LA CUCINA CAFE PIZZERIA & SPAGHETTI HOUSE
151 HECTOR, DARTMOUTH · Food Establishment
15 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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 must be fixed so that it dispenses sanitizer at 100 ppm chlorine concentration to allow adequate sanitation of utensils. All utensils must be washed, rinsed and sanitized in two-compartment sink until the 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.
- Inspection
5 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;
- Remove the cardboard lining the shelf in the fridge in bar area.
- 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;
- All handwashing sinks must be equipped with single use paper towels in dispenser at all times.
- 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 must be fixed so that it dispenses sanitizer at 100 ppm chlorine concentration to allow adequate sanitation of utensils. All utensils must be washed, rinsed and sanitized in two-compartment sink until the dishwasher gets fixed.
- 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;
- Discard ice and clean and sanitize ice machine according to manufacturer's instructions.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Temperature logs for all cooling equipment.
- 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;
- Inspection
0 infractions
- Inspection
3 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;
- There is a leakage under the dishwasher in the kitchen and under the handwashing sink at bar area. The cabinet under the handwashing sink observed rotten and moldy due to leakage. Fix both the leaks and repair or replace the cabinet under handwashing sink in bar area.
- 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;
- - Observed missing floor tile and peeling ceiling tile in dishwashing area. Missing/peeling tiles must be repaired/replaced to make it a smooth and easily cleanable surface. - Observed missing/broken/detaching baseboards throughout the kitchen. Replace/Install all baseboards.
- 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 near the kitchen entrance, behind the crates at kitchen entrance, on the floor outside the small storage room near kitchen entrance. All areas with rodent droppings must be cleaned and sanitized. Regular monitoring and cleaning of rodent droppings required.
- 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
4 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;
- There is a leakage under the dishwasher in the kitchen and under the handwashing sink at bar area. The cabinet under the handwashing sink observed rotten and moldy due to leakage. Fix both the leaks and repair or replace the cabinet under handwashing sink in bar area.
- 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;
- - Observed missing floor tile and peeling ceiling tile in dishwashing area. Missing/peeling tiles must be repaired/replaced to make it a smooth and easily cleanable surface. - Observed missing/broken/detaching baseboards throughout the kitchen. Replace/Install all baseboards.
- 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 holes in the corner near kitchen entrance door, in the corner across the dishwasher, across the wall/floor joints behind stove area, on the drain cover near dishwashing area. The holes/gaps must be filled to prevent the access of pests.
- 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 some utensils and equipment stored in a plastic container with dirty water in it. All utensils and equipment was taken out and washed and sanitized. Recommended getting new clean containers to store equipment as the existing containers are deteriorating and broken. - French fry cutter was observed with food debris, was cleaned and sanitized at the time of inspection.
- 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
2 infractions
- 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 stainless steel shelves under the pizza oven, on bottom shelves of stainless-steel prep tables where utensils/food containers are stored, on food storage boxes on shelving rack in back storage area, on the floor under and behind the equipment throughout the facility, on the floor under the dishwashing area, on the floor in the storage room where pizza boxes are stored directly on the floor. Clean and sanitize all areas affected by rodent droppings.
- 29(2)(c) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(c) the effectiveness of the program is monitored;
- Blank cleaning schedules are on-site, but are not being maintained or monitored. Operator must develop a detailed cleaning and sanitation plan with daily, weekly and monthly cleaning duties and ensure it is followed by staff.
- 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;
- Inspection
4 infractions
- 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;
- Grease buildup observed in the area around exhaust hoods. Grease buildup on the surface underneath the white shelf across the stove. Non-food contact surfaces must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.
- 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 dishwasher, on the floor under the table across the dishwasher, on the floor under the handwashing sink, on the floor across the stove. Clean and sanitize all areas affected by rodent droppings.
- 29(2)(c) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(c) the effectiveness of the program is monitored;
- Blank cleaning schedules are on-site, but are not being maintained or monitored. Have written cleaning schedules available.
- 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.
- - Observed pizza dough stored in a container with blue garbage bag in the prep cooler near handwashing sink. - Observed box of cottage cheese stored in the container of cooked pasta in the prep cooler. The box was directly placed on cooked pasta. The operator of a food premises should ensure that only food grade containers are used and food is stored in a manner to prevent from any contamination.
- 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;
- Inspection
7 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;
- - Handwashing sink in the kitchen was out of paper towel, which was restocked at the time of inspection. - The paper towels in the handwashing sink in the staff washroom not provided in a dispenser. - Soap dispenser broken in staff washroom. All handwashing sinks must be equipped with single-use paper towels and liquid hand soap in dispensers at all times.
- 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.
- The bottom shelf of the table across the dishwasher is rusty. Two stainless steel prep tables across the stove observed with rusty bottom shelves. Repair or replace rusty shelves so that they are smooth, non-porous, and 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;
- Excessive grease buildup observed on exhaust hoods and on the wall by the stove. Grease buildup on the surface underneath the white shelf across the stove. Non-food contact surfaces must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.
- 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 dishwasher, on the floor under the table across the dishwasher, on the floor under the handwashing sink, on the floor across the stove. Clean and sanitize all areas affected by rodent droppings.
- 29(2)(c) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(c) the effectiveness of the program is monitored;
- Blank cleaning schedules are on-site, but are not being maintained or monitored. Have written cleaning schedules available.
- 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.
- - Observed pizza dough stored in a container with blue garbage bag in the prep cooler near handwashing sink. - Observed box of cottage cheese stored in the container of cooked pasta in the prep cooler. The box was directly placed on cooked pasta. The operator of a food premises should ensure that only food grade containers are used and food is stored in a manner to prevent from any contamination.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- The permit that was posted on-site is expired. Replace with valid food establishment permit.
- 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
2 infractions
- 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 three-compartment sink. Clean and sanitize areas affected by rodent droppings.
- 49(2)(a) Before being placed in the dry storage room or designated area, opened packages of food ingredients and food packaging materials must be
(a) transferred to clean, suitably covered containers or be sealed and securely closed; and
- Covers for the flour storage bins observed broken. Replace covers so that they fit securely on bins to protect food from contamination and pests.
- 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;
- Inspection
0 infractions
- Inspection
4 infractions
- 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.
- Rusty shelf observed below the through window in the dish pit. Repair or replace rusty shelf so that it is smooth, non-porous, and easily cleanable.
- 28(2) 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.
- Food handler unable to provide proof of valid food hygiene training certification; proof must be provided to the Public Health Officer.
- 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 three-compartment sink, on the floor under the prep table across from the cookline, on the shelf where the frying pans are stored, on the floor under the table by the staff washroom, and on the floor under the dry storage shelves by the walk-in cooler. Clean and sanitize areas affected by rodent droppings.
- 49(2)(a) Before being placed in the dry storage room or designated area, opened packages of food ingredients and food packaging materials must be
(a) transferred to clean, suitably covered containers or be sealed and securely closed; and
- Covers for the flour storage bins observed broken. Replace covers so that they fit securely on bins to protect food from contamination and 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.
- Inspection
1 infraction
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- The permit is expired. Renew the permit.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Inspection
3 infractions
- 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 food contact surface sanitizer was mixed to an excessively high concentration and is in an unlabelled bottle. To prepare bleach sanitizer mix 1/2 tsp (2ml) household, unscented chlorine bleach with 1 qt (1 litre) tap water. Prepare this mixture regularly to insure it has an adequate concentration of active ingredient. Label the spray bottle.
- 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 mechanical dishwasher is not providing sanitizer during the rinse cycle. Dishware must be manually sanitized in accordance with the Nova Scotia Food Retail & Food Services Code. Do not use the mechanical dishwasher to sanitize dishware until it is demonstrated to provide sanitizer during the rinse cycle.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- The permit is expired. Renew the permit.
- 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;