Subway #68621 - RBC Four Pad (Commodore Drive, Dartmouth)
259 COMMODORE, DARTMOUTH · Food Establishment
4 inspections
- Inspection
0 infractions
- 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.
- Send latest pest control service report to Public Health Inspector.
- 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.
- Meatballs in the hot holding unit were measured at 53 degrees Celsius which were reheated to an internal temperature of more than 74 degrees Celsius and then held in the hot holding unit. 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. In accordance with Section 3.3.9 and Section 3.3.10 of the Nova Scotia Food Services and Food Retail Code, you must reheat all foods to an internal temperature of 74 degrees Celsius.
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- No probe thermometer available. Obtain a probe thermometer with the ability to measure hot and cold temperatures so that food safety temperatures of potentially hazardous foods can be verified.
- 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
0 infractions
- Inspection
1 infraction
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Food handler unable to provide proof of having completed a valid food hygiene training program. Food handlers must be able to provide proof of having completed a valid food hygiene training program.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.