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PHO HOANG MINH

172 WYSE, DARTMOUTH · Food Establishment

9 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    3 infractions

    • 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
    • 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
      • Ensure all back of house food handlers complete and obtain food hygiene training certification. In accordance with Section 6.1 of the NS Food Retail and Food Services Code, you must ensure food handlers have the necessary knowledge and skill to enable them to handle food hygienically.
    • 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: Temp logs for refrigeration equipment. Ensure to document any corrective action when temperatures are measured between 4C-60C (40F-140F). Records must be kept on site for a min of 90 days.
  4. Inspection

    6 infractions

    • 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: Temp logs for refrigeration equipment. Ensure to document any corrective action when temperatures are measured between 4C-60C (40F-140F). Records must be kept on site for a min of 90 days.
    • 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;
      • Remove all items blocking access to kitchen handwashing station (bulk oil containers and buckets).The hand hygiene sink must be readily and easily accessible for food handlers use. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
    • 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.
      • Store all cooking equipment and utensils, single service utensils, and food items off the floors to prevent pest access.In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure: all shelving and food is maintained a minimum of 15 cm (6 inches) off the floor; storage areas are located in a dry, pest-free location.
    • 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 or replace prep cooler door seal / gasket. 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.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • Provide proof of certified food handler's certification. 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.
    • 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
      • Ensure all back of house food handlers complete and obtain food hygiene training certification. In accordance with Section 6.1 of the NS Food Retail and Food Services Code, you must ensure food handlers have the necessary knowledge and skill to enable them to handle food hygienically.
  5. Inspection

    3 infractions

    • 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;
      • Cooked chicken balls observed inside a raw beef cardboard box. Cooked foods must be stored in clean/sanitized food grade containers and under refrigeration to protect food from contamination. Do not use containers that were used for raw meat proteins to store cooked meat. Food disposed on site. In accordance with Section 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only.
    • 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;
      • Remove the rodent droppings observed on the stairs, on top of food containers stored on the stairs, and on the shelving unit next to the chest freezer. Facility also has cockroaches. Ensure hard to reach and all areas affected by droppings are properly cleaned and sanitized. 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.
    • 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;
      • Provide pest control reports / records. In accordance with Section 4.3.4 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.
  6. Inspection

    12 infractions

    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Inadequate sanitation program at this facility. Develop a detailed written cleaning and sanitation scheduled for all facilities and equipment (daily, weekly, monthly, etc.). In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product.b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify:i. areas, items of equipment, and utensils to be cleaned;ii. the designated food handler(s) responsible for the cleaning and sanitizing;iii. the chemicals and/or cleaning products (including concentrations) and process to be used;iv. the procedures used;v. the frequency of cleaning and sanitizing; andvi. inspection and monitoring records.c. Documents that the sanitation program is monitored and its effectiveness verified.d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
    • 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;
      • Deep and thorough cleaning of the kitchen is required. There is build-up of grease and debris on, under, and around equipment in the cookline, fire suppression line with dripping grease outside of hood, food prep line, foot carts, dishwashing areas, etc. High touch surfaces have debris build-up. Walk-in cooler interior surfaces and compressor fan with debris build-up and some mold growth. Clean and sanitize the interior surfaces of the prep cooler noted with mold growth. 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.
    • 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;
      • Remove / dispose of all gnawed materials and harborage debris from pests. Rodent droppings were observed throughout the facility in the following areas: on bottom shelf of front service counter, on the floor between cooler and front service counter, inside the containers with bulk flour located in the electrical area, on the wooden shelf and on the floor in the electrical space, on the floor of public washrooms around the toilets, on the floor around hot water heater and cabbages, in shelving and on top of canned / bagged foods next to chest freezer, on the table with rice cooker, on the shelving with foods across from dishwasher area, on food grade containers, on top of containers lids with food, on top of bottled and canned foods on the corridor floor, on and around fresh bulk onion bag, inside food grade container with onions, on the floor between chest freezer and shelving unit, under dishwashing areas, on back end of food prep line, on the corridor steps, on the landing by the rear kitchen door, etc. Ensure hard to reach and all areas affected by rodent droppings are properly cleaned and sanitized. Non food contact surfaces must be cleaned/disinfected. 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.
    • 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: Temp logs for refrigeration equipment. Ensure to document any corrective action when temperatures are measured between 4C-60C (40F-140F). Records must be kept on site for a min of 90 days.
    • 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;
      • Remove all items blocking access to kitchen handwashing station (bulk oil containers and buckets).The hand hygiene sink must be readily and easily accessible for food handlers use. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
    • 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 rusty chest freezer door with materials which are smooth, impervious to moisture, and easily cleaned. Reseal the wooden frame surfaces of the front service counter that are showing wear and tear with materials that are smooth, impervious, and easy to clean.
    • 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.
      • Seal the gaps identified in the wall to floor junctures in the electrical space and in the men's washroom around toilet, to prevent pest access and harbourage. In accordance with Section 2.4.1 of the NS Food Retail and Food Services Code, you must ensure floors have coved floor-to-wall joints. Additional wall to floor gap observed under the front counter with sink at the front service area. Gap sealed during 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.
      • Store all cooking equipment and utensils, single service utensils, and food items off the floors to prevent pest access.In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure: all shelving and food is maintained a minimum of 15 cm (6 inches) off the floor; storage areas are located in a dry, pest-free location.
    • 19(2)(e) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (e) storage facilities that are designed to store foods, ingredients, non-food products and chemicals safely.
      • Additional food and equipment/utensil storage is required. The walk-in cooler is so clutter, access is restricted. The kitchen is cluttered with foods, utensils/equipment, empty boxes, plastic containers, and tin cans on the floor. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: supply adequate shelving in order that all materials may be stored off the floor; ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable. In accordance with Section 2.9(a) of the NS Food Retail and Food Services Code, you must provide adequate storage facilities for all items required for operation of the food premise.
    • 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 or replace prep cooler door seal / gasket. 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.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • Provide proof of certified food handler's certification. 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.
    • 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
      • Ensure all back of house food handlers complete and obtain food hygiene training certification. In accordance with Section 6.1 of the NS Food Retail and Food Services Code, you must ensure food handlers have the necessary knowledge and skill to enable them to handle food hygienically.
  7. Inspection

    21 infractions

    • 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.
      • Facility closed due to imminent health hazard.
    • 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;
      • Foods must be stored and covered with food grade containers; not garbage bags and cardboard. Also store fresh produce and ready to eat foods away and separate from raw foods of animal origin to prevent potential for cross contamination. In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep raw foods stored separate from and below ready-to-eat foods. In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep all foods covered when not in use. In accordance with Section 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only.
    • 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 or replace prep cooler door seal / gasket. 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.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • Provide proof of certified food handler's certification. 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(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Inadequate sanitation program at this facility. Develop a detailed written cleaning and sanitation scheduled for all facilities and equipment (daily, weekly, monthly, etc.). In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product.b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify:i. areas, items of equipment, and utensils to be cleaned;ii. the designated food handler(s) responsible for the cleaning and sanitizing;iii. the chemicals and/or cleaning products (including concentrations) and process to be used;iv. the procedures used;v. the frequency of cleaning and sanitizing; andvi. inspection and monitoring records.c. Documents that the sanitation program is monitored and its effectiveness verified.d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
    • 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;
      • Deep and thorough cleaning of the kitchen is required. There is build-up of grease and debris on, under, and around equipment in the cookline, fire suppression line with dripping grease outside of hood, food prep line, foot carts, dishwashing areas, etc. High touch surfaces have debris build-up. Walk-in cooler interior surfaces and compressor fan with debris build-up and some mold growth. Clean and sanitize the interior surfaces of the prep cooler noted with mold growth. .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.
    • 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;
      • Remove / dispose of all gnawed materials and harborage debris from pests. Rodent droppings were observed throughout the facility in the following areas: on bottom shelf of front service counter, on the floor between cooler and front service counter, inside the containers with bulk flour located in the electrical area, on the wooden shelf and on the floor in the electrical space, on the floor of public washrooms around the toilets, on the floor around hot water heater and cabbages, in shelving and on top of canned / bagged foods next to chest freezer, on the table with rice cooker, on the shelving with foods across from dishwasher area, on food grade containers, on top of containers lids with food, on top of bottled and canned foods on the corridor floor, on and around fresh bulk onion bag, inside food grade container with onions, on the floor between chest freezer and shelving unit, under dishwashing areas, on back end of food prep line, on the corridor steps, on the landing by the rear kitchen door, etc. Ensure hard to reach and all areas affected by rodent droppings are properly cleaned and sanitized. Non food contact surfaces must be cleaned/disinfected. 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.
    • 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;
      • Dead mouse observed in sticky trap next to food storage on the floor and other sticky traps loaded with cockroaches and insects. Ensure sticky traps and other pest control devices are empty and clean/changed regularly or whenever loaded. Dead mouse trap was removed during inspection. In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure: b. Insect control devices that are used to electrocute flying insects are located at least 2 metres (6 feet) away from any food handling area. Ensure these devices are equipped with an escape resistant trap, and are emptied and cleaned regularly. c. Insect control devices used that are designed to trap insects by adhesive or devices that may expel the insects or insect fragments are installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. Ensure insect traps (sticky tapes or similar devices) are changed regularly or when loaded with
    • 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;
      • Ensure to add cockroaches and other insects to your pest control service for assessment and treatment.In accordance with Section 4.3.4 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.b. Insect control devices that are used to electrocute flying insects are located at least 2 metres (6 feet) away from any food handling area. Ensure these devices are equipped with an escape resistant trap, and are emptied and cleaned regularly.c. Insect control devices used that are designed to trap insects by adhesive or devices that may expel the insects or insect fragments are installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. Ensure insect traps (sticky tapes or similar devices) are changed regularly or when loaded with insects.d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.
    • 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;
      • Have pest control to assess and treat interior/exterior of facility immediately. Increase pest control to weekly service for the next 3 months. Provide proof of weekly service and pest control reports to Public Health Inspector. There were no pest control reports available on site. Keep records on site for review during inspections.In accordance with Section 4.3.4 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.
    • 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.
      • Potentially hazardous foods must be stored under refrigeration at or below 4.0C (40F). In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less
    • 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: Temp logs for refrigeration equipment. Ensure to document any corrective action when temperatures are measured between 4C-60C (40F-140F). Records must be kept on site for a min of 90 days.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • Fresh produce (cabbages and onions in bulk) and bulk dry goods (flour) contaminated with rodent droppings disposed of on site.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • Remove cooking pot from storage in washroom and dry bulk goods from electrical panels/switch space. In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure stored items are protected from contamination such as water leakage, pest infestation or any other unsanitary condition. In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure that the facilities used for the storage of food, food ingredients, equipment and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging must be designed and constructed so that they: i. are cleanable; ii. are located in a clean and dry location; iii. restrict pest access and harbourage; iv. provide an environment which minimizes the deterioration of stored materials; and v. protect food from contamination during storage. d. These facilities may not be located: i. in areas used for the storage of soiled linens; ii. in locker rooms; iii. in toilet rooms; iv. in garbage rooms; v. in mechanical rooms;
    • 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;
      • Remove all the cardboard boxes from the kitchen floor, under the cookline equipment, and in the walk-in cooler floor. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. 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. In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris.
    • 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 rusty chest freezer door with materials which are smooth, impervious to moisture, and easily cleaned. Reseal the wooden frame surfaces of the front service counter that are showing wear and tear with materials that are smooth, impervious, and easy to clean.
    • 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.
      • Store all cooking equipment and utensils, single service utensils, and food items off the floors to prevent pest access.In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure: all shelving and food is maintained a minimum of 15 cm (6 inches) off the floor; storage areas are located in a dry, pest-free location.
    • 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;
      • Remove all items blocking access to kitchen handwashing station (bulk oil containers and buckets).The hand hygiene sink must be readily and easily accessible for food handlers use. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
    • 19(2)(e) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (e) storage facilities that are designed to store foods, ingredients, non-food products and chemicals safely.
      • Additional food and equipment/utensil storage is required. The walk-in cooler is so clutter, access is restricted. The kitchen is cluttered with foods, utensils/equipment, empty boxes, plastic containers, and tin cans on the floor. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: supply adequate shelving in order that all materials may be stored off the floor; ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable. In accordance with Section 2.9(a) of the NS Food Retail and Food Services Code, you must provide adequate storage facilities for all items required for operation of the food premise.
    • 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
      • Ensure all back of house food handlers complete and obtain food hygiene training certification. In accordance with Section 6.1 of the NS Food Retail and Food Services Code, you must ensure food handlers have the necessary knowledge and skill to enable them to handle food hygienically.
    • 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.
      • Seal the gaps identified in the wall to floor junctures in the electrical space and in the men's washroom around toilet, to prevent pest access and harbourage. In accordance with Section 2.4.1 of the NS Food Retail and Food Services Code, you must ensure floors have coved floor-to-wall joints.
  8. Inspection

    0 infractions

  9. Inspection

    9 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;
      • 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. b. Insect control devices that are used to electrocute flying insects are located at least 2 metres (6 feet) away from any food handling area. Ensure these devices are equipped with an escape resistant trap, and are emptied and cleaned regularly. c. Insect control devices used that are designed to trap insects by adhesive or devices that may expel the insects or insect fragments are installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. Ensure insect traps (sticky tapes or similar devices) are changed regularly or when loaded with insects. d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods. Ensure the most recent pest control report is sent to the undersigned or kept on-site for review.
    • 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.
      • In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less. In accordance with Section 3.3.6 of the Nova Scotia Food Services and Food Retail Code, you must cool foods from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours. Ensure walk-in cooler is repaired to ensure it maintains 4 degrees Celsius or lower. All potentially hazardous foods discarded at time of inspection.
    • 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 2.9 of the NS Food Retail and Food Services Code, you must protect all food items from contamination such as water leakage, pest infestation or any other unsanitary condition. 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. Ensure back door remains closed to prevent pest entry. Ensure leak in walk-in cooler is repaired.
    • 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 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. 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. In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris. Ensure cardboard being used as a surface in coolers and in cooking area is removed.
    • 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;
      • In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. Ensure hand-wash station in food preparation area is unblocked. Hand-wash station requires soap and paper towel in dispensing units.
    • 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;
      • Ensure cutting boards that are discoloured are resurfaced or replaced.
    • 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;
      • In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep all foods covered when not in use. In accordance with Section 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only. Ensure food grade containers used for storing food are in good repair. Ensure containers that are cracked are discarded and replaced. Ensure food grade containers used for hot food are shallow/wide to allow for adequate cooling.
    • 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 dishwashing unit has detergent (i.e. soap) and is capable of sanitizing dishes.
    • 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;
      • 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. Ensure mice droppings are cleaned and surfaces disinfected. Cleaning required throughout facility, in hard to reach areas, under dishwashing area, walls in dishwashing area, in coolers and around cooking equipment.