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Jessy's Pizza

2287 PROSPECT, HATCHET LAKE · Food Establishment

8 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Bacteriological water samples must be taken every 3 months (quarterly). Provide the most recent bacteriological water sample to the Public Health Inspector.
  3. Inspection

    4 infractions

    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Bacteriological water samples must be taken every 3 months (quarterly). Provide the most recent bacteriological water sample to the Public Health Inspector.
    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Bacteriological water samples must be taken every 3 months (quarterly). Provide the most recent bacteriological water sample to the Public Health Inspector.
    • 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;
      • Repair cold water handle at the hand wash sink so that cold water can be dispensed.
    • 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;
      • Repair cold water handle at the hand wash sink so that cold water can be dispensed.
  4. Inspection

    6 infractions

    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Provide the most recent bacteriological water sample to the Public Health Inspector.
    • 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;
      • Repair cold water handle at the hand wash sink so that cold water can be dispensed.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Stock paper towel in dispenser at the hand wash sink in the washroom.
    • 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.
      • Follow manufacturer instructions for mixing quaternary ammonium sanitizer to a concentration of 200ppm.
    • 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 thawed quickly or in a manner that will prevent the rapid growth of foodborne pathogens. Food may be thawed under the following conditions: i. under refrigeration at 4°C (40°F) or less ii. completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold tap water iii. as part of the cooking process (but only when thawing is taken into consideration in determining cooking time) iv. by microwaving and immediately transferring to conventional cooking equipment with no interruption in the process
    • 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.
      • Store garlic spread at 4 degrees Celsius or below; 4.5kg bucket of garlic spread discarded at time of inspection.
  5. Inspection

    0 infractions

  6. Inspection

    5 infractions

    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Provide the most recent bacteriological water sample results to the Public Health Inspector.
    • 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.
      • Food handlers must not eat food on food preparation surfaces.
    • 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.
      • Chemicals removed from original containers must be clearly labelled to identify contents.
    • 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.
      • Large container of cooked sliced donair meat stored covered in the reach-in cooler was discarded at time of inspection. 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. Cool food in shallow pans, small portions, using a commercial ice wand, ice bath, or a blast chiller/freezer.
    • 37(2) Records maintained under subsection (1) must be made available when requested by an inspector.
      • Temperature logs must be maintained onsite for review by the Public Health Inspector.
  7. Inspection

    2 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;
      • Cardboard and tin foil observed lining the side of the warmer next to the deep fryers. Cardboard and tin foil removed at time of inspection as they are not cleanable and easy to maintain materials.
    • 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
      • Ambient air temperature of the reach-in cooler next to the pizza oven measured 11 degrees Celsius. Refrigeration temperatures must measure 4 degrees Celsius or below. Discontinue use of the reach-in cooler for potentially hazardous food until temperatures are maintained at 4 degrees Celsius or below. Contact a refrigeration technician.
  8. Inspection

    10 infractions

    • 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;
      • Bottom shelf of the bleach shelving unit in the dough prep area is not 6 inches off the floor. 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.
    • 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
      • Ambient air temperature of the reach-in cooler next to the pizza oven measured 11 degrees Celsius. Refrigeration temperatures must measure 4 degrees Celsius or below. Discontinue use of the reach-in cooler for potentially hazardous food until temperatures are maintained at 4 degrees Celsius or below. Contact a refrigeration technician.
    • 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;
      • Food handler observed handling their cell phone and touching their face without first removing their gloves and washing their hands prior to handling food. Discussed proper hand washing procedure and glove use with food handler.
    • 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.
      • Food handler unable to demonstrate proper manual dish washing, rinsing, and sanitizing procedure - procedure signage provided at time of inspection. Wash dishes in hot soapy water in the first compartment, rinsing in hot water in the middle compartment, sanitize in the third compartment, and then air dry.
    • 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.
      • Several chemical spray bottles observed with no labels. Chemicals removed from original containers must be clearly labelled to identify contents. Chemical spray bottles labelled at time of inspection.
    • 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.
      • Obtain sanitizer test strips for bleach and quaternary ammonium.
    • 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 food (e.g. cheese) in the reach-in cooler next to the pizza oven moved to another functioning refrigerator at time of inspection due to the reach-in cooler measuring an ambient air temperature of 11 degrees Celsius.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Container of raw chicken and packages of raw beef observed stored above ready-to-eat food in the reach-in cooler. Raw meat must be stored separate or below ready-to-eat foods that do not have a cooking step. Raw chicken and beef moved to another reach-in cooler at time of inspection.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Handles of tongs observed touching the donair meat in a container at the flat top grill. Handles of utensils must not touch to food to prevent cross contamination. Handles removed from the container of donair meat at time of inspection.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Mesh bag of red onions observed stored on the floor in the touch prep area. Food must be stored at least 6 inches off the floor to protect from contamination. Mesh bag of red onions moved to a shelf at time of inspection.