Med Grub and Pub 2025
26 PORTLAND, DARTMOUTH · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
6 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;
- In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable. Repair broken wall tiles beside the deep fryer.
- 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.
- In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair. In accordance with Section 2.4.1 of the NS Food Retail and Food Services Code, you must ensure floors have coved floor-to-wall joints. Repair the holes in the wall behind the stand up freezer, around the ice machine and near the entrance of the bar. Increase pest control to bi-weekly service until further notice. Ensure a pest control report is left onsite for review by the Public Health Inspector.
- 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;
- Potato slicer and ice machine must be cleaned and sanitized.
- 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.
- Have the overhead canopy / hood serviced and cleaned of the grease and debris build-up. In accordance with Section 4.1.8 of the NS Food Retail and Food Services Code, you must ensure a maintenance schedule is present for the exhaust hood ventilation system.
- 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 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Pull out all equipment and shelves and thoroughly clean and sanitize the kitchen.
- 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 all areas of the kitchen and front of house that are affected by rodent droppings.
- 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
1 infraction
- 29(2)(d) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(d) all waste streams in and surrounding the food establishment are managed.
- Professionally clean, repair and/or replace grease trap to prevent waste water overflow in the kitchen.
- 29(2)(d) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(d) all waste streams in and surrounding the food establishment are managed.
- Inspection
6 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;
- Repair the missing wall tiles by the deep fryers.
- 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;
- Hand sinks in the kitchen and washrooms must be stocked with liquid soap and paper towel in dispensers.
- 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.
- Plastic/polymer cutting boards that are damaged to an extent that will compromise adequate cleaning and sanitizing must be repaired, resurfaced or replaced.
- 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;
- Mechanical dishwashers in the kitchen and bar must be stocked with detergent and maintain a chlorine concentration of 100ppm.
- 29(2)(d) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(d) all waste streams in and surrounding the food establishment are managed.
- Professionally clean, repair and/or replace grease trap to prevent waste water overflow in the kitchen.
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- In accordance with Section 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately.
- 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;