MILLSTONE PUBLIC HOUSE
250 BAKER, DARTMOUTH · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
3 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.
- Observed rodent droppings on the floor and lower shelves in the staff washroom and on the floor near the entry of the kitchen. Thoroughly clean and sanitize areas where rodents droppings are seen.
- 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;
- Observed no soap, no paper towel and no paper towel dispenser at the front hand wash station. Provide liquid hand soap in a dispenser, provide paper towel and provide a paper towel dispenser. Paper towels must be in the paper towel dispenser..
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Observed no paper towel dispenser in the staff washroom. Provide a paper towel dispenser and put paper towels in the dispenser.
- 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
7 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.
- Observed rodent droppings in the back prep area, in the staff washroom, on top of sanitizer jug and rinse or detergent jug for the dishwasher, near the entry of the kitchen. Thoroughly clean and sanitize areas where rodents droppings are seen.
- 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;
- Observed no soap, no paper towel and no paper towel dispenser at the front hand wash station. Provide liquid hand soap in a dispenser, provide paper towel and provide a paper towel dispenser. Paper towels must be in the paper towel dispenser. Observed paper towel not in the paper towel dispenser at the back hand wash station. Place paper towel in the paper towel dispenser.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Observed no paper towel dispenser in the staff washroom. Provide a paper towel dispenser and put paper towels in the dispenser.
- 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.
- Observed bar dishwasher not providing the adequate amount of sanitizer (100ppm). Repair dishwasher so it is providing a sanitizer concentration of 100ppm. Use the kitchen dishwasher to wash and sanitize glasses until the dishwasher is repaired.
- 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;
- Observed fan in the walk-in fridge had a small accumulation of debris. Clean fan.
- 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.
- Observed an ice bath not being utilized properly. The containers of the food must be submerged so the ice is just below the opening of the container. Utilize the ice bath properly to ensure a temp of 4C or lower is being maintained.
- 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.
- In accordance with Section 88 of the Health Protection Act, you must comply with all terms and conditions of the Food Establishment permit, including (but not limited to) the following: NS Food Code section 2.14 (b)(iii) Handwash facilities must: not be used for purposes other than handwashing; observed a container of cooking utensils being stored in the front hand wash station. Employee removed the container at this time. The hand wash station is only used for hand washing and must be accessible all time during operation.
- 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.