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Harv's Diner

82 MAIN, YARMOUTH · Food Establishment

5 inspections

  1. Inspection

    3 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;
      • In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must ensure the food preparation area hand washing station is only used for handwashing.
    • 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 4.2.8 of the NS Food Retail and Food Services Code, you must ensure that dishes are sanitized by immersion in sanitizer solution (such as chlorine at 100-200ppm) for at least 2minutes after washing and rinsing. In accordance with Section 4.2.5 of the NS Food Retail and Food Services Code, you must sanitize food contact surfaces such as counters at a frequency to prevent cross-contamination. Ensure that you have sanitizer solution prepared and ready to use at all times during operation.
    • 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 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately: in the fridge at 4C or colder, under cold running water, in the microwave, or as part of a validated cooking procedure. 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. Ensure you portion large volumes of food to cool as rapidly as possible and reduce the time spent at unsafe temperatures.
  2. Inspection

    0 infractions

  3. 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.
      • 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. Back screen door should be closed all time to prevent entry of pests.
    • 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;
      • 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. Sacks of potatoes and bags of flour were stored on the floor, foods should be stored off the ground.
    • 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.
      • Ensure that at least one person has the food safety 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;
      • 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. Cleaning needed in following areas but not limited to : ventilation canopy, under/ around the cooking line.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; and calibrate all thermometers routinely and maintain calibration logs. Ensure that refrigerators have thermometers inside the units and maintain daily temperature logs.
  4. Inspection

    0 infractions

  5. Inspection

    3 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;
      • Ensure handwashing station is used for handwashing only.
    • 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. Cleaning required in the following areas but not limited to: the ventilation canopy and the surrounding ceiling and fan.
    • 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following: a) protect the food from contamination, b) provide an environment that adequately controls contamination, c) protect the food from damage likely to make the food inedible.
      • Raw beef observed to be stored over raw fish and ready to eat foods. Ensure fridge contents are stored in accordance with their internal cooking temperatures. Items like produce or foods which don't require cooking must be stored above any raw protein. Raw protein then must be stored in accordance with their internal cooking temperatures.