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Newsbreakcafe and Convenience

100 ILSLEY, DARTMOUTH · Food Establishment

10 inspections

  1. Inspection

    1 infraction

    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • Basic labelling information is required for pre-packaged sandwiches made on site (i.e., product name, producer and producer address, ingredients list, packaged on date, etc.
  2. Inspection

    1 infraction

    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • Basic labelling information is required for pre-packaged sandwiches made on site (i.e., product name, producer and producer address, ingredients list, packaged on date, etc.
  3. 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;
      • Seal / paint the rusted shelving and interior surfaces of refrigeration units in kitchen (shelving in stand-up) and in the back storage room (chest freezer and shelving in stand-up). 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.
    • 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.
      • Repair / replace the backsplash in disrepair in the food prep area at the front service. 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;
      • Ensure hard to reach and all areas affected by rodent droppings are properly cleaned and sanitized. Pay attention to bottom cupboards in kitchen and staff washroom flooring. 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. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.
    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • Basic labelling information is required for pre-packaged sandwiches made on site (i.e., product name, producer and producer address, ingredients list, packaged on date, etc.
  4. Inspection

    0 infractions

  5. Inspection

    2 infractions

    • 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 sanitize the areas affected by rodent droppings. Operator must clean the affected areas every operating day, in the morning. This must be recorded in the daily cleaning schedule. Clean and sanitize the following food contact and non-food contact surfaces that are affected by rodent droppings: throughout the entirety of the facility and shelfs including all floor/wall junctions, under food storage shelving and food preparation areas, and underneath hot-holding equipment, on the cash counter, on the tray where the sauce bottles are kept, on the boxes where snacks are stored, on the sofas and dining table in the dining area and inside the prep fridge.
    • 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: A detailed cleaning schedule must be established for weekly and daily cleaning.
  6. 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. Repair the cracks/gaps on the walls and floor of the back storage room. Repair the holes on the kitchen walls; i.the hole on the wall near to the hand wash sink, ii. the hole/gap on the wall where the electrical socket is fixed.
    • 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.
      • Remove the clutter (snow removal equipment, carts, name boards, old food storage equipment etc) from the back storage room.
    • 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;
      • Dirt, grease and debris observed in the following areas; The corners and floor between the coolers, floor tiles of the entirety of the establishment, cabinets, floor/wall junctions of the facility, hand wash sinks, three-compartment sink, utensils, kitchen door, walls, dining area, sofas and dining tables, food preparation areas in the front counter, kitchen tops, cutting boards, microwave, stove, upper kitchen cabinets, high touch areas of the freezers and refrigerators, Coffee counter, unused hot-holding equipment at the front, front area of the cash counter, below the hot-holding equipment. Clean and disinfect the non-food contact surfaces and clean and sanitize the food-contact surfaces.
    • 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 sanitize the areas affected by rodent droppings. Operator must clean the affected areas every operating day, in the morning. This must be recorded in the daily cleaning schedule. Clean and sanitize the following food contact and non-food contact surfaces that are affected by rodent droppings: throughout the entirety of the facility and shelfs including all floor/wall junctions, under food storage shelving and food preparation areas, and underneath hot-holding equipment, on the cash counter, on the tray where the sauce bottles are kept, on the boxes where snacks are stored, on the sofas and dining table in the dining area and inside the prep fridge.
    • 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;
      • 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. Increase the frequency of visits from the pest control operator and follow their instructions. Immediate visit from the pest control operator and Submit the pest control report to the Public Health Officer. Increase the frequency of pest control services to every week until the infestation is under control.
    • 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: A detailed cleaning schedule must be established for weekly and daily cleaning.
  7. Inspection

    8 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • In accordance with Section 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests. Remove the duct tape and fix the broken ceiling tile in the back storage room.
    • 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;
      • 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 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. Repair and close the dry wall.
    • 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. Repair the cracks/gaps on the walls and floor of the back storage room.
    • 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.
      • Remove the clutter (snow removal equipment, carts, name boards, old food storage equipment etc) from the back storage room.
    • 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;
      • The corners and floor between the coolers observed to be accumulated with dirt, debris.Clean and sanitize soiled surfaces.
    • 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 sanitize the areas affected by rodent droppings. Operator must clean the affected areas every operating day, in the morning. This must be recorded in the daily cleaning schedule.
    • 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;
      • 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. Increase the frequency of visits from the pest control operator and follow their instructions. Submit the pest control reports to the Public Health Officer after every pest control visit.
    • 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;
      • Reinstall the door between the kitchen and storage area to restrict the entry of rodents to the kitchen. Attach a door sleeve to the door if necessary.
  8. Inspection

    8 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • In accordance with Section 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests. Remove the duct tape and fix the broken ceiling tile in the back storage room.
    • 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;
      • 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 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. Repair and close the dry wall.
    • 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. Repair the cracks/gaps on the walls and floor of the back storage room.
    • 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.
      • Remove the clutter (snow removal equipment, carts, name boards, old food storage equipment etc) from the back storage room.
    • 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;
      • The corners and floor between the coolers observed to be accumulated with dirt, debris.Clean and sanitize soiled surfaces.
    • 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 sanitize the areas affected by rodent droppings. Operator must clean the affected areas every operating day prior to opening. This must be recorded in the daily cleaning schedule.
    • 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;
      • 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. Increase the frequency of visits from the pest control operator and follow their instructions.
    • 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;
      • Reinstall the door between the kitchen and storage area to restrict the entry of rodents to the kitchen. Attach a door sleeve to the door if necessary.
  9. Inspection

    11 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • In accordance with Section 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests. Remove the duct tape and fix the broken ceiling tile in the back storage room.
    • 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;
      • 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 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. Repair and close the dry wall.
    • 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. Repair the cracks/gaps on the walls and floor of the back storage room.
    • 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.
      • Remove the clutter (snow removal equipment, carts, name boards, old food storage equipment etc) from the back storage room.
    • 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;
      • The hand wash station in the kitchen observed impeded with utensils.The hand wash stations must be easily accessible and equipped with soap and paper towel in proper dispensers to facilitate proper handwashing practices.
    • 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.
      • Clean and sanitize the chest freezer units in the back storage area. Equipment must not be blocked by any objects. Equipment must be easily accessible.
    • 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;
      • The corners and floor between the coolers observed to be accumulated with dirt, debris.Clean and sanitize soiled surfaces.
    • 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 sanitize the areas affected by rodent droppings.
    • 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;
      • 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. Increase the frequency of visits from the pest control operator and follow their instructions.
    • 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: - Maintain cleaning log
    • 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 must be maintained for all cold-holding and hot-holding units.
  10. Inspection

    10 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • In accordance with Section 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests. Remove the duct tape and fix the broken ceiling tile in the back storage room.
    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Operator must ensure that the food items are stored in a way that the possibility of cross contamination is eliminated. Operator must not store raw food and cooked food together.
    • 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;
      • 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 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. Repair and close the dry wall.
    • 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. Repair the cracks/gaps on the walls and floor of the back storage room.
    • 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.
      • Remove the clutter (boxes, pizza boxes, used oil bottles, garbage, cans, old equipment) from the back storage room.
    • 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;
      • The paper towel dispenser in the washroom observed empty during the time of inspection. The paper towel was restocked during the time of inspection.
    • 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;
      • The hand wash station in the kitchen observed impeded with utensils.The hand wash stations must be easily accessible and equipped with soap and paper towel in proper dispensers to facilitate proper handwashing practices.
    • 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.
      • Repair/Defrost the cold holding unit for proper maintenance.
    • 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 sanitize the areas affected by rodent droppings.
    • 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.
      • Facility must store and use the food contact surface sanitizer with adequate concentration. Label the bottle/container in which the sanitizer is stored.