KING OF DONAIR - Windmill
451 WINDMILL, DARTMOUTH · Food Establishment
10 inspections
- Inspection
1 infraction
- 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;
- Hand dryer must be installed in the washroom if paper towel is not provided.
- 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;
- Inspection
1 infraction
- 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 provide at least one hand washing station in food preparation area. Hand soap and paper towels must be provided by the hand washing sinks at all times.
- 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;
- Inspection
2 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;
- In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests. Holes around the back door must be sealed 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.
- In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and floor joints are kept in good repair. In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must: ensure pest control devices are designed and located to effectively control pests.
- 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;
- Inspection
5 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;
- In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests. Holes around the back door must be sealed properly.
- 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;
- In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls are constructed of finishes which are smooth, impermeable, and washable. Paint all bare wood in the establishment.
- 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 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and floor joints are kept in good repair. In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must: ensure pest control devices are designed and located to effectively control 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.
- In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Proper sanitizers for dishwashing should be available in the establishment at all times.
- 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. Clean and sanitize the hand washing sink in the food preparation area.
- 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;
- Inspection
0 infractions
- Inspection
2 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 hand washing station in the food preparation area is supplied with liquid soap and paper towels.
- 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.
- 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;
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
6 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;
- In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must protect all food items from contamination such as water leakage. Fix the drainage pipe under the 3-compartment sink. Any standing water should be removed in a timely manner.
- 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;
- In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris. Clean the ceiling tiles and the surrounding areas above the pizza oven.
- 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;
- The hand-washing station should be supplied with liquid hand soap at all times.
- 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: no sanitizers available in the store. Ensure sanitizers on your sanitation plan are available in your store at all times. Ensure the procedures on the sanitation plan are followed. Clean and sanitize all counters and sinks with proper sanitizers.
- 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 (PHF) at a temperature of 4 degrees Celsius or less. Affected foods were discarded during this inspection. Fix or replace this cooling unit; in the meantime, PHF cannot be stored in this unit for more than 2 hours.
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- In accordance with Section 3.1.3 of the Nova Scotia Food Services and Food Retail Code, your Quality Assurance (Management) system must: i. identify critical control points in the production and processing of menu items with potentially hazardous ingredients (including raw ingredients) that have the potential to contaminate food; ii. include critical limits for each critical control point; iii. identify procedures to regularly monitor critical control points on the critical limits; iv. include corrective actions and procedures to follow when deviations from critical limits occur; and v. record all exceptions to the procedures/specifications that impact food safety. The prep fridge at the kitchen front should be monitored at least two times daily to ensure adequate temperature controls. Ensure temperature logs are kept on site.
- 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;
- Inspection
0 infractions