ROYAL CANADIAN LEGION #161
6644 HIGHWAY 7, GAETZ BROOK · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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. No sanitizer measured in glass-washer. Sanitizer bottle empty and replaced on site, but still no sanitizer residual when measured. Observed liquid in chemical compartment of glass-washer. Glass-washer requires maintenance to ensure adequate sanitizer (sodium hypochlorite) concentration is delivered. Run glassware through high temp dishwasher in main kitchen until glasswasher is fixed.
- 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.
- Inspection
1 infraction
- 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. No sanitizer measured in glass-washer. Sanitizer bottle empty and replaced on site, but still no sanitizer residual when measured. Observed liquid in chemical compartment of glass-washer. Glass-washer requires maintenance to ensure adequate sanitizer (sodium hypochlorite) concentration is delivered. Run glassware through high temp dishwasher in main kitchen until glasswasher is fixed.
- 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.
- Inspection
2 infractions
- 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. No sanitizer measured in glass-washer. Sanitizer bottle empty and replaced on site, but still no sanitizer residual when measured. Observed liquid in chemical compartment of glass-washer. Glass-washer requires maintenance to ensure adequate sanitizer (sodium hypochlorite) concentration is delivered. Run glassware through high temp dishwasher in main kitchen until glasswasher is fixed.
- 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 4.3.2 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. Observed rodent droppings in overflow dish/plate storage and shelving rack next to handwashing sink in main kitchen, and bottom cupboards in upstairs bar. Obtain the services of a certified pest control company/operator and provide pest control report to Public Health Inspector.
- 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.
- Inspection
9 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;
- 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. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. Observed unfinished surfaces in shelving unit next to hand washing sink in main kitchen, bar counter (main floor), upstairs bar counters and side cabinet.
- 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 Unfinished wall to floor joints in main kitchen, and in bar (main floor) next to glasswasher and across. These joints must be coved. Install baseboards.
- 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;
- In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise. Bacteria water test results not available on site. Provide bacteria water test results to the Department as soon as available.
- 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. No paper towel dispensers available at the bars (main floor and upstairs). Paper towel roll stored away, inside bottom cupboard in bar (main floor) during operation. Paper towel in dispensers is required. Handwashing station must be fully equipped with hand hygiene supplies.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Newly installed urinals with low water flow when flushing. Have urinals serviced to ensure these flush properly.
- 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;
- Equipment and utensils must be handled and stored in sanitary manner to protect food from contamination. Observed ice scoop seating on bar counter (main floor). Ensure to store ice scoop in a clean/sanitized container.
- 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. No sanitizer measured in glass-washer. Sanitizer bottle empty and replaced on site, but still no sanitizer residual when measured. Observed liquid in chemical compartment of glass-washer. Glass-washer requires maintenance to ensure adequate sanitizer (sodium hypochlorite) concentration is delivered. Run glassware through high temp dishwasher in main kitchen until glasswasher is fixed.
- 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. 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. Ensure all areas affected by rodent droppings are properly cleaned and sanitized.
- 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 4.3.2 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. Observed rodent droppings in overflow dish/plate storage and shelving rack next to handwashing sink in main kitchen, and bottom cupboards in upstairs bar. Obtain the services of a certified pest control company/operator and provide pest control report to Public Health Inspector.
- 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;
- Inspection
0 infractions