JACK ASTOR'S BAR AND GRILL
107 SHUBIE, DARTMOUTH · Food Establishment
9 inspections
- Inspection
0 infractions
- Inspection
4 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.
- There is a gap at the receiving door allowing pests to enter the facility. This gap must be filled to prevent entry by pests.
- 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.
- Dishwasher not dispensing any chemicals (detergent or sanitizer) at the time of inspection. All dishes must be washed manually (wash, rinse and sanitize) in two compartment sink until the dishwasher is fixed to dispense detergent and sanitizer at 100 ppm chlorine concentration. Fix the dishwasher so it is dispensing detergent and sanitizer at 100 ppm chlorine concentration.
- 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.
- Cutting boards observed with deep cuts and discoloration along the line. Surfaces such as cutting boards that are subject to scratching and deep cuts must be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace or re-surface cutting boards so that they are smooth and easily cleanable.
- 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 and outside the dry storage room. Clean and sanitize areas affected by rodent droppings.
- 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
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.
- Multiple pending deficiencies noted on pest control service report. Pending deficiencies on pest control service report must be complied and next service report must be provided to Public Health Officer for review.
- 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;
- Handwashing sink at bar area had paper towel in a bucket. Paper towel must be provided in a dispenser or a holder at all handwashing sinks to allow proper handwashing practices.
- 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.
- Dishwasher not dispensing any chemicals (detergent or sanitizer) at the time of inspection. All dishes must be washed manually (wash, rinse and sanitize) in two compartment sink until the dishwasher is fixed to dispense detergent and sanitizer at 100 ppm chlorine concentration. Fix the dishwasher so it is dispensing detergent and sanitizer at 100 ppm chlorine concentration.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Saute/Pasta fridge measured at 9 degrees Celsius. Refrigeration temperatures must be maintained at 4 degrees Celsius or below. Temperature logs indicate it was maintaining a temperature of 4 degrees Celsius or lower in the morning. All food items stored in this fridge were moved to a different fridge. 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. Discontinue use of this cooler until temperatures measure 4 degrees Celsius or below.
- 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;
- Excessive mold observed on the interior surfaces of the ice machine. Discard ice and clean and sanitize the ice machine according to the manufacturers instructions.
- 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 and outside the dry storage room. Clean and sanitize areas affected by rodent droppings.
- 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
1 infraction
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- A few broken tiles observed on floor near dishwashing area and prep line. Missing tiles were installed along the prep line. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are kept clean and in good repair. All broken tiles must be replaced.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Inspection
1 infraction
- 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.
- In accordance with Section 2.8 of the NS Food Retail and Food Services Code, you must provide the food premise with adequate natural and/or mechanical ventilation to keep kitchen and other rooms free of excessive heat, steam, condensation, vapours, odours, smoke and fumes. The air supplied to the food premises must be of sufficient quality so as not to contaminate the equipment or the food. Unclean air, excessive dust, odours, or build-up of condensation or grease are all potential sources of food contamination. Build up of various constituents in equipment, such as range hoods, also pose a fire hazard.
- 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.
- Inspection
2 infractions
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Broken/missing tiles observed on floor near dishwashing area, and on floor along the prep line. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are kept clean and in good repair.
- 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.
- Gap/hole observed on the right side of the door and a gap where the shutter door meets the wall at the receiving area. 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.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Inspection
6 infractions
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Broken/missing tiles observed on floor near dishwashing area, and on floor along the prep line. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are kept clean and in good repair.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Ceiling was damaged with water leak which was fixed. Replace/repair any water damaged ceiling tiles and materials.
- 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.
- Gap/hole observed on the right side of the door and a gap where the shutter door meets the wall at the receiving area. 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.
- 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.
- Bar area dishwasher stops in between the cycle. Staff member stated the dishwasher is broken. The dishwasher must be fixed to be able to complete the cycle.
- 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.
- Dishwasher was not able to achieve required rinse cycle water temperature. The sanitizer connected to the dishwasher is also not dispensing to the dishwasher. Dishwasher must be serviced/repaired. All utensils/dishes must be sanitized manually in a sink using Quat sanitizer (200ppm) after washing in the dishwasher, until the dishwasher gets 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;
- Rodent droppings observed on the floor under the shelving in the dry storage room near the office at the back, on the floor under the shelving rack used to store oils, sugar & syrups outside the walk-in cooler, on the floor under the shelving where glassware is stored in the bar area and on the bottom empty shelve of the same shelving unit. All areas must be cleaned and sanitized.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Inspection
9 infractions
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Broken/missing tiles observed on floor near dishwashing area, and on floor along the prep line. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are kept clean and in good repair.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Ceiling was damaged with water leak which was fixed. Replace/repair any water damaged ceiling tiles and materials.
- 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.
- Gap/hole observed on the right side of the door and a gap where the shutter door meets the wall at the receiving area. 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.
- 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.
- Bar area dishwasher not dispensing sanitizer; it must be fixed to allow adequate sanitation of glassware. All glassware must be sanitized manually using Quat sanitizer in a sink in the kitchen, until the bar area dishwasher gets fixed.
- 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.
- Dishwasher was not able to achieve required rinse cycle water temperature. Dishwasher must be serviced/repaired. All utensils/dishes must be sanitized manually in a sink using Quat sanitizer (200ppm) after washing in the dishwasher, until the dishwasher gets repaired.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- No certified food handler present on-site. You must provide verification of completion of a valid, recognized food hygiene course upon request to the Public Health Officer. 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.
- 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;
- Debris build-up observed on the interior surfaces of the ice machine. Discard ice and clean and sanitize the ice machine according to the manufacturer's instructions.
- 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 under the shelving in the dry storage room near the office at the back, on the floor under the shelving rack used to store oils, sugar & syrups outside the walk-in cooler, on the floor under the shelving where glassware is stored in the bar area and on the bottom empty shelve of the same shelving unit. All areas must be cleaned and sanitized.
- 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. One prep cooler was measuring at 7.5 degrees C. Temperature logs were reviewed and no temperature issues were found on the logs from this morning. Keep monitoring the temperature of this prep cooler hourly. If it does not return to 4 degrees C or lower, move potentially hazardous foods from this cooler to a cooler capable of maintaining 4 degrees C or less. Have cooler repaired to achieve a temperature of 4 degrees C or less.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Inspection
0 infractions