 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;
- Repair flooring where walls were removed; the flooring must be smooth, non-porous, and easily cleanable.
- 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 and debris build-up observed on the floor in the walk-in cooler. Clean floor in the walk-in cooler to remove food and debris 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;
- Rodent droppings observed on the floor and under shelving units in the dry storage room. Clean and sanitize floor in the dry storage room; shelving units must be moved to facilitate proper cleaning and sanitizing.
- 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
- Packaged meat with no labelling observed for sale in the reach-in freezers on the retail sales floor. All prepackaged meat must be labelled in accordance to requirements outlined in the Food and Drugs Act and Regulations, and the Consumer Packaging and Labelling Act and Regulations.
- 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;