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LAKEFRONT VARIETY

6 LAKEFRONT, DARTMOUTH · Food Establishment

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 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;
      • Clean and disinfect areas affected by rodent droppings.
  3. Inspection

    0 infractions

  4. Inspection

    1 infraction

    • 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
      • In accordance with Section 82(1) of the Health Protection Act, you must renew the Food Establishment permit.
  5. 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;
      • When relying on the manual method for washing and sanitizing dishware and serving/dining utensils, the operator must use a two or three compartment sink and the following procedure. Dishes must be: i. thoroughly scraped clean of gross foreign materials and food scraps; ii. washed in the first compartment sink in detergent solution capable of removing grease and food particles iii. rinsed in the second compartment sink in clean potable water maintained at a temperature of not less than 45C; and iv. sanitized in the third compartment sink by immersion, in one of the following methods: for at least 2 minutes in a solution containing a quaternary ammonium compound having a strength of not higher than 200 mg/L consistent with efficacy at a temperature of not less than 45C and 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.
      • In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations.
    • 47(2)(a) An operator must (a) provide adequate food safety information to enable the purchaser to handle, store, process, prepare or display the food safely; and
      • All food products received at a food premise should be properly packaged and labelled, according to requirements outlined in the Food and Drugs Act and Regulations and the Consumer Packaging and Labelling Act and Regulations.
    • 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
      • In accordance with Section 82(1) of the Health Protection Act, you must renew the Food Establishment permit.