New Scotland Brew Pub
16 PORTLAND, DARTMOUTH · Food Establishment
8 inspections
- Inspection
0 infractions
- Inspection
3 infractions
- 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 chemical dishwasher in the kitchen must maintain a chlorine concentration of 100ppm. Manually wash and sanitize dishware using the three-compartment sink method until repaired.
- 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 affected by rodent droppings including hard to reach areas around the bar and by the grease trap.
- 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 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests. In accordance with Section 4.3.3 of the NS Food Retail and Food Services Code, you must immediately treat the presence of pests by inspecting and discarding any adulterated food. Follow direction for structural repaired outlined by pest control.
- 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;
- Inspection
6 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.
- 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. In accordance with Section 4.3.3 of the NS Food Retail and Food Services Code, you must immediately treat the presence of pests by inspecting and discarding any adulterated food. Provide detailed pest control report to the 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;
- Hand sinks must be stocked with paper towel in a dispenser.
- 20 (1) Where a medical officer reasonably believes that
(a) a health hazard exists or may exist; and
(b) an order is necessary to prevent, remedy, mitigate or otherwise deal with the health hazard,
the medical officer may make any order that the medical officer considers necessary to prevent, remedy, mitigate or otherwise deal with the health hazard.
(2) A medical officer may make an order orally if a delay is likely to increase substantially the hazard to the public health.
(3) Where an order is made orally pursuant to subsection (2), the contents and reasons for the order shall be put into writing and served on each person to whom the order was directed within seventy-two hours after the making of the oral order, but a failure to comply with this subsection does not invalidate the order.
(4) A public health inspector has the same power as a medical officer to make an order under subsections (1) to (3) if the public health inspector reasonably believes that
(a) a health hazard exists or may exist and an order is necessary to prevent, remedy, mitigate or otherwise deal with the health hazard; and
(b) in the time necessary for a medical officer to make an order, a health hazard could arise that presents or may present a serious and imminent threat to the public health or an existing health hazard could worsen and pose a serious and imminent threat to the public health.
(5) Any action taken pursuant to subsection (4) must be the minimum action that the public health inspector reasonably believes necessary to deal with the health hazard and protect the public health.
(6) A public health inspector who takes action under subsection (4) must notify a medical officer about the action taken as soon as practicable.
- Imminent health hazards must be addressed before reopening.
- 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;
- Equipment and utensils that have come in contact with rodent droppings must cleaned and disinfected to protect food from contamination.
- 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 chemical dishwasher in the kitchen must maintain a chlorine concentration of 100ppm. Iodine sanitizer at the bar dishwasher must be replenished. Manually wash and sanitize dishware using the three-compartment sink method until repaired.
- 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 affected by rodent droppings including the floors along the back wall when you enter the kitchen, all around the dishwasher, in hard to reach areas at the bar, in the corner by the fire extinguisher, on the shelves on the left wall of the kitchen, on top of food product containers, in the laundry bin, on the deli meat slicer, on pipe by the wall which has food container lids stored directly beside it, inside of gray containers storing utensils, on top of the dishwasher, at the dishwasher where clean dishware is pulled out, and on the grease trap.
- 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
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.
- Provide the last three pest control reports to the Public Health Inspector for review.
- 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
8 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 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;
- Hand sink must be unobstructed at all times.
- 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;
- Clean and sanitize potato slicer and bar ice machine.
- 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.
- In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
- 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;
- Ensure bar dishwasher is stocked with iodine sanitizer.
- 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 floors underneath shelves, underneath dish sinks, on pipes underneath dishwasher, on the floor around the grease trap, by mop bucket. Pull out all equipment and thoroughly clean/sanitize the surfaces behind and below.
- 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 including underneath shelves, along floor perimeters of kitchen and bar, in the back of the bar dishwasher, corner by the kegs.
- 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.
- Store raw beef away from ready-to-eat foods to prevent contamination.
- 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
0 infractions
- Inspection
3 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 debris on walls in the kitchen and the dishwashing area. Clean walls.
- 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 some rodent droppings on shelf and in a corner in the front bar area. Thoroughly clean and sanitize the areas where rodent droppings are seen. Observed openings around some pipes that are large enough to be an entry point for pests. Repair openings.
- 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 the fry cutter to be attached to a brick wall. Provide a material that is smooth and easy to clean to cover the brick wall. Observed cutting board on the prep table not being maintained in good repair. Resurface or replace cutting board.
- 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;