SWISS CHALET/HARVEY'S 1189
100 MAIN, DARTMOUTH · Food Establishment
9 inspections
- Inspection
0 infractions
- Inspection
2 infractions
- 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 dining room areas identified as contaminated by pest droppings.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: -Cleaning schedule for the FOH and Dining area.
- 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;
- Inspection
0 infractions
- 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;
- Excessive staining from exhaust/grease laden vapours, dust build-up and water damaged ceiling tiles observed throughout the main kitchen areas. Replace excessive stained/soiled and water damaged ceiling tiles so that they are smooth, non-porous, and easily cleanable.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Black hose observed at the fry prep station. Proof that this is a potable water hose must be provided to the Public Health Officer or the hose must be replaced with an appropriate potable water hose.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Cold water handle at one of the faucets at the three-compartment sink in the dish washing area observed missing. Repair the cold water handle at the three-compartment sink faucet.
- 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored
(a) separately from areas where food is processed or prepared;
- Remove unused/broken equipment stored in the basement; this can provide harbourage for rodents.
- 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;
- Inspection
18 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;
- Excessive staining from exhaust/grease laden vapours, dust build-up and water damaged ceiling tiles observed throughout the main kitchen areas. Replace excessive stained/soiled and water damaged ceiling tiles so that they are smooth, non-porous, and easily cleanable.
- 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;
- Cardboard observed lining some of the shelving units in the walk-in cooler in the basement. Cardboard is not an easily cleanable material; remove cardboard from lining the shelves in the walk-in cooler.
- 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.
- Holes observed in the following places where evidence of rodent activity was observed must be sealed properly to prevent entry and movement of rodents: Between the wall and bottom step in the basement, in the corner at the floor/wall junction by the basement walk, in cooler at the bottom of the stairs-around the pipes in the storage area by the staff washrooms, at the floor/wall junction at the bottom left of the women's staff washroom door, by the radiator in the women's staff washroom, by the baseboard in the corner across from the cubbies in the men's staff washroom, on the left side of the chemical fill station platform, and in the corner at the floor/wall junction across from the three-compartment sink.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Black hose observed at the fry prep station. Proof that this is a potable water hose must be provided to the Public Health Officer or the hose must be replaced with an appropriate potable water hose.
- 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;
- No paper towel dispenser available at the hand wash sink in the bar. Paper towel dispensers are required for storage of paper towel to protect it from contamination/handling. Obtain a paper towel dispenser for the bar hand wash sink.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Leak observed at the hot water handle of the Harvey's front hand wash sink. Repair leak at the hot water handle.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Replace burnt out light bulb in the chicken walk-in cooler. Adequate lightening is required to facilitate proper cleaning.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Paper towel dispenser at the hand wash sinks in the men's staff washroom observed empty. Stock paper towel in the dispenser to protect from contamination and the facilitate proper hand washing practices.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Replace scissors used for opening bags of food ingredients with food safety scissors that can be taken apart to allow for proper cleaning and sanitizing.
- 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;
- Grease/debris build-up observed on the ventilation above all of the cooking equipment in Swiss Chalet. Clean ventilation to remove grease/debris build-up.
- 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;
- Sticker residue from date stickers observed on some containers in the upstairs walk-in cooler. Containers must be thoroughly cleaned and sanitized to remove sticker residue after each use.
- 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 and dead mouse observed in the following areas, which must be cleaned and sanitized: on the floor by the chemical storage shelf across from the ice machine in the basement, on the floor under the equipment storage area by the staff washrooms, on the floor in the bathroom stalls in the women's staff washroom, at the floor/wall junctions in the dry storage room in the basement, dead mouse on the floor next to the Dart Solo boxes on the blue racks in the basement dry storage area, on top of the low-temperature dish washer, on the shelf where the paper bags are stored across from the hand wash sink near the server station, on the floor under the vegetable prep table, on the bottom shelf below the vegetable prep table where the cutting boards are stored (bottom shelf and cutting boards were cleaned and sanitized at time of inspection), on the bottom shelf under the prep table in the fry prep area, on the bread storage shelves under the hot holding units in Harvey's (cleaned and sanitized at time of inspection), on the floor /window sill behind the Harvey's serve line, on top of cans of black olives in the storage cabinet in Harvey's, on the floor in the bar area, and in the staff metal storage lockers.
- 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.
- Potentially hazardous food was observed stored in the front cold holding unit in Harvey's, but the unit was not turned on. The front cold holding unit was turned on at time of inspection and the potentially hazardous food was returned to the walk-in cooler. The front cold holding unit must be turned on and measure an ambient air temperature of 4 degrees Celsius or below before stocking with potentially hazardous food.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- No cover was on top of the soft-serve ice cream machine to protect the ice cream from contamination. Cover was installed at time of inspection.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Residue build-up observed on the large ice scoop stored at the ice machine. Operator indicated that it was being cleaned/sanitized weekly. Clean and sanitize ice scoop daily to ensure it is maintained in sanitary condition.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- Evidence of refrigeration temperature log forgery observed in Harvey's; temperature records for the front cold holding unit were observed completed during a time when the Public Health Officer observed the front cold holding unit to be not turned on. Refrigeration temperature logs must be completed by accurately checking the ambient air temperature and recording the temperature at the time that it was observed.
- 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
- Ice in the bar well that is used for beverages observed contaminated by a brown liquid. Container of individual butter packets was also observed stored directly in the ice. Ice was discarded at time of inspection. Ice used for beverages must not be used for storage of other items.
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- Evidence of rodent chewing observed on a package of paper bags and several sleeves of gravy/Swiss Chalet sauce cups, which were discarded at time of inspection. Store in food packaging materials in covered containers to protect from rodents.
- 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;
- 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.
- Keep working with the pest control contractors and provide a feasible timeline for all necessary and recommended action items.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Fix the dishwasher and the nearby drain on the floor.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place. A written sanitation plan was submitted on October 3, 2023. Further instructions were provided in the email. The outcomes should be able to demonstrate this plan is working.
- 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
1 infraction
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Inspection
1 infraction
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Inspection
0 infractions