NEEDS CONVENIENCE #186
100 HIGHFIELD PARK, DARTMOUTH · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
3 infractions
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Provide air gap between the hose attached to the janitorial sink faucet and floor utility sink to prevent potential for backflow. In accordance with Section 2.12 and Section 2.15 of the NS Food Retail and Food Services Code, you must acquire all required approvals for plumbing systems from local and/or provincial authorities.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Ensure to provide paper towel in dispenser in the staff washroom. In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: ii. are equipped with a handwash station; including a liquid soap and paper towel 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;
- Remove the rodent droppings located in the spare panel closet located in the sales floor area. Ensure this door closes properly to prevent pest access and their movement through the facility. 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.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- 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;
- Flooring behind service counter was observed to be in disrepair. Concrete slab by rear exit door in back storage room. Wall in disrepair in the back storage room by exit door. Repair / replace damage flooring behind front service counter and seal concrete slab with paint so it is non-absorbent and easy to clean. Seal wall with adequate materials. 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. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned.
- 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
4 infractions
- 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
- Refer to previous and current inspection reports for details.
- 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 ice freezer leaking water and ice bags melting. Freezer requires maintenance. 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.
- 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;
- Cleaning required: for ice freezer, under 2 basin sink, top of chest freezer, staff washroom, and walk-in cooler (right corner upon entry). Hard to reach areas with rodent droppings must be properly 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.
- 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;
- Observed rodent droppings throughout facility floors, under shelving units, and in bottom cupboards. Pest proofing of facility required. Reviewed last pest control report dating back to Oct 26, 2023. Obtain the services of pest control immediately. Ensure to keep pest control reports on site available for review by Public Health Officer. In accordance with Section 4.3.2 of the NS Food Retail and Food Services Code, you must ensure: a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises. d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.
- 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
- Inspection
7 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;
- Observed wall behind two-basin sink and bottom wall next to janitorial sink in disrepair. Wall to floor joints must be coved and sealed. Coving or baseboards required next to janitorial sink. Flooring in disrepair behind service counter and by rear exit door in back storage room. Concrete slab and missing tiles noted. Seal walls and floors with adequate materials.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. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned.
- 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;
- A paper towel dispenser is required at handwashing station. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Observed attached hose in janitorial sink resting inside sink. Keep hose above sink to prevent potential for backflow. In accordance with Section 2.12 and Section 2.15 of the NS Food Retail and Food Services Code, you must acquire all required approvals for plumbing systems from local and/or provincial authorities.
- 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 ice freezer leaking water and ice bags melting. Freezer requires maintenance. 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.
- 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;
- Cleaning required: for ice freezer, under 2 basin sink, top of chest freezer, staff washroom, and walk-in cooler (right corner upon entry). Hard to reach areas with rodent droppings must be properly 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.
- 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;
- Observed rodent droppings throughout facility floors, under shelving units, and in bottom cupboards. Pest proofing of facility required. Reviewed last pest control report dating back to Oct 26, 2023. Obtain the services of pest control immediately. Ensure to keep pest control reports on site available for review by Public Health Officer. In accordance with Section 4.3.2 of the NS Food Retail and Food Services Code, you must ensure: a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises. d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Ecolab 'Multi Quat' sanitizer dispenser measured at 100ppm during inspection. Dispenser requires maintenance to ensure adequate sanitizer concentration is being dispensed at 200 PPM. In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations.
- 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;