MIZU ALL YOU CAN EAT
644 PORTLAND, DARTMOUTH · Food Establishment
11 inspections
- Inspection
0 infractions
- Inspection
5 infractions
- 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 must be stocked with 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.
- White polymer/plastic cutting board must be resurfaced or replaced to allow for adequate cleaning and sanitizing.
- 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 and sanitize floor near the grease trap, walls and floors of the walk-in cooler and ceiling fans in 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 areas affected by rodent droppings.
- 50(b) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored
(b) in a manner that does not contaminate food or food preparation areas.
- Ant repellent must be stored away from food preparation areas.
- 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;
- Inspection
0 infractions
- Inspection
2 infractions
- 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 must not be used for any other purpose than hand washing.
- 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 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less.
- 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;
- Inspection
0 infractions
- Inspection
4 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.
- Provide the last three pest control reports to the Public Health Officer for review.
- 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;
- Food contact surfaces including spice containers, carrot peeler and vegetable slicers must be cleaned and sanitizer frequently.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Ensure one staff onsite has food safety training.
- 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;
- Thoroughly clean and disinfect all areas affected by rodent droppings including the floor underneath shelves in the dry storage area and around the toilet in the staff washroom.
- 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
1 infraction
- 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 broken floor tiles in front of the dish sinks and hole in the wall above dishwasher.
- 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
8 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;
- Remove duct tape, plastic wrap and tin foil from shelves, grease trap and counters. Surfaces must be smooth, non-absorbent and easily cleanable. Surfaces must be cleaned frequently to prevent build up of debris.
- 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 broken floor tiles in front of the dish sinks and hole in the wall above dishwasher.
- 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 door sweep at exterior kitchen door. Increase pest control frequency to bi-weekly until further notice. Provide detailed pest control report to Public Health Inspector for review.
- 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;
- Staff washroom hand sink must have paper towel in a 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.
- Remove or replace tables in dry storage that have rice cookers on top. Equipment surfaces must be smooth, non-absorbent and easily cleanable.
- 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.
- White plastic/polymer cutting boards that are damaged to an extent that will compromise adequate cleaning and sanitizing must be repaired, resurfaced or replace.
- 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;
- Rodent droppings observed throughout the dry storage on the floor underneath shelves and crates and on the shelves. Pull out all equipment and shelving. Thoroughly clean and disinfect all areas affected by rodent droppings. Ensure all food items are stored in plastic containers and are sealed to prevent contamination. All items in this area must be stored 6inches off the floor to allow for proper cleaning.
- 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.
- All food items must be stored in a sanitary manner. Store food items lids, covers or plastic wrap to protect from contamination.
- 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
- 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 fruit flies above the three-compartment sink on the left side of the dishwasher and in the corner by the hot water tank. Provide Public Health Officer with last three pest control reports. Clean and sanitize this area to prevent pest activity.
- 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
4 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;
- Remove cardboard from the floor and the shelves.
- 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 fruit flies above the three-compartment sink on the left side of the dishwasher and in the corner by the hot water tank. Provide Public Health Officer with last three pest control reports. Clean and sanitize this area to prevent pest activity.
- 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;
- Staff washroom hand sink must be stocked with paper towel in a dispenser.
- 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 and sanitize flour, food residue and dirt underneath shelves in the dry storage corner
- 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;