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PADDY'S BREWPUB and ROSIE'S RESTAURANT

42 ABERDEEN, KENTVILLE · Food Establishment

9 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 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;
      • Dishwasher wash temperature gauge not functioning. A new one has been ordered. Have installed when received.
  3. 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;
      • Cleaning required in the following areas: Bulk containers in the basement. Walk-in freezer - better organization to ensure food is not stored on the floor/clean floor. Walk-in cooler in basement - surfaces/fan guards.
    • 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;
      • Dishwasher gauges not functioning. Wash gauge doesn't move and rinse gauge doesn't reach 180*F. Have dishwasher serviced. Staff to manually monitor the temperature until gauges are repaired.
    • 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.
      • Raw fish noted to be stored above ready to eat foods in small prep fridge to the right of the cooking line. Ensure raw meats/fish are always stored on the lower shelving in coolers.
  4. Inspection

    0 infractions

  5. Inspection

    2 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;
      • Cleaning required in the following areas: Deep clean kitchen, especially hard to reach areas along baseboards, behind/under equipment and shelving. Basement area where bulk storage containers are. (cobwebs directly above) Better organize the walk-in freezer so that all products are stored off the floor.
    • 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.
      • Raw meats must be stored on lower shelves in fridges.
  6. Inspection

    0 infractions

  7. Inspection

    2 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;
      • Cutting boards are stained and have deep cuts which doesn't allow for adequate cleaning/sanitizing. Resurface or replace the cutting boards.
    • 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 in the following areas: Fan guards of walk-in cooler. Ventilation canopy over the cooking line (scheduled cleaning April 11th). Walk-in cooler requires organization so that products are not stored on the floor.
  8. Inspection

    0 infractions

  9. Inspection

    4 infractions

    • 27(f) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (f) the person refrains from any behaviour or practice that risks contaminating food.
      • Cook observed handling food with cast on hand. Hands can not be properly washed. Gloves are to be worn and changed regularly or the employee must reframe from handling food.
    • 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 in the following areas: Ventilation canopy. Dry storage (better organization/cover all containers). Seals of walk-in cooler.
    • 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.
      • Pepsi fridge measured 11.9*C. Staff stated that the temperature was not taken today. All food in the fridge was discarded. Fridge was taken out of service.
    • 47(3) An operator must ensure that containers, materials, and procedures used for food packaging and labelling do all of the following: (a) prevent contamination of the food; (b) provide an environment that adequately controls contamination; (c) protect the food from damage likely to make the food inedible.
      • Chemicals used in the facility must be properly labeled.