Mezza Production Centre
63 JIM CONNORS, DARTMOUTH · Food Establishment
4 inspections
- Inspection
1 infraction
- 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: - Set parameters for achieving 4°C for finished product and provide documentation.
- 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.
- Inspection
1 infraction
- 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: - Submit written plan detailing corrective action for pooling water/sanitizer in the hallway in production area being pushed back into the processing room due to lack of sufficient drainage. - Set parameters for achieving 4°C for finished product and provide documentation.
- 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.
- Inspection
5 infractions
- 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 the door sweep on the side door by boot room as noted on recent Pest control service report. Repair/Fill all holes/gaps identified at the time of inspection. 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 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.
- 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;
- Clean the areas where buildup was observed in the hallway (corners, edges).
- 29(2)(c) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(c) the effectiveness of the program is monitored;
- - The operator must check the temperatures of the water and the sanitizer concentration frequently to ensure that effective results are occurring. - Sanitizer test kits/ strips should be obtained from the sanitizer/detergent supplier and stored for convenient use in the production rooms. - Operators must keep records of sanitizer concentrations and temperatures.
- 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: - Temperature logs for cooler/freezer. - Submit written plan detailing corrective action for pooling water/sanitizer in the hallway in production area being pushed back into the processing room due to lack of sufficient drainage. Provide supporting documentation to show the plan is effective and prevents any cross contamination. - Set parameters for achieving 4°C for finished product and provide documentation.
- 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
- Stop providing the shelf life labelling on clerk served sauces or provide complete accurate labels according to CFIA requirements.
- 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.
- Inspection
2 infractions
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
- 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: Temperature logs for cooling equipment.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.