LAKESIDE GRILL @ BEST WESTERN CHOCOLATE LAKE & BAR
20 ST MARGARETS BAY, HALIFAX · Food Establishment
7 inspections
- Inspection
0 infractions
- Inspection
4 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;
- Light shield observed broken above the dishwasher. Replace light shield.
- 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;
- Dirt buildup observed on and around the ceiling vent above dishwashing area. Clean this area.
- 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.
- Scoops were observed left inside dry food item bins in the back kitchen area. Scoops must be stored outside the food storage containers in a separate clean containers to prevent contamination of food by the scoop handles.
- 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: Temperatures all cooling equipment must be recorded daily and records must be 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
- 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;
- Handwashing sink in the bar area did not have hand soap and paper towels. Handwashing sink must be equipped with liquid hand soap and single-use paper towels in dispenser.
- 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;
- Dust build-up observed on and around the fan guards in the walk-in cooler and ceiling vents in the kitchen. Clean dust to prevent contamination of food and food contact surfaces.
- 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
4 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;
- Paper towel dispenser at the main kitchen hand wash sink observed empty and was restocked at time of inspection.
- 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;
- No hand wash soap available at the back prep hand wash sink; no paper towel dispenser available at the bar hand wash sink. All hand wash sinks must be stocked with liquid/foam hand wash soap and paper towel stored in or on a dispenser to allow for proper hand washing practices. Restock hand wash soap and install a paper towel dispenser.
- 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;
- Low-temperature dish washer (upstairs) measured 0ppm chlorine. Discontinue use of this dish washer until it has been serviced by a technician and the chlorine sanitizer measures 100ppm.
- 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 bottom shelf under the prep table. Clean and disinfect bottom shelf.
- 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;