Pizza Pizza
537 PLEASANT, DARTMOUTH · Food Establishment
8 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
3 infractions
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- In accordance with Section 2.3 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 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are kept clean and in good repair. Ensure loose insulation and unfinished wood under three compartment sink are removed. Ensure gaps or holes are properly filled to prevent pest entry instead of adding more traps under sinks.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- In accordance with Section 2.3 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 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are kept clean and in good repair. Standing water observed in basement storage area. Ensure drain is repaired properly and water does not accumulate on the floor.
- 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;
- Ensure handwash stations in prep area and staff washroom are properly equipped with single use soap and paper towel in dispensing units.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Inspection
1 infraction
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Observed walls with mould were removed but new walls were not installed. Install new walls. Observed no hand soap in the staff washroom. Provide hand soap. Observed water on to the floor in the staff washroom and on the floor in the basement. PHI was advised the drain was not working properly. Properly repair the drain.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Inspection
5 infractions
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Observed black mould on some walls in the staff washroom. Properly and safely remove portions of the wall that contains black mould. Replace missing portions of the wall with new portions. Observed no hand soap in the staff washroom. Provide hand soap
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- In accordance with Section 2.3 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. Observed missing tiles or broken tiles. Replace all broken tiles and missing tiles. Observed missing baseboard on wall behind the basement door. Provide baseboard.
- 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 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests. Observed main door to be propped open. No screen door was provided. The door was closed at this time. If you want to keep the door open, provide a screen door.
- 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;
- Observed boxes of food stored on the floor. Food must be stored at least 15cm/6 inches off the floor. Store food up off the floor.
- 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;
- 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. Observed boxes of take out containers to be stored on the floor in the basement. Store these boxes at least 15cm off the floor. Observed mould on walls in the basement and a strong musty, mouldy odor was present in the basement. Properly and safely remove mould sections and install new walls. Conduct any repairs that will eliminate the musty, mouldy odor.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Inspection
1 infraction
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Observed mould on the lower portion of the staff washroom walls in the basement. Replace part of walls that have mould.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Inspection
3 infractions
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Observed mould on the lower portion of the staff washroom walls in the basement. Replace part of walls that have mould.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Observed no paper towel in the staff washroom. Provide paper towel and ensure the paper towel is in the paper towel dispenser.
- 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 staff washroom not being maintained in a clean and sanitary manner. Thoroughly clean staff washroom.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Inspection
7 infractions
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Observed mould on the lower portion of the back wall in the basement. Replace part of walls that have mould.
- 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;
- Observed floors under all equipment to have accumulation of debris. Clean floors. Observed a missing floor tile and some floor tiles missing pieces. Replace these floor tiles. Observed cardboard being used on some shelving units. Cardboard is not easily cleanable. Remove cardboard.
- 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
- Observed lighting to be very poor in the basement which hinders proper cleaning and sanitizing. Provide brighter lights in the basement.
- 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 lots of harbourage and items not associated with the business (examples: tires, luggage) being stored in the basement. The basement is permitted since there is a staff washroom and some food storage there. Remove/discard harbourage and items that are not associated with the business.
- 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;
- Observed food prep (cutting dough) taking place in small storage room and there is no hand wash station. Dough must be cut in the main kitchen where there is a hand wash station. Install a hand wash station in the small room or do not prep food in this room.
- 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 staff washroom not being maintained in a clean and sanitary manner. Thoroughly clean staff washroom. Observed fridges in the small storage room not being maintained in a clean and sanitary manner. Clean fridges. Observed large dough mixer to have old food debris on it. Thoroughly clean and sanitize dough mixer. Observed microwave to be dirty. Clean and sanitize microwave. Observed the vent system to be dirty. Clean vent system.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Observed no permit posted in a conspicuous location in the establishment. Post permit in a conspicuous location.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;