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STATION 1 LEBANESE KITCHEN

50 TACOMA, DARTMOUTH · Food Establishment

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 infractions

    • 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.
      • The operator should renew the training in food hygiene and must ensure at least one certified food handler is present during business hours.
    • 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 must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Clean all mouse droppings in the storage room next to your main kitchen and maintain a monitoring / cleaning log even this room is not used often.
  3. Inspection

    0 infractions

  4. Inspection

    1 infraction

    • 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 4.3.2 of the NS Food Retail and Food Services Code, you must: ensure pest control devices are designed and located to effectively control the presence of pests and minimize the risk of contamination to food and food surfaces; ensure pest control is carried out by a certified operator.
  5. Inspection

    1 infraction

    • 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 4.3.2 of the NS Food Retail and Food Services Code, you must: ensure pest control devices are designed and located to effectively control the presence of pests and minimize the risk of contamination to food and food surfaces; ensure pest control is carried out by a certified operator.