SUBWAY (Gale Terrace, Dartmouth)
53 GALE, DARTMOUTH · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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;
- Observed garbage overflowing in the garbage bins in both public washrooms. Floors were also not clean in the washroom. Floor in the dining area observed not clean. The floor was messy with crumbs and bits of garbage. - Floors were cleaned at the time of inspection. - Garbage bins were emptied in the washrooms at the time of inspection. - Washrooms checks must be done more often to avoid overflowing of garbage and ending up on floor.
- 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;
- 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.
- - A small gap observed in the corner of back door. - Multiple holes observed at the bottom of back door frame. - A gap observed in the centre of two doors at front entrance. All gaps and holes must be repaired to prevent entry by pests.
- 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.
- Pest control serviced must be increased to biweekly. A detailed report must be requested from the pest control provider and made available to be reviewed by Public Health Officer. Operator must comply with direction provided by the pest control company.
- 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;
- - Rodent droppings observed on the floors in the washrooms, under and behind all equipment & near wall-floor joints. - Rodent droppings observed on food contact surfaces : On the bottom shelf of stainless steel counter near 3 compartment sink and in the cabinet under the handwashing sink at front where packaging materials were stored. Food contact surfaces with rodent droppings were cleaned at the time of inspection. All areas affected by rodent droppings must be cleaned and sanitized.
- 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
- 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
- Front prep fridge must be repaired to be able to achieve and maintain a temperature of 4 degrees Celsius and below. Discontinue using this fridge until fixed. You must store potentially hazardous foods in another fridge at or below 4 degrees Celsius.
- 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