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South Asian Mart

100 ILSLEY, DARTMOUTH · Food Establishment

2 inspections

  1. Inspection

    1 infraction

    • 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 must be stored in a dispenser to avoid contamination. New paper towel dispenser was installed during the time of inspection.
  2. Inspection

    4 infractions

    • 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;
      • Dishes must be sanitized manually while using the 3-compartment sink. Use 100 ppm concentration of chlorine to achieve adequate level of sanitization. Mix 1/2 tsp of concentrated unscented original household bleach per Litre of water to prepare a sanitizer measuring 100 ppm chlorine to sanitize the dishes.
    • 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;
      • The food establishment must store and use the food contact surface sanitizer with adequate concentration. Label the bottle/container in which the sanitizer is stored.
    • 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 areas affected by rodents. All the areas affected by rodents must be cleaned and sanitized/disinfected everyday, ideally prior to opening.
    • 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.
      • i. In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius. ii. The operator must ensure that the establishment has adequate number of hot holding units.