Harbourview Pizza
10252 DURHAM, PUGWASH · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
4 infractions
- 27(b) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(b) the person wears sanitary clothing and footwear;
- In accordance with Section 5.3 of the NS Food Retail and Food Services Code, you must ensure all personnel in food preparation areas wear clean outer garments. Aprons worn during food preparation must be washed at least on a daily basis. If food preparation causes the clothing to become soiled, the clothing should be changed as necessary.
- 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.
- There must be at least one staff on site during operation with valid food handler training.
- 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;
- Establishment and equipment must be cleaned at a frequency that prevents the build up of dust, dirt, and food debris.
- 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
- Food Establishment Permit must be renewed with the department as soon as possible.
- 27(b) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(b) the person wears sanitary clothing and footwear;
- Inspection
1 infraction
- 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.
- Temperature logs must be kept twice daily for all cold holding units to monitor storage temperatures of food.
- 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.
- 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.
- Signs of rodents observed in establishment. Pest control operator must be contracted to eliminate pests and implement controls to prevent entry of pests in establishment.
- 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.
- Lighting must be increased in storage room to ensure adequate sanitation.
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- If seating for the public is provided, a public washroom must also be available.
- 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;
- Staff washroom requires cleaning.
- 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.
- Potentially hazardous foods must be stored at a temperature of 4C (40F) or colder to prevent bacterial growth. Food discarded at 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.
- Temperature logs must be kept twice daily for all cold holding units to monitor storage temperatures of food.
- 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
- 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.
- Visible gaps at the bottom of the exterior door must be closed to prevent entry of pests.
- 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.
- Cleaning required in back food storage/prep area, under dishwashing sinks, and of equipment used in the preparation of pizza dough.
- 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.