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PORT CITY COFFEE

2 OCHTERLONEY, DARTMOUTH · Food Establishment

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 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;
      • Obvious signs of pest (rodent droppings) observed under the three compartment sink area at the time of inspection. Pest and their feces can harbour harmful pathogens that pose a risk for foodborne illnesses. Remove the droppings and clean and sanitize hard to reach and all areas affected by rodent droppings/urine. Ice maker machine's internal wall/ceiling surfaces with mold growth and debris build-up. Drain machine of ice, clean, rinse, sanitize, and air dry unit before resuming use again. 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.
  3. Inspection

    4 infractions

    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • Provide proof of food handler's training certification. One person per shift is required to have successfully completed food hygiene training and obtained certification.
    • 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;
      • Obvious signs of pest (rodent droppings) observed under the three compartment sink area at the time of inspection. Pest and their feces can harbour harmful pathogens that pose a risk for foodborne illnesses. Remove the droppings and clean and sanitize hard to reach and all areas affected by rodent droppings/urine. Ice maker machine's internal wall/ceiling surfaces with mold growth and debris build-up. Drain machine of ice, clean, rinse, sanitize, and air dry unit before resuming use again. 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 most recent pest control reports. Ensure to keep pest control records available 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: 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: equipment temperature logs
  4. Inspection

    0 infractions