LAUNDRY AT YOUR CONVENIENCE
451 WINDMILL, DARTMOUTH · Food Establishment
3 inspections
- Inspection
11 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;
- Finish wall separating the convenience store from the bakery so that it is smooth, non-porous, and easily cleanable.
- 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.
- Install fitted screen doors on all doors that are kept open for air flow (e.g. ice cream entrance) to prevent the entry of pests. Fill the following holes/gaps to prevent entry and movement of rodents: in the corner by the white dry storage bins, in the wall below the laundry sink in the laundry area, and around the pipe in the wall in the corner above the dryers.
- 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.
- Remove excessive storage/equipment not used for the purpose of operating the food establishment (e.g. broken/unused equipment).
- 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;
- Stock paper towel in the dispenser at the hand wash sink in the bakery.
- 19(2)(c) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(c) change rooms and lunch rooms, if appropriate;
- Remove food/food ingredients, food contact packaging, ice machine, etc. from the staff area located outside the staff washroom. Construct a wall separating the staff area from the food preparation/storage area and remove the cloth divider currently being used.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Replace broken self-closing device on the staff washroom door.
- 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;
- Install a dipper well at the hard ice cream service cooler.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- At least one food handler with valid food hygiene training certification must be onsite during operating hours.
- 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 sanitize the following areas affected by rodent droppings/urine: on the floor and on the wooden dry storage riser next to the ice cream service cooler, on the bottom storage shelf below the flat top grill, at floor/wall junctions throughout the bakery, and on the mixer stand, on the retail sales shelves. Several areas were cleaned and sanitized at time of inspection; continue to clean and sanitize remaining affected areas.
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- Obtain a probe thermometer with the ability to measure hot and cold internal temperatures of food.
- 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.
- Discard opened can of Sunspun tomato ketchup observed in the reach-in cooler. Once canned food is opened, any left overs must be transferred to a food grade container for storage. Can of Sunspun tomato ketchup discarded at time of inspection.
- 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
0 infractions