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TALAY THAI DARTMOUTH RESTAURANT

984 COLE HARBOUR, COLE HARBOUR · Food Establishment

9 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • Flooring is in disrepair (several bricks missing) and is no longer smooth or easily cleanable. Flooring must be repaired/replaced.
  3. Inspection

    2 infractions

    • 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;
      • Paper towel dispenser was empty in staff washroom. Paper towel was re-stocked during inspection.
    • 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;
      • A deep clean is required of kitchen.
  4. Inspection

    1 infraction

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • Flooring is in disrepair (several bricks missing) and is no longer smooth or easily cleanable. Flooring must be repaired/replaced.
  5. Inspection

    14 infractions

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • Flooring is in disrepair (several bricks missing) and is no longer smooth or easily cleanable. Flooring must be repaired/replaced.
    • 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;
      • Wooden shelving unit in walk-in refrigerator is not smooth or easily cleanable. Discontinue use of shelving unit and remove from site.
    • 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 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests. Install screen door in back of kitchen.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Mold growth observed on interior surfaces of container containing sliced carrots. Container was discarded during inspection.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Clean and sanitize interior surfaces of ice machine according to manufacturer instructions.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Mold growth observed on cover of container that spring rolls were stored in. Discard container.
    • 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.
      • Observed large black container being used for sliced meat from meat slicer that is broken and no longer easily cleanable. Discontinue use of container and remove from site.
    • 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.
      • Observed several broken blue containers that are used for storing food. These containers are no longer smooth or easily cleanable and must be discarded/removed from site.
    • 27(a) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (a) the person is clean and sanitary and shows good personal hygiene;
      • Observed employee conduct several tasks without practicing proper hand hygiene. Gloves must be removed, hands washed and new gloves worn between each task.
    • 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.
      • Observed several blue containers stacked while wet without being properly dried. All washed dishes/equipment must be air dried before being stored.
    • 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;
      • A deep clean is required of entire kitchen area.
    • 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;
      • No food-grade sanitizer prepared during inspection. A food-grade sanitizer must be readily available at all times for sanitizing food-contact surfaces.
    • 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following: a) protect the food from contamination, b) provide an environment that adequately controls contamination, c) protect the food from damage likely to make the food inedible.
      • Observed containers of mixed vegetables stacked without barrier/cover to separate. Ensure all stored food is covered to prevent possibility of contamination.
    • 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following: a) protect the food from contamination, b) provide an environment that adequately controls contamination, c) protect the food from damage likely to make the food inedible.
      • Observed dry noodles stored without cover. All stored food items must be covered.
  6. Inspection

    0 infractions

  7. Inspection

    6 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;
      • Remove cardboard from all shelving units, as cardboard is not cleanable.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Observed mould growth on interior surfaces of ice machine in server area. Ice machine must be cleaned and sanitized according to manufacturer instructions.
    • 27(a) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (a) the person is clean and sanitary and shows good personal hygiene;
      • Observed employee perform multiple tasks while wearing gloves, including handling of partially cooked meat. Gloves must be removed, hands must be washed, and new gloves worn.
    • 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;
      • Cleaning is required throughout facility due to build-up of food debris and dirt, including but not limited to: around hand sink, flooring behind cook line, back of deep fry/cook station, entirety of dishwasher, walls and fan covers of walk-in cooler, and around perimeter of entire kitchen.
    • 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.
      • Observed in-use utensils stored in room temperature water. Acceptable methods of in-use utensil storage include a dipper well, a hot holding well, under refrigeration temperatures, or wiped with a sanitizer solution and then clean and sanitized every 2 hours.
    • 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.
      • Observed reusable cloths being reused after coming into contact with raw meat juice. Reusable cloths must be kept in a sanitizer container when not in use, such as a mixture of bleach and water. Cloths must be replaced and sanitizer must be changed every 2-4 hours, or more often if needed.
  8. Inspection

    1 infraction

    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Pieces missing from the large plastic strainer making it no longer easily cleanable and with the potential to contaminate food. Replace broken strainer.
  9. Inspection

    17 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;
      • Wall under the dish washing area observed to be damaged making it no longer easily cleanable. Repair wall under the dish washing area.
    • 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.
      • Back kitchen door observed propped open and an inadequate fly curtain installed. Keep back kitchen door closed or install a fitted screen door to prevent entry of 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.
      • Holes observed in the corners at the floor/wall junction in the men's customer washroom. Fill holes to prevent entry and movement of pests.
    • 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;
      • Paper towel dispenser at the kitchen hand wash sink observed empty. Paper towel restocked in the dispenser at time of inspection.
    • 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 sink in the staff washroom observed empty. Paper towel dispenser restocked at time of inspection.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Install a self-closing device on the staff washroom door.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Pieces missing from the large plastic strainer making it no longer easily cleanable and with the potential to contaminate food. Replace broken strainer.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Drawers on the prep cooler are unable to stay closed without assistance (e.g. being blocked or using a cloth to keep them closed). Repair drawers on the prep cooler so that they stay closed without assistance.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • At least one food handler with valid food hygiene training must be onsite during operating hours. Operator must complete an approved food hygiene training course.
    • 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;
      • Clean utensils observed stored in soiled containers. Utensils and storage containers were cleaned and sanitized at time of inspection. Clean utensils must be stored in a sanitary manner.
    • 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;
      • Debris and grease build-up observed on the shelving near the kitchen hand wash sink, the shelving under the microwave, and on the rack shelving behind the cooking equipment. Clean and sanitize soiled shelving.
    • 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;
      • Debris/food debris build-up observed on exterior surfaces of food storage containers (e.g. rice/sugar) and on the interior surfaces of the prep cooler drawers.. Clean and sanitizer food storage containers and interior surfaces of the prep cooler drawers.
    • 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;
      • Food debris build-up observed on the walls by the trash bins in the dish washing area, next to the hand wash sink, by the master gas shut off, and by the back exit door. Clean and sanitize walls to remove food 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;
      • Grease build-up observed on the exterior surfaces of the grease trap in the dish washing area and on the exterior surfaces of the trash bins. Clean and sanitize exterior surfaces of the grease trap and trash bins to remove grease build-up.
    • 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 floor in the staff washroom. Clean and sanitize the floor in the staff washroom.
    • 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.
      • Curry sauces are not being properly cooled, hot held, and reheated. Potentially hazardous foods that have been cooked, cooled to 4°C (40°F), reheated and then re-cooled to 4°C (40°F), and are intended to be served hot should must be reheated to 74°C (165°F) or higher with the total time between 4°C and 74°C (40°F and 165°F) not to exceed 2 hours.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • Two 20kg bags of Redpath sugar stored on the floor by the staff washroom were observed chewed by rodents. Bags of sugar were discarded at time of inspection.