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Jean's Chinese Restaurant

516 PLEASANT, DARTMOUTH · Food Establishment

8 inspections

  1. 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.
      • 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. Fix the gaps between the screen doors and the back door frame. Fix all structure concerns on the pest control report.
    • 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;
      • In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure: a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises. Remove all outdoor clutters near the back entrance. After a thorough cleaning of the kitchen, use daily monitoring and cleaning logs to prove due diligence.
  2. Inspection

    2 infractions

    • 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
      • Observed garbage area not being maintained in a clean and sanitary condition. Observed no recycling container for cardboards and observed no garbage containers. Garbage area must be maintained in a clean and sanitary condition so it will not attract pests. Provide garbage containers and recycling containers. More than one container for garbage is required and more than one container for recycling carboard is required.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
  3. Inspection

    10 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Observed kitchen not being maintained in a clean and sanitary manner. Thoroughly clean kitchen. Observed a table saw in the kitchen. Remove table saw.
    • 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;
      • Observed floor in the back kitchen to be dirty. Clean floor.
    • 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;
      • Observed food to be stored on the floor. Food must be stored at least 15cm off the floor. Store food off the floor. Observed food not being covered while in storage. Cover food during storage to protect it from contamination.
    • 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.
      • Observed shelf to have raw, exposed wood. Paint/seal wood so it is easily cleanable.
    • 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
      • Observed garbage area not being maintained in a clean and sanitary condition. Observed no recycling container for cardboards and observed no garbage containers. Garbage area must be maintained in a clean and sanitary condition so it will not attract pests. Provide garbage containers and recycling containers. More than one container for garbage is required and more than one container for recycling carboard is required.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
    • 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.
      • Observed no cleaning schedule on-site. Create and provide a daily cleaning schedule.
    • 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 following require cleaning: Observed accumulation of grease/oil on the bottom of the stove-observed floors in the back kitchen to be dirty. Observed food debris in prep fridge. Clean prep fridge. Observed dirty utensils from previous day. Clean utensils. All utensils, equipment must be cleaned multiple times throughout the day as needed and before closing.
    • 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.
      • Observed hazardous foods left out at room temperature. Hazardous foods were placed in a fridge that was maintaining a temp of 4C or lower at this time.
    • 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.
      • In accordance with Section 88 of the Health Protection Act, you must comply with all terms and conditions of the Food Establishment permit, including (but not limited to) the following: section 2.14(b)(ii)and (iii) of the NS Food Code states "Handwash facilities must: be accessible for the use of workers at all times; not be used for purposes other than handwashing;" Observed two hand wash sinks obstructed and the other hand wash station being used for other tasks than handwashing. Remove items stored in the hand wash sinks and thoroughly clean hand wash sinks that was being used for other tasks.
  4. Inspection

    14 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Observed kitchen not being maintained in a clean and sanitary manner. Thoroughly clean entire kitchen. Observed some construction equipment in the kitchen. Remove all construction equipment.
    • 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;
      • Observed a hole in the wall behind the cooking equipment. Permanently plug/cover hole. Observed cardboard on the floors. Remove cardboard from the floors since it is not easily cleanable. Observed floor in the back kitchen to be dirty. Clean floor.
    • 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
      • Observed lots of items being stored on the floor, on top of equipment, in corners. Provide more shelving so these items can be stored properly.
    • 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.
      • Observed door to have a gap between the door and the floor. Provide a door sweep.
    • 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 no paper towel dispenser at sushi hand wash station. Provide a paper towel dispenser and put paper towels in/on the dispenser.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Observed a hole in the wall in the staff washroom. Repair wall. Observed paper towels not in the paper towel dispenser in both the public and staff washroom. Put paper towels in the paper towel dispenser.
    • 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;
      • Observed a bowl of raw meat that was stored in a bag to be stored on top of veggies. Bowl of meat was removed at this time.
    • 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;
      • Observed food to be stored on the floor. Food must be stored at least 15cm off the floor. Store food off the floor. Observed food not being covered while in storage. Cover food during storage to protect it from contamination. Observed a jug (with a lid) of sauce being stored on the floor below cooking equipment. store jug at least 15 cm off the floor and not under the cooking equipment. Observed a carton of eggs stored on top of veggies. Store carton of eggs on bottom shelf.
    • 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.
      • Observed shelf to have raw, exposed wood. Paint/seal wood so it is easily cleanable.
    • 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
      • Observed garbage area not being maintained in a clean and sanitary condition. Observed no recycling container for cardboards and observed no garbage containers. Garbage area must be maintained in a clean and sanitary condition so it will not attract pests. Provide garbage containers and recycling containers. More than one container for garbage is required and more than one container for recycling carboard is required.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
    • 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.
      • Observed no cleaning schedule on-site. Create and provide a daily cleaning schedule.
    • 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 following require cleaning: Observed accumulation of grease/oil on the bottom of the stove-observed floors in the back kitchen to be dirty-observed microwave not being maintained in a clean and sanitary manner Observed two deep freezers with accumulation of debris on the doors and back of the freezers Observed some food debris in the fridge near the prep fridge. Clean fridge. Observed food debris in prep fridge. Clean prep fridge.
    • 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.
      • In accordance with Section 88 of the Health Protection Act, you must comply with all terms and conditions of the Food Establishment permit, including (but not limited to) the following: section 2.14(b)(ii)and (iii) of the NS Food Code states "Handwash facilities must: be accessible for the use of workers at all times; not be used for purposes other than handwashing;" Observed two hand wash sinks obstructed and the other hand wash station being used for other tasks than handwashing. Remove items that are causing the obstruction and remove items and clean hand wash sink that was being used for other tasks.
  5. Inspection

    14 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Observed kitchen not being maintained in a clean and sanitary manner. Thoroughly clean entire kitchen. Observed some construction equipment in the kitchen. Remove all construction equipment.
    • 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;
      • Observed a hole in the wall behind the cooking equipment. Permanently plug/cover hole. Observed cardboard on the floors. Remove cardboard from the floors since it is not easily cleanable. Observed floor in the back kitchen to be dirty. Clean floor.
    • 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
      • Observed a mop and mop bucket with dirty water being stored in the kitchen. Dirty water must be discarded when cleaning is completed. Cleaning equipment such as a mop and mop bucket should be stored in a separate area, not in the kitchen. Observed lots of items being stored on the floor, on top of equipment, in corners. Provide more shelving so these items can be stored properly.
    • 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.
      • Observed door to have a gap between the door and the floor. Provide a door sweep.
    • 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 no paper towel dispenser at sushi hand wash station. Provide a paper towel dispenser and put paper towels in/on the dispenser.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Observed a hole in the wall in the staff washroom. Repair wall. Observed paper towels not in the paper towel dispenser in both the public and staff washroom. Put paper towels in the paper towel dispenser.
    • 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;
      • Observed jugs (with lids) of sauce being stored on the floor below cooking equipment. Jugs were moved to a location at least 15cm off the floor.
    • 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;
      • Observed food to be stored on the floor. Food must be stored at least 15cm off the floor. Store food off the floor. Observed food not being covered while in storage. Cover food during storage to protect it from contamination. Observed jugs (with lids) of sauce being stored on the floor below cooking equipment. Jugs were moved to a location at least 15cm off the floor.
    • 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.
      • Observed 6 cutting boards not being kept in good repair. These cutting boards were discarded at this time.
    • 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.
      • Observed shelf to have raw, exposed wood. Paint/seal wood so it is easily cleanable.
    • 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.
      • Observed no cleaning schedule on-site. Create and provide a daily cleaning schedule.
    • 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;
      • Observed the following items that required thorough cleaning and sanitizing: -dirty utensils such as a peeler -observed accumulation of grease/oil on the bottom of the stove -observed floors in the back kitchen to be dirty -observed microwave not being maintained in a clean and sanitary manner -observed two deep freezers with accumulation of debris on the doors and back of the freezers -observed some food debris in the fridge near the prep fridge. Clean fridge.
    • 8(2) A permit must be posted in a conspicuous location in the food establishment.
      • Observed no permit being posted. Post permit in a conspicuous location in the food establishment.
    • 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.
      • In accordance with Section 88 of the Health Protection Act, you must comply with all terms and conditions of the Food Establishment permit, including (but not limited to) the following: section 2.14(b)(ii)and (iii) of the NS Food Code states "Handwash facilities must: be accessible for the use of workers at all times; not be used for purposes other than handwashing;" Observed two hand wash sinks obstructed and the other hand wash station being used for other tasks than handwashing. Remove items that are causing the obstruction and remove items and clean hand wash sink that was being used for other tasks.
  6. Inspection

    0 infractions

  7. Inspection

    6 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 no hand soap at a hand wash station. Hand soap was provided at this time.
    • 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;
      • Observed food to be stored on the floor. Food must be stored at least 15cm off the floor. Store food off the floor. Observed food not being covered while in storage. Cover food during storage to protect it from contamination.
    • 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.
      • Observed a dish cloth under a cutting which had raw chicken on it. Do not use items that are not smooth and easily cleanable in food prep. Remove the cloth and just have the cutting board on the surface.
    • 27(d) 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: (d) the person washes their hands as often as is necessary to prevent contamination of food;
      • Observed a food handler move from task to task a few times. PHO directed food handler to wash their hands multiple times. Food handler did wash their hands after being directed by PHO.
    • 27(f) 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: (f) the person refrains from any behaviour or practice that risks contaminating food.
      • Observed food handler wearing yellow, rubber dish gloves while preparing food. Yellow, rubber dish gloves are not intended to be worn for food prep. Provide food safe gloves for employees to wear.
    • 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.
      • In accordance with Section 88 of the Health Protection Act, you must comply with all terms and conditions of the Food Establishment permit, including (but not limited to) the following: NS Food Code section 2.14(b)(iii) Handwash facilities must: not be used for purposes other than handwashing;. Observed items being stored in two hand wash sinks. Items were removed at this time.
  8. Inspection

    0 infractions