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Pizza Hut

45 KELTIC, SYDNEY RIVER · Food Establishment

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. 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.
      • In accordance with Section 4.3.2 of the NS Food Retail and Food Services Code, you must: ensure pest control devices are designed and located to effectively control the presence of pests and minimize the risk of contamination to food and food surfaces; Additional deep and regular cleaning is required in all hard to reach areas in the kitchen.
    • 29(2)(c) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (c) the effectiveness of the program is monitored;
      • Establish a program to monitor and ensure cleaning is being on a routine basis and audited by managers and supervisors to ensure full and deep cleaning is being completed.
  4. Inspection

    0 infractions

  5. 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;
      • You must get the dishwasher repaired or calibrated to achieve rinse temperature more than 180 degree Fahrenheit, until then you must sanitize the dishes manually using a chemical sanitizer.
    • 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, you must ensure to get the walk in cooler repaired.
    • 36 If directed by an inspector, a food establishment must have procedures in place for when a deviation or defect that could affect food safety occurs in their quality assurance program.
      • In accordance with Section 36 of the Food Safety Regulations, you must maintain temperature records for all coolers, freezers, fridges of your establishment.