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RANDY'S PIZZA AND DONAIR

179 BOLAND, DARTMOUTH · Food Establishment

7 inspections

  1. Inspection

    0 infractions

  2. Inspection

    6 infractions

    • 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;
      • Install door knob for the door to the back storage room. Repair the hole on the same door. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure all surfaces are constructed of finishes which are smooth, impermeable, and washable.
    • 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.
      • Main entrance door must be kept closed at all times. If door is to be kept open, a screen door must be installed to prevent entry by 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.
    • 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;
      • Handwashing sink was observed filled with utensils in the beginning of the inspection. Handwashing sink must be dedicated for handwashing only.
    • 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.
      • Install a proper door handle for the the Pepsi fridge at front. 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.
    • 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.
      • At least one certified food handler must be present on site. Employee must be able to provide proof of valid food handler's training certificate upon request by Public Health Inspector.
    • 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: Temperature logs for all cooling equipment.
  3. Inspection

    0 infractions

  4. 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 to address issues identified by pest control. Pest proof exterior of facility to prevent pest access. 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.
    • 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 paper towel at hand washing station. Kitchen staff using reusable towel for drying hands. Paper towel in dispenser is required at the kitchen handwashing station. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
    • 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;
      • 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. All areas affected by rodent droppings must be properly cleaned and disinfected.
  5. Inspection

    7 infractions

    • 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.
      • Utensils were observed to be handle down or buried in dry goods bulk supply. Remove utensils from bulk supply. Utensils must be store and handles in a sanitary manner.
    • 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
      • Refer to previous and current inspection reports for details.
    • 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;
      • In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. Unclean container and utensil was observed inside the kitchen handwashing sink. Remove dirty dishes from handwashing sink. Ensure the handwashing sink is used for handwashing purposes only. The handwashing sink must be easily available and accessible for food handlers use during operation.
    • 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(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. Install a self-closure in the staff washroom door. Washroom opens directly into a food storage area. Mechanical vent in staff's washroom is in disrepair and now covered with cardboard. Repair / replace mechanical vent.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • Food handler unable to produce proof of food hygiene training certification at the time of inspection. In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
    • 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;
      • 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. All areas affected by rodent droppings must be properly cleaned and disinfected.
    • 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.d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.Rodent droppings and nesting material was observed on the floor in the staff's washroom, on the floor of the dry storage room across from the staff washroom, and on the floor behind/under the main cookline equipment area. Obtain the services of a certified pest control company / operator and provide report to Public Health Officer. Pest control reports/ documents must be kept on site for review during inspections.
  6. Inspection

    13 infractions

    • 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.d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.Rodent droppings and nesting material was observed on the floor in the staff's washroom, on the floor of the dry storage room across from the staff washroom, and on the floor behind/under the main cookline equipment area. Obtain the services of a certified pest control company / operator and provide report to Public Health Officer. Pest control reports/ documents must be kept on site for review during inspections.
    • 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 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately. Raw chicken wings were observed to be thawing at room temperature and later under hot running water. Discussed proper food thawing practices and procedures: a) under cold potable running water or submerged in cold water changed every 30 mins, b) in the refrigerator at 4C or below, d) in the microwave followed by immediate cooking, e) during the cooking process. Chicken wings were placed in container with cold water on site.
    • 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.
      • Utensils observed with handle down in bulk food products. Remove utensils from bulk goods. Utensils must be handled and store in sanitary manner.
    • 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;
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable. Sealing / caulking required behind the handwashing sink in the staff's washroom.
    • 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;
      • In accordance with Section 2.4.1 of the NS Food Retail and Food Services Code, you must ensure floors in dry areas are a) durable, impervious, easily cleanable, and non-slip; and b) have coved floor-to-wall joints. Ensure to install coving or baseboards on wall to floor joints under the handwashing sink area in the kitchen.
    • 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;
      • In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at lest one hand washing station in each food preparation area. Access to handwashing sink was observed to be blocked by a chair and a tray with raw chicken wings thawing on top of sink during inspection. Inadequate dishwashing was also observed taking place in the designated handwashing sink while on site. Ensure the handwashing sink is readily available and accessible at all times for food handler's use. Do not block handwashing sink. The handwashing sink must be used for handwashing purposes only; no other activities.
    • 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. vi. 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 - Washroom door opens directly to the dry food and utensil storage area, which opens to the back end of kitchen with cold storage and dishwashing area. Both, the washroom and dry storage doors were observed to be open during inspection. These were closed on site upon instruction/education when another kitchen staff went into the washroom and left both doors open again. Vent in staff 's washroom was observed to be in disrepair. Install a self-closure on the staff washroom door. Put up signage on washroom door indicating "to keep door close when not in use". Fix the vent in the staff washroom.
    • 27(a) 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: (a) the person is clean and sanitary and shows good personal hygiene;
      • In accordance with Section 5.6 of the NS Food Retail and Food Services Code, you must:ensure Food Handlers who engage in activities which may result in the transfer of bacteria (e.g., sneezing, touching hair/ eyes/ mouth/ nose, etc.), wash their hands before resuming food service activities and food handling.Inadequate handwashing practices observed. Observed a food handler washed/rinsed hands and closed the taps with wet hands followed by drying with a reusable unclean moist rag. Food handler was asked to wash their hands properly and they proceeded to wash, rinse, close taps with wet hands, followed by touching the handle of paper towel dispenser to obtain paper towel to dry hands. Discussed and educated about proper hand hygiene steps with food handler as they performed hand hygiene again. Handwashing is the single most effective means to prevent the spread of germs.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department. No certified food handler's on site at the time of inspection. One person per shift is required on site with food hygiene training certification.
    • 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
      • In accordance with Section 6.1 of the NS Food Retail and Food Services Code, you must ensure food handlers have the necessary knowledge and skill to enable them to handle food hygienically.
    • 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.
      • Food handlers were observed to be using reusable moistened rags/cloths that are set aside to wipe their hands and to wipe food contact surfaces. An approved food grade sanitizer must be used to sanitize food contact surfaces. Mix daily 1/2 - 1 tsp of unscented household bleach 5.25% per 1 litter of water in pail/container properly labelled and keep cloths in the sanitizing solution when not in use to prevent bacterial growth. Change solution every 2-4 hours or as often as necessary.
    • 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;
      • 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. All areas affected by rodent droppings must be properly cleaned and disinfected.
    • 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;
      • 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. Inadequate manual dishwashing procedure observed taking place in the designated handwashing sink (rinsing dirty tote cover under water and scrubbing/ washing with fingers to remove debris). Dishwashing must take place in the designed three compartment sink and dishes must be scrubbed/washed in the first compartment with warm water and detergent, rinsed in the second sink with clean potable water, and sanitized with chemicals in the third sink by submersion. For bleach sanitizing solution, mix 1/2 - 1 tsp of household unscented bleach 5.25% per 1 litter of water. For quaternary ammonium and iodine sanitizer, follow manufacturers instructions.
  7. 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. Front door left open. Ensure door remains closed or a screen door is installed to prevent entry to pests (insects, rodents, etc...)
    • 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;
      • Ensure three compartment sink method is followed to ensure cookware is properly sanitized.