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The Egg Villa/Da Pizza Club Story

2013 BRUNSWICK, HALIFAX · Food Establishment

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 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.
      • Remove the non NSF certified dishwasher from the facility. An NSF certified dishwasher must be installed if operator wants to install a dishwasher. In accordance with Section 4.1.3 , b of the NS Food Retail and Food Services Code, If applicable, food service equipment and utensils must comply with international sanitation standards such as those administered by third parties such as NSF International, Underwriters Laboratories of Canada, Canadian Standards Association, and the American National Standards Institute.
  3. Inspection

    2 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.
      • Fix the holes on the baseboard and on the wall by the front counter. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair. 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.
    • 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: Temperature logs for all cooling equipment.