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GRAND FINALES CAFE AND CATERING

109 ILSLEY, DARTMOUTH · Food Establishment

10 inspections

  1. Inspection

    0 infractions

  2. 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.
      • Seal the hole/gap between wall/floor juncture behind the bulk sugar container in the back kitchen. In accordance with Section 2.4.1 of the NS Food Retail and Food Services Code, you must ensure floors have coved floor-to-wall joints.
    • 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.
      • Seal wall holes / gaps around plumbing pipes in all three washroom facilities and under the hand hygiene sink located in the kitchen to prevent pest access and their movement. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair.
    • 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 broken door gasket on the Pepsi cooler in back of house. 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;
      • Rodent droppings observed throughout the food establishment: on the floor around the pop recycling container, under the deli slicer counter, on the lower shelving with bulk dry goods, on the shelves located in the food prep area and next to exposed single service utensils (utensils disposed of on site), on the floor between wall and cookline, under dishwashing area, on all in-use shelving, on the floor in the washroom facilities, and on the floor in the dining area. Ensure hard to reach and all areas affected by rodent droppings are properly 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. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.
    • 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: Hot holding temp logs
  3. Inspection

    10 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.
      • Seal wall holes / gaps around plumbing pipes in all three washroom facilities and under the hand hygiene sink located in the kitchen to prevent pest access and their movement. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair.
    • 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;
      • Store raw eggs (any raw protein food product of animal origin) at the bottom of cooler, below and separate from ready to eat foods and produce to prevent potential for contamination. In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep raw foods stored separate from and below ready-to-eat foods.
    • 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 broken chest freezer door. 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.
      • Repair / replace the broken door gasket on the Pepsi cooler in back of house. 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.
      • Water pooling on the floor around stand up cooler in food prep area with high condensation. Cooler requires maintenance. Have cooler service to ensure the condensation issue is resolved. 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(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Develop and implement a detailed written cleaning schedule for the food establishment including all facilities (washrooms, dining, back of house, back hallway, etc.) and equipment. In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
    • 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;
      • Rodent droppings observed throughout the food establishment: on the floor around the pop recycling container, under the deli slicer counter, on the lower shelving with bulk dry goods, on the shelves located in the food prep area and next to exposed single service utensils (utensils disposed of on site), on the floor between wall and cookline, under dishwashing area, on all in-use shelving, on the floor in the washroom facilities, and on the floor in the dining area. Ensure hard to reach and all areas affected by rodent droppings are properly 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. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.
    • 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;
      • Defrost and clean stand-up freezer (Frostless Brand) with ice build-up. 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;
      • Have pest control in asap and increase monthly pest control to bi-weekly service for the next three months. Provide proof of service increase and bi-weekly reports to your local Public Health Officer for review. d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.
    • 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.
      • Inadequate hot holding observed during inspection and inadequate cooling process described by food handler. Ensure cooked foods to be served hot are served for immediate consumption or hot held at 60C (140F) or above. Proper cooling practices include, using shallow containers, ice / cold water baths, stirring often with ice paddles/wands, and monitoring time/temp. In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius. In accordance with Section 3.3.6 of the Nova Scotia Food Services and Food Retail Code, you must cool foods from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours.
  4. Inspection

    0 infractions

  5. Inspection

    1 infraction

    • 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 areas affected by rodent droppings.
  6. Inspection

    2 infractions

    • 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;
      • Observed paper towel stored outside on the hand wash station in the women's washroom. Paper towel must be stored inside the paper towel dispenser to avoid contamination and to facilitate proper hand washing procedures.
    • 29(2)(c) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (c) the effectiveness of the program is monitored;
      • Facility must implement and maintain a cleaning schedule for daily and weekly cleaning
  7. 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.
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair. In accordance with Section 2.4.1 of the NS Food Retail and Food Services Code, you must ensure floors have coved floor-to-wall joints. 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. -Observed an opening on the dry wall behind the counter which was fixed with cardboard and duct tape. Cardboard and duct tape must not be used to patch the holes and gaps as they are absorbent and not easily cleanable. Repair the dry wall and close the opening. -Repair the gaps and openings on the walls and ceilings throughout the facility.
    • 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;
      • Observed paper towel stored outside on the hand wash station in the women's washroom. Paper towel must be stored inside the paper towel dispenser to avoid contamination and to facilitate proper hand washing procedures.
    • 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;
      • The shelfs of the cooler in the food preparation area observed to have flaking rust. Repaint the shelfs to eliminate the rusting and to make it non-absorbent, 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;
      • The walls above food preparation area counter observed to have paint chipped in various locations. Repaint the wall to ensure that it is easily cleanable and non-absorbent
    • 29(2)(c) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (c) the effectiveness of the program is monitored;
      • Facility must implement and maintain a cleaning schedule for daily and weekly cleaning
    • 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 must be maintained for all cold-holding and hot-holding units
  8. Inspection

    15 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.
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair. In accordance with Section 2.4.1 of the NS Food Retail and Food Services Code, you must ensure floors have coved floor-to-wall joints. 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. -Observed an opening on the dry wall behind the counter which was fixed with cardboard and duct tape. Cardboard and duct tape must not be used to patch the holes and gaps as they are absorbent and not easily cleanable. Repair the dry wall and close the opening. -Repair the gaps and openings on the walls and ceilings throughout the facility.
    • 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;
      • The hand wash sink observed impeded during the time of inspection. Hand wash station must be easily accessible to facilitate proper and frequent hand washing practices.
    • 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;
      • Observed paper towel stored outside on the hand wash station in the women's washroom. Paper towel must be stored inside the paper towel dispenser to avoid contamination and to facilitate proper hand washing procedures.
    • 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;
      • 15. The shelfs of the cooler in the food preparation area observed to have flaking rust. Repaint the shelfs to eliminate the rusting and to make it non-absorbent, 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;
      • The walls above food preparation area counter observed to have paint chipped in various locations. Repaint the wall to ensure that it is easily cleanable and non-absorbent
    • 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. Equipment and utensils must protect food from contamination. Cutting board observed with excessive gashes, old and stained. Replace worn cutting board as it is no longer 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;
      • The corners and floor between the coolers observed to be accumulated with dirt, debris. The corner between the countertop and cooler in the food preparation area was accumulated with dirt, debris and other materials. Clean and disinfect these areas.
    • 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;
      • The low temperature dishwasher measured 0 ppm concentration of chlorine sanitizer during the time of inspection. Repair the dishwasher to achieve the required concentration of chlorine (100 ppm). Use the 3-compartment sink to sanitize the dishes until it is repaired.
    • 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;
      • 1. Rodent droppings observed on the bottom shelf in the counter area. Clean and sanitize the affected areas. 2.Observed rodent droppings on the following areas of the kitchen: i. On the cart where the utensils such as tongs, bowls are stored ii. On the shelves where take out boxes, reusable plates, bowls are stored. Iii. Throughout the floor/wall junctions of the area iv. Between the toasters on the counter v. On corners and the floor behind the refrigeration unit. Discarded the takeout containers which were in contact with the rodent droppings. Clean and sanitize the reusable cutleries, plates and bowls. Clean and sanitize the affected areas. 3.Observed rodent droppings on the dishwasher, on the corners, floor/wall junctions of the dishwashing area. 4.Observed rodent droppings on the following areas in the dry storage area; i. on the hand wash station ii. inside the hand wash sink iii. On the meat slicer iv. On the counters where food items are stored iv. On the margarine buckets v. on the floor/wall junctions vi. On the shelves. Clean and sanitize the meat slicer, margarine buckets and any other items if it came in contact with rodent droppings. Clean and sanitize the affected areas. 5.Observed rodent droppings on the floor, corners and below the back exit door. Clean and sanitize the affected areas. Remove the clutter to avoid the harbourage of pests. 6.Observed rodent droppings on the following areas of the front storage area: i. on the shelfs where takeout food is stored ii. on the floor/wall junctions of the entire front storage area iii. on the lower rack of the shelf in which hot holding units are situated iv. On the floor between each cooler and freezer units v. on the floor below the stands where single use utensils are stored. Clean and sanitize the affected areas.
    • 29(2)(c) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (c) the effectiveness of the program is monitored;
      • Facility must implement and maintain a cleaning schedule for daily and weekly cleaning
    • 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.
      • The Food establishment uses Mr. Clean disinfectant on food contact surfaces. The facility must use food contact surface sanitizer on food contact surfaces. Use bleach sanitizer at 100 ppm concentration or Quaternary Ammonium sanitizer at 200 ppm concentration on food contact surfaces.
    • 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.
      • The soup stored inside the hot holding unit measured a temperature of 53 °C. All the hot holding units must hold the food items at a temperature of 60°C or above.
    • 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.
      • The ice scoop observed to be stored on a reusable kitchen rag being exposed to possible contaminations. Store the ice scoop in a dedicated holder to protect from contamination. This deficiency was complied during the time of inspection.
    • 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 must be maintained for all cold-holding and hot-holding units
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • The food establishment permit was expired on May 15, 2024. Renew food establishment permit within the next 3 business days.
  9. Inspection

    0 infractions

  10. Inspection

    1 infraction

    • 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.
      • In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less. Stand-up refrigeration unit at 10-12C. Potentially hazardous foods prepared within 4 hours transferred to another cooler, rest discarded. Ensure refrigeration unit is repaired or replaced.