SHAWS LANDING
6958 PROSPECT, WEST DOVER · Food Establishment
6 inspections
- Inspection
1 infraction
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Install an appropriate paper towel dispenser at the hand wash station in the staff washroom.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- 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.
- Insect control devices that are used to electrocute flying insects must be located at least 2 m (6 ft) away from any food handling area.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Install an appropriate paper towel dispenser at the hand wash station in the staff washroom.
- 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.
- Discard cutting boards observed with excessive gashes as they are no longer easily cleanable.
- 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.
- Inspection
2 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;
- Repair damaged wall near the back receiving door.
- 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.
- Food handlers must not wash their hand with gloves on; remove and discard gloves, wash hands in warm soapy water for 20-30 seconds, dry with paper towel, and then put on new gloves (if required).
- 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
- Inspection
0 infractions
- 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;
- Submit most recent bacteriological and chemical water test results to the Public Health Officer.
- 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 kitchen hand wash sink observed to be empty. Paper towel available; ensure paper towel fits properly in the dispenser.
- 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;
- Install a functioning paper towel dispenser in the staff washroom prior to opening next season.
- 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.
- Food handler observed washing their hands and then drying them with a cloth towel. Hands must be washed/scrubbed with soap and water for 20-30 seconds, rinsed with clean water, and then dried with single use paper towel.
- 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;
- Chlorine sanitizer at the low-temperature dish washer measured 0ppm. Discontinue use of dish washer until sanitizer measures 100ppm; obtain sanitizer test strips. Wash dishes in the three-compartment sink in the kitchen with hot soapy water, rinse with hot water in the middle compartment, and then sanitize in the third compartment with an approved sanitizer (1/2tsp unscented household bleach with per 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;
- Exterior surfaces of food storage containers observed with build-up. Clean and sanitize food storage containers to remove debris build-up.
- 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.
- A mesh bag of yellow onions and a bag of cabbage observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches off the floor to protect from contamination and to facilitate cleaning. Yellow onions and cabbage moved to a shelf at time of inspection.
- 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;