PLEASANT STREET DINER
205 PLEASANT, DARTMOUTH · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
4 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. Observed food debris on some walls. Clean walls.
- 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 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls. Observed food to be stored on the floor. Food was stored at least 15cm off the floor at this time.
- 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.
- 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. Observed dishwasher no providing the adequate amount of sanitizer. Repair dishwasher so it is providing the adequate amount (100ppm) of sanitizer. Use 3 compartment sink in the interim until dishwasher is repaired.
- 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. Observed food contact surface sanitizer to be too strong. Sanitizer was diluted to the adequate concentration (100ppm) at this time.
- 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(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 paper towel not in the paper towel dispenser at the front hand wash station. Paper towel was placed in the dispenser at this time.
- 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 scoop for ice not being stored in a container. Scoop was stored in a container at this time.
- 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.
- Observed soup being hot held at 45C. Soup was reheated at this time. Hazardous foods being hot held must have a temperature of 60C or higher.
- 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;