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JAMIESON'S IRISH HOUSE & GRILL

5 CUMBERLAND, DARTMOUTH · Food Establishment

5 inspections

  1. Inspection

    0 infractions

  2. 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;
      • Re-surface rusted shelving units in kitchen so that they are smooth and easily cleanable.
    • 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;
      • Replace wooden shelf where microwave is stored, as it is no longer smooth or 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;
      • Clean and sanitize interior surfaces of large ice machine.
    • 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;
      • General cleaning is required in hard to reach areas (i.e., under/behind shelving units, cooking equipment, refrigerators and freezers).
  3. Inspection

    1 infraction

    • 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;
      • General cleaning required around perimeter of kitchen (i.e., in hard to reach areas such as behind deep fryers, under/behind shelving units and processing tables), as well as back wall of walk-in refrigerator.
  4. Inspection

    0 infractions

  5. Inspection

    7 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;
      • Hole in the wall observed above the high-temperature dish washer. Repair wall so that it is easy to maintain, clean and sanitize.
    • 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.
      • Back kitchen door observed propped open with a screen curtain installed. The screen curtain does not fully cover the door opening. Keep door closed when not in-use or install an fitted screen door.
    • 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.
      • Shelf where bags of potatoes are stored and under the prep table near the back kitchen exit observed rusty making them no longer easily cleanable. Repair or replace rusty shelves so that they can be cleaned and sanitized.
    • 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 utensils observed stored in a soiled container. Container and utensils cleaned and sanitized at time of inspection.
    • 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;
      • Mold build-up observed on the interior of the ice machine. Discard ice; clean and sanitize interior of the ice machine according to the manufacturers instructions.
    • 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 shelf below the hot holding unit. Clean the shelf below the hot holding to remove debris build-up.
    • 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.
      • Chemical spray bottle observed with no label. Chemicals removed from original containers must be clearly labelled to identify contents. Chemical spray bottle labelled at time of inspection.