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PIZZATOWN - Beechville

2 BEECHVILLE PARK, BEECHVILLE · Food Establishment

24 inspections

  1. Inspection

    3 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 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.
    • 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 surfaces contaminated by pest droppings and rodent carcass. Ensure cleaning is done daily.
    • 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: - Cleaning Logs
  2. Inspection

    3 infractions

    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; ii. are equipped with a handwash station; including a liquid soap and paper towel dispenser; iii. have handwashing notices prominently displayed; iv. be located to allow convenient use to workers during all hours of operation; v. provide hooks outside the facility to hang aprons, white coats, etc.; vi. are easily cleanable, well ventilated, and well lit; and In accordance with Section 2.15(c) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for the public: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; ii. are equipped with a handwash station; including a liquid soap and paper towel dispenser; iii. have handwashing notices prominently displayed; iv. be located to allow convenient use to workers patrons during all hours of operation; v. are easily cleanable, well ventilated, and well lit; and In accordance with Section 2.15(e) of the NS Food Retail and Food Services Code, toilet rooms must not open directly into a food preparation or food storage area, and where toilet facilities are provided for the public, access to the washroom must not be through the food preparation areas or food storage areas. In accordance with Section 2.15 (e) of the NS Food Retail and Food Services Code, you must ensure Dressing areas are provided for staff, which are: i. easily cleanable; ii. well ventilated and well lit; iii. provided with lockers or other suitable facilities for the storage of workers' possessions; and iv. completely enclosed
    • 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 4.3.4 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.
    • 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: - Cleaning Logs
  3. Inspection

    3 infractions

    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; ii. are equipped with a handwash station; including a liquid soap and paper towel dispenser; iii. have handwashing notices prominently displayed; iv. be located to allow convenient use to workers during all hours of operation; v. provide hooks outside the facility to hang aprons, white coats, etc.; vi. are easily cleanable, well ventilated, and well lit; and In accordance with Section 2.15(c) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for the public: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; ii. are equipped with a handwash station; including a liquid soap and paper towel dispenser; iii. have handwashing notices prominently displayed; iv. be located to allow convenient use to workers patrons during all hours of operation; v. are easily cleanable, well ventilated, and well lit; and
    • 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 surfaces contaminated by pest droppings and rodent carcass. Ensure cleaning is done daily.
    • 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: - Cleaning Logs
  4. Inspection

    4 infractions

    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; ii. are equipped with a handwash station; including a liquid soap and paper towel dispenser; iii. have handwashing notices prominently displayed; iv. be located to allow convenient use to workers during all hours of operation; v. provide hooks outside the facility to hang aprons, white coats, etc.; vi. are easily cleanable, well ventilated, and well lit; and In accordance with Section 2.15(c) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for the public: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; ii. are equipped with a handwash station; including a liquid soap and paper towel dispenser; iii. have handwashing notices prominently displayed; iv. be located to allow convenient use to workers patrons during all hours of operation; v. are easily cleanable, well ventilated, and well lit; and
    • 27(d) 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: (d) the person washes their hands as often as is necessary to prevent contamination of food;
      • Food handlers must wash their hands as often as is necessary to prevent contamination of food.
    • 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 surfaces contaminated by pest droppings and rodent carcass. Ensure cleaning is done daily.
    • 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: - Cleaning Logs
  5. 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.
      • 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.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; ii. are equipped with a handwash station; including a liquid soap and paper towel dispenser; iii. have handwashing notices prominently displayed; iv. be located to allow convenient use to workers during all hours of operation; v. provide hooks outside the facility to hang aprons, white coats, etc.; vi. are easily cleanable, well ventilated, and well lit; and In accordance with Section 2.15(c) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for the public: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; ii. are equipped with a handwash station; including a liquid soap and paper towel dispenser; iii. have handwashing notices prominently displayed; iv. be located to allow convenient use to workers patrons during all hours of operation; v. are easily cleanable, well ventilated, and well lit; and
    • 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 surfaces and equipment with food debris build-up. Regular cleaning is required to prevent build-ups.
    • 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 surfaces contaminated by pest droppings and rodent carcass. Ensure cleaning is done daily.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations.
    • 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: - Cleaning Logs
  6. Inspection

    1 infraction

    • 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: - Cleaning log
  7. Inspection

    3 infractions

    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Ensure the staff washroom is in compliance with the regulations.
    • 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: - Cleaning log
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Renew the permit.
  8. Inspection

    3 infractions

    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; ii. are equipped with a handwash station; including a liquid soap and paper towel dispenser; iii. have handwashing notices prominently displayed; iv. be located to allow convenient use to workers during all hours of operation; v. provide hooks outside the facility to hang aprons, white coats, etc.; vi. are easily cleanable, well ventilated, and well lit; and Ensure the staff washroom is in compliance with the regulations.
    • 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: - Cleaning log
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Renew the food establishment permit within the next five business days.
  9. 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.
      • 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.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; ii. are equipped with a handwash station; including a liquid soap and paper towel dispenser; iii. have handwashing notices prominently displayed; iv. be located to allow convenient use to workers during all hours of operation; v. provide hooks outside the facility to hang aprons, white coats, etc.; vi. are easily cleanable, well ventilated, and well lit; and
    • 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 areas contaminated by food 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;
      • Clean and sanitize surfaces contaminated by pest droppings. Ensure this is done daily.
    • 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: - Cleaning log
  10. Inspection

    8 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 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests. - Increase pest control visit frequency to once every two weeks.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; ii. are equipped with a handwash station; including a liquid soap and paper towel dispenser; iii. have handwashing notices prominently displayed; iv. be located to allow convenient use to workers during all hours of operation; v. provide hooks outside the facility to hang aprons, white coats, etc.; vi. are easily cleanable, well ventilated, and well lit; and Ensure the staff washroom is in compliance with the regulations.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Address the ice build-up inside the walk-in freezer.
    • 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 areas contaminated by food 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;
      • Clean and sanitize surfaces contaminated by pest droppings. Ensure this is done daily.
    • 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.
      • Do not store any food item on the floor.
    • 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: - Cleaning log
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Renew the food establishment permit within the next five business days.
  11. 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 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.
    • 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
      • Ensure the staff washroom is fixed.
  12. Inspection

    1 infraction

    • 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
      • Ensure the staff washroom is fixed.
  13. Inspection

    3 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.
      • Ensure the backdoor is kept closed or install a screen/mesh door to prevent pest access.
    • 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
      • Ensure the staff washroom is fixed.
    • 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.
      • Ensure personal items are not kept on food contact surfaces.
  14. Inspection

    2 infractions

    • 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
      • Ensure the staff washroom is fixed.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • Prepare food contact surface sanitizer as per instructions provided.
  15. Inspection

    3 infractions

    • 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
      • Ensure the staff washroom is fixed.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Fix the female washroom door.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • Prepare food contact surface sanitizer as per instructions provided.
  16. Inspection

    0 infractions

  17. Inspection

    4 infractions

    • 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
      • Ensure the staff washroom is fixed.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Supply customers washrooms with paper towel in dispensers. Ensure toilet paper is available in the dispensers
    • 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;
      • Areas affected by rodent droppings must be cleaned and sanitized. - Front Counter - Back kitchen floor - Upstairs storage
    • 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: - Cleaning Log - Temperature log
  18. Inspection

    4 infractions

    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Supply customers washrooms with paper towel in dispensers.
    • 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;
      • Ice build-up on the floor in the walk-in freezer; remove ice 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;
      • Remove dead rodents observed on the floor upstairs.
    • 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;
      • Areas affected by rodent droppings had been cleaned and sanitized. A few rodent droppings were observed in the following areas: on the shelving and on the floor under the front service counter, on the bottom shelves next to the deep fryer, in the corner of the bottom shelf under the dough sheeter, and on the dry food storage shelves in the back area. Clean and sanitize all areas affected by rodent droppings.
  19. Inspection

    12 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.
      • Back receiving door observed propped open for air flow. Back receiving door must be kept closed when not in use for receiving deliveries. Propping the back receiving door open allows of an entry point for rodents. Install a fitted screen door if the back receiving door is to be kept open for air flow.
    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Replace black hose at the three-compartment sink with a potable water hose or otherwise provide proof that the black hose is a potable water hose. If unable to replace with a potable water hose then install a faucet that can reach all three compartments.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Paper towel dispenser hand the hand wash sink in the staff washroom observed empty. Stock paper towel dispenser with paper towel to allow for proper hand washing practices after staff use the washroom.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Supply customers washrooms with paper towel in dispensers.
    • 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;
      • Food debris observed in cold top reach-in cooler next to the microwave. Clean interior surfaces of the cold top reach-in cooler.
    • 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;
      • Ice build-up on the floor in the walk-in freezer; remove ice 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;
      • Grease/debris build-up observed on the ventilation filters above the cooking equipment. Clean ventilation filters on a routine basis to prevent grease/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;
      • Remove dead rodents observed on the floor upstairs.
    • 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: on the shelving and on the floor under the front service counter, on the counter by the microwave, on the bottom shelves next to the deep fryer, on the counter next to the vertical broiler, on the floor at the floor/wall junction of the half wall by the pizza oven, in the corner of the bottom shelf under the dough sheeter, and on the dry food storage shelves in the back area. Clean and sanitize all areas affected by rodent droppings.
    • 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.
      • Refrigeration and freezer logs must be measured and recorded at least once daily. Logs must be maintained onsite for review by the Public Health Officer.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • Bags of pizza dough flour stored on the dry storage shelves in the back area observed to be chewed by rodents. Discarded all bags of pizza dough flour that show evidence of rodent activity (e.g. holes).
    • 49(2)(a) Before being placed in the dry storage room or designated area, opened packages of food ingredients and food packaging materials must be (a) transferred to clean, suitably covered containers or be sealed and securely closed; and
      • Food contact packaging and dry food ingredients observed damaged by rodents. Store food contact packaging and dry food ingredients in containers with covers/lids to protect from pests.
  20. Inspection

    0 infractions

  21. Inspection

    4 infractions

    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Replace black hose at the three-compartment sink with a potable water hose or otherwise provide proof that the black hose is a potable water hose.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Supply customers washrooms with paper towel in dispensers.
    • 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;
      • Ice build-up on the floor in the walk-in freezer; remove ice build-up.
    • 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.
      • Refrigeration and freezer logs must be measured and recorded at least once daily. Logs must be maintained onsite for review by the Public Health Officer.
  22. Inspection

    4 infractions

    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Replace black hose at the three-compartment sink with a potable water hose or otherwise provide proof that the black hose is a potable water hose.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Supply customers washrooms with paper towel in dispensers.
    • 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;
      • Ice build-up on the floor in the walk-in freezer; remove ice build-up.
    • 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.
      • Refrigeration and freezer logs must be measured and recorded at least once daily. Logs must be maintained onsite for review by the Public Health Officer.
  23. Inspection

    7 infractions

    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Replace black hose at the three-compartment sink with a potable water hose.
    • 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;
      • No hand wash soap available at the green counter hand wash sink. Stock soap at the hand wash sink to allow for proper hand washing practices.
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • Repair leaking pipe under the three-compartment sink.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Supply customers washrooms with paper towel in dispensers and toilet paper.
    • 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
      • Pizza cold top reach-in cooler not functioning/unplugged. Potentially hazardous food was still being stored in the pizza cold top reach-in cooler (top part) for no longer than 2 hours (after which it is discarded). Potentially hazardous food must be time marked once removed from the walk-in cooler and stored at room temperature.
    • 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;
      • Overall sanitation requires improvement; the following requires cleaning and sanitizing - debris/dust build-up on the counter fan, debris/food spills in cold top reach-in coolers, food spills/water on the floor in the walk-in cooler, ice build-up on the floor in the walk-in freezer, and debris build-up on the exterior surfaces of the bulk flour container.
    • 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.
      • Refrigeration and freezer logs must be measured and recorded at least once daily. Logs must be maintained onsite for review by the Public Health Officer.
  24. Inspection

    11 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.
      • Back doors observed propped open when not in-use. Doors must be kept closed to prevent entry of pests. Install screen doors if doors are kept open for air flow.
    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Replace black hose at the three-compartment sink with a potable water hose.
    • 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 dispenser 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;
      • No hand wash soap available at the green counter hand wash sink. Stock soap at the hand wash sink to allow for proper hand washing practices.
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • Repair leaking pipe under the three-compartment sink.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Supply customers washrooms with paper towel in dispensers and toilet paper.
    • 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
      • Pizza cold top reach-in cooler not functioning/unplugged. Potentially hazardous food was still being stored in the pizza cold top reach-in cooler (top part). Refrigeration temperature logs are not maintained. All potentially hazardous food stored in the pizza cold top reach-in cooler was discarded at time of inspection. Discontinue use of this cooler until it has been serviced and the temperature is maintained at 4 degrees Celsius or below.
    • 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.
      • No approved food grade sanitizer available onsite. Obtain an approved food grade sanitizer for sanitizer food contact surfaces (e.g. unscented household bleach 1/2tsp mixed with 1L of water).
    • 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;
      • Overall sanitation requires improvement; the following requires cleaning and sanitizing - debris/dust build-up on the counter fan, debris/food spills in cold top reach-in coolers, food spills/water on the floor in the walk-in cooler, ice build-up on the floor in the walk-in freezer, and debris build-up on the exterior surfaces of the bulk flour container.
    • 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 on the floor under the microwave, on the dough mixer stand/floor surrounding the dough mixer. Clean and disinfect areas affected by rodent droppings.
    • 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.
      • Refrigeration and freezer logs must be measured and recorded at least once daily. Logs must be maintained onsite for review by the Public Health Officer.