MARINA BAR & GRILL
67 CALADH, PICTOU · Food Establishment
10 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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;
- Ensure dishwashing unit dispenses sanitizer (i.e. chlorine) at the appropriate concentration (~100ppm). Dishes and cookware must be sanitized in three compartment sink until issue is remediated.
- 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
1 infraction
- 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;
- Ensure dishwashing unit dispenses sanitizer (i.e. chlorine) at the appropriate concentration (~100ppm). Dishes and cookware must be sanitized in three compartment sink until issue is remediated.
- 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
0 infractions
- Inspection
1 infraction
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- 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;
- Cleaning required for stand-up cooler located upon entry to kitchen.
- 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;
- Outdoor dining/seating area in disrepair, unclean and some booths noted with mold growth and sharp edges (unsafe to patrons to seat on). Repair or replace outdoor seating booths. Maintenance required for outdoor seating.
- 39(1) Except as provided in subsection (2), (3) and (4) an operator must not permit any live animal to be in a food establishment.
- Observed operator walk into the restaurant with pet dog. Dogs are not allowed in food establishments.
- 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;
- Cleaning required for stand-up cooler located upon entry to kitchen.
- 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;
- Utensils noted handle down in bulk foods. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must immediately remove utensils / scooping containers from the food storage area. Equipment and utensils must be stored in a sanitary manner to protect food from contamination.
- 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.
- No sanitizer detected at dishwasher during inspection. 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. Manual sanitizing of dishes is required until dishwasher has been 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.
- Blue double door stand-up freezer in cookline is in disrepair (only half of the freezer working). 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.
- 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
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
- In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, you must submit construction plans and specifications respecting the location, design and construction of the facility to be approved by the Department before construction begins. In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, if the alterations are major or involve items or equipment that are specified in the Code, you must submit the plans and specifications regarding the alterations to be approved by the Department New construction at the street end of the food establishment. Floor plans have not been approved by the Department. Operator will be building 2 more floor above boathouse in phase 2 of renovations. Submit floor plans and specifications to the Department as soon as possible.
- 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 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. New construction area with dining area at the street front of the food establishment. Do not seat/serve customers in this construction area. Rear dining is under renovations. Do not offer dining services in the rear dining area, while construction/renovations is taking place.
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
- Inspection
1 infraction
- 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 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. Rear dining is undergoing renovations. Cease the use of the rear dining (boathouse) for dining services to prevent contamination of foods immediately.
- 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
4 infractions
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise. Low water pressure at the three basin sink during 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;
- In accordance with Section 2.15 of the NS Food Retail and Food Services Code, you must equip toilet rooms for staff and the public with hand washing stations. Paper towel in dispensers required in both, male and female washrooms.
- 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 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. Ice maker machine in bar area requires cleaning. Clean machine on a regular basis and as often as necessary.
- 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.
- In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; and calibrate all thermometers routinely and maintain calibration logs. Working thermometer required in kitchen cooler.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;