Ship Victory Lounge
400 WINDMILL, DARTMOUTH · Food Establishment
9 inspections
- Inspection
4 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.
- Fill the following hole/crack to prevent entry and movement of pests: between the restaurant entrance doors (glass).
- 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.
- Provide the most recent best control service reports to the Public Health Inspector for review.
- 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.
- Remove rusty shelves from the walk-in cooler as they are no longer easily cleanable; replace bare wood shelving in the walk-in cooler with a material that smooth, non-porous, and easily cleanable; remove tree stump and bare wood stand from the food establishment.
- 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;
- Clean and sanitize the following areas affected by rat/mouse droppings/urine: on the white shelving unit across from the walk-in cooler, on the bottom shelf of the white dry storage shelving unit, on the bottom storage shelf below the table across from the three-compartment sink, on the floor under the cooler used as dry storage across from the mop sink, in the yellow storage cabinets, on the floor along the wall under the prep tables by the walk-in freezer, and in the cabinets/on the floor at the server station.
- 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
14 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.
- Fill the following holes/cracks to prevent entry and movement of pests: in the red door frame entering into the locker area, in the corner of the wall under the mop sink, in the white box on the white dry storage shelves, between the walk-in freezer and wall, in the styrofoam on the left side of the walk-in freezer, under the radiator in the female washroom, in wall to the left of the hand wash sinks in the female washroom, around the sink plumbing in the female washroom, under the radiator in the lounge main entrance vestibule, and between the restaurant entrance doors (glass).
- 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.
- Provide the most recent best control service reports to the Public Health Inspector for review.
- 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;
- Hand wash stations must be accessible at all times and are not to be used for any other purpose other than hand washing. Hand wash stations must also be stocked with paper towel in dispensers to facilitate proper hand washing practices.
- 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;
- Remove ice build-up from the walk-in freezer.
- 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.
- Remove rusty shelves from the walk-in cooler as they are no longer easily cleanable; replace bare wood shelving in the walk-in cooler with a material that smooth, non-porous, and easily cleanable; remove tree stump and bare wood stand from the food establishment.
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Obtain addition refrigeration units so that there is sufficient refrigeration to cool and store potentially hazardous food at 4 degrees Celsius or below.
- 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.
- Obtain plugs for the three-compartment sink so that dishes can be manually washed, rinsed, and sanitizing properly.
- 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;
- Clean and sanitize the interior surfaces of the white domestic refrigerator to remove food debris build-up/spills.
- 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;
- Clean and sanitize the floors under the cookline and under the prep counter across from the cookline to remove grease/debris build-up.
- 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;
- Clean and sanitize the following areas affected by rat/mouse droppings/urine: on the white shelving unit across from the walk-in cooler, on the bottom shelf of the white dry storage shelving unit, on the bottom storage shelf below the table across from the three-compartment sink, on the floor under the cooler used as dry storage across from the mop sink, in the yellow storage cabinets, on the floor along the wall under the prep tables by the walk-in freezer, and in the cabinets/on the floor at the server station.
- 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.
- Cooked pork hocks observed in the oven (turned off) were moved to the refrigerator at time of inspection. Food must be cooled from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours.
- 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.
- Potentially hazardous foods must be thawed quickly or in a manner that will prevent the rapid growth of foodborne pathogens. Food may be thawed under the following conditions: -under refrigeration at 4°C (40°F) or less -completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold tap water -as part of the cooking process (but only when thawing is taken into consideration in determining cooking time) -by microwaving and immediately transferring to conventional cooking equipment with no interruption in the process The only exception to the above procedures and temperature requirement is the thawing of frozen ready-to-eat seafood, which shall be maintained at 3.3°C (38°F) or less during thawing.
- 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.
- Discontinue using the ice machine and discard ice; clean and sanitize the interior surfaces of the ice machine following the manufacturers instructions.
- 8(2) A permit or notification receipt must be posted in a conspicuous location in the food establishment.
- Post a copy of the food establishment permit in a conspicuous location within the food establishment.
- 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
1 infraction
- 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;
- Use proper sanitizers to complete manual dishwashing procedures until the dishwasher is fixed.
- 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;
- Inspection
2 infractions
- 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;
- Use proper sanitizers to complete manual dishwashing procedures until the dishwasher is fixed.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Renew food permit.
- 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;
- Inspection
3 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. Fix the walk-in cooler and clean the walk-in freezer.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Renew food permit.
- 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;
- Use proper sanitizers to complete manual dishwashing procedures until the dishwasher 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
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. Ensure proper cleaners and other chemicals are provided to the dishwasher. Ensure the walk-in cooler is serviced and functional.
- 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
4 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;
- In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide adequate supplies, including paper towels, by all hand washing sinks in the food preparation area.
- 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. Ensure proper cleaners and other chemicals are provided to the dishwasher. Ensure the walk-in cooler is serviced and functional.
- 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 4.6 of the NS Food Retail and Food Services Code, you must ensure floors are cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue, and other debris.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Renew the food permit for this establishment.
- 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;
- Inspection
0 infractions