PANADA PIZZA
56 SUPREME, HALIFAX · Food Establishment
10 inspections
- Inspection
1 infraction
- 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 following areas affected by rodent droppings: floor wall/junctions next to the pizza prep cooler, on non-food contact surfaces of the dough sheeter, on the bottom shelf below the dough sheeter, floor/wall junctions behind the pizza oven, on the floor under the three-compartment sink, on the base of the mixer, on the floor in the back storage room, on the floor under the glass front reach-in coolers, at floor/wall junctions in the dining area, and on the floor in the customer washroom. Remove dead rodent from the floor next to the deep fryers.
- 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;
- Inspection
5 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.
- Fill hole in the wall behind the three-compartment sink; fill gaps in the wall around plumbing in the customer washroom; fill holes in the wall above the customer washroom and in 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;
- Paper towel must be stocked in dispensers at the hand wash sinks to facilitate proper hand washing practices; stock liquid/foam hand soap at the back prep area hand wash sink.
- 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;
- Repair/replace cold water handle on the front hand wash sink; repair/replace the hot water handle on the back prep area hand wash sink.
- 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 following areas affected by rodent droppings: floor wall/junctions next to the pizza prep cooler, on non-food contact surfaces of the dough sheeter, on the bottom shelf below the dough sheeter, floor/wall junctions behind the pizza oven, on the floor under the three-compartment sink, on the base of the mixer, on the floor in the back storage room, on the floor under the glass front reach-in coolers, at floor/wall junctions in the dining area, and on the floor in the customer washroom. Remove dead rodent from the floor next to the deep fryers.
- 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 packaged food (e.g. cans of tomato sauce) on shelves at least 6 inches off the floor to protect from contamination and to facilitate cleaning of the floors.
- 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(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;
- Repair or replace broken paper towel dispensers at the food preparation hand wash sinks; functioning paper towel dispensers protect paper towel from contamination and allow for proper hand washing practices.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Repair or replace broken paper towel dispensers at the hand wash sinks in the staff and customer washrooms; functioning paper towel dispensers protect paper towel from contamination and allow for proper hand washing practices.
- 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;
- Inspection
10 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.
- All exterior doors were observed propped and not in active use for entering and exiting the food establishment. 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.
- 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;
- Repair broken hot water handle at the hand wash sink in the back food preparation area; hot and cold water are required to facilitate proper hand washing practices.
- 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;
- Repair or replace broken paper towel dispensers at the food preparation hand wash sinks; functioning paper towel dispensers protect paper towel from contamination and allow for proper hand washing practices.
- 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;
- Supply soap in a dispenser at the hand wash sink in the back food preparation area.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Repair or replace broken paper towel dispensers at the hand wash sinks in the staff and customer washrooms; functioning paper towel dispensers protect paper towel from contamination and allow for proper hand washing practices.
- 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 exterior surfaces of bulk ingredient storage containers to remove excessive debris build-up.
- 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 the walls around the dough mixer and dough prep table to remove excessive debris build-up.
- 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 fan that is blowing directly into the food preparation area to remove dust accumulation and protect food and food contact surfaces from contamination.
- 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 following areas that were observed to be contaminated by rodent droppings: on the food contact and non-food contact surfaces of the dough sheeter, on the pizza tray storage shelf under the dough sheeter, on the insulated bag storage shelf storage shelf, at floor/wall junctions under the pizza prep cooler and pizza oven, on the shelf below the dough prep table, on the floor in the back storage room, and on the floor in the staff and customer washrooms.
- 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 meat observed stored above a box of tomatoes and a box of cheese in the reach-in cooler was moved to another reach-in cooler at time of inspection.
- 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
1 infraction
- 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;
- Rodent droppings observed in the following areas: at floor/wall junctions throughout the food establishment, on the dough sheeter, on the storage shelf under the dough sheeter, on the storage shelf under the pizza cutting table, on the storage shelf below the dough prep table, and on lids of food storage containers. Clean and sanitize remaining 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;
- Inspection
1 infraction
- 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;
- Rodent droppings observed in the following areas: at floor/wall junctions throughout the food establishment, on the dough sheeter, on the storage shelf under the dough sheeter, on the storage shelf under the pizza cutting table, on the storage shelf below the dough prep table, and on lids of food storage containers. Clean and sanitize remaining 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;
- 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.
- Hole observed in wall where broken tile baseboard is located by the front window. Fill hole and repair tile baseboard to prevent entry of pests.
- 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;
- Soap dispenser at the back prep area hand wash sink observed empty. Soap restocked at time of inspection.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Replace broken toilet seat in the customer washroom.
- 20(2) Paper towel and soap dispensers in the staff washroom and paper towel dispenser in the customer washroom observed empty; paper towel and soap dispensers restocked at time of inspection.
- 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;
- Grease and debris build-up observed on the floor under the cookline. Clean floor to remove grease and debris build-up.
- 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;
- Rodent droppings observed in the following areas: at floor/wall junctions throughout the food establishment, on the dough sheeter, on the storage shelf under the dough sheeter, on the storage shelf under the pizza cutting table, on the storage shelf below the dough prep table, on the stand of the mixer, and on lids of food storage containers. Dough sheeter, storage shelves, lids of food storage containers, and floor/wall junctions under the pizza prep cooler were cleaned and sanitized at time of inspection. Clean and sanitize remaining areas affected by rodent droppings.
- 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(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;
- Paper towel dispenser at the back hand wash sink observed empty; paper towel restocked at 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;
- Handles on the front hand wash sink are not functioning properly and water supply has to be turned on and off at the pipe. Repair/replace handles at the front hand wash sink.
- 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;