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SWISS CHALET

79 ROBIE, TRURO · Food Establishment

8 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 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;
      • Mechanical dishwasher must be equipped with chemical sanitizer dispensed at appropriate concentration.
    • 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;
      • Non-food contact surfaces must be cleaned and sanitized at a frequency that prevents the build up of dirt and food debris. Surfaces must be maintained in good condition to allow adequate sanitation of establishment.
  3. Inspection

    0 infractions

  4. Inspection

    1 infraction

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip.
  5. Inspection

    4 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip.
    • 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;
      • Staff washroom handwashing stations must be equipped with paper towel in a dispenser.
    • 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;
      • Non food contact surfaces must be cleaned at a frequency that prevents the build up of dirt and food debris.
    • 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.
      • 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.
  6. Inspection

    2 infractions

    • 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.
      • Ensure thermometers in fridges are accurate and in good repair.
    • 8(2) A permit must be posted in a conspicuous location in the food establishment.
      • Most current Food Establishment Permit must be posted in view of the public.
  7. Inspection

    2 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • In accordance with Section 2.7(c) and Section 2.7(d) of the NS Food Retail and Food Services Code, you must ensure all lighting fixtures are shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils or linens.
    • 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;
      • Minor structural repairs required of doors, walls, and floors to ensure surfaces are smooth, durable, and easily cleanable.
  8. Inspection

    1 infraction

    • 29(2)(d) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (d) all waste streams in and surrounding the food establishment are managed.
      • Waste, refuse and compost must be removed from the food premises at a frequency that will minimize the development of objectionable odours and other conditions that attract or harbour insects and rodents.