NOVA SCOTIA HEALTH AUTHORITY - NUTRITION AND FOOD SERVICES
325 PLEASANT, DARTMOUTH · Food Establishment
5 inspections
- Inspection
1 infraction
- 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: pest control records.
- 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.
- Inspection
0 infractions
- Inspection
2 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 floors, lower shelves, lowest shelf on trolleys, edges of equipment. Thoroughly clean and sanitize areas were rodent droppings are seen. Observed a large amount of flies in the dishwashing area. Provide more pest control methods for flies.
- 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 food debris in the bottom of the prep fridge with two long drawers. Clean prep fridge. Observed floor tiles in front of the walk-in freezer door to be damaged. Replace these floor tiles with new floor tiles.
- 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
2 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 in the kitchen, on the floor in dry food storage area and on some lower shelves. Thoroughly clean and sanitize areas where rodents droppings are seen.
- 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 a gravy mixture to have an internal temp of 48C. Mixture was reheated at this time by an employee.
- 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.