THE ELM TREE
1 VICTORIA, AMHERST · Food Establishment
6 inspections
- Inspection
1 infraction
- 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.
- 1.Clean and sanitize all areas where there is evidence of rodent droppings. 2. Comply with all recommedations from pest control report dated December 17,2025
- 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
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.
- Clean and sanitize all areas where there is evidence of rodent droppings.
- 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;
- Most recent pest control reports to be sent to the public health inspector.
- 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
- 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.
- Glass washer requires repair. Any glass ware must be washed in dishwasher in kitchen until it is able to sanitize appropriately.
- 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
3 infractions
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
- 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.
- Glass washer requires repair.
- 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.
- Food must be thawed using one of the four acceptable methods: (1) Under refrigeration temperature of 4C or colder, (2) Completely submerged in cold water replaced every 30 minutes, (3) In the microwave, or (4) as part of the cooking process.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- Inspection
3 infractions
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
- 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.
- Glass washer requires repair.
- 6(a) A person must submit an application for a permit to the Administrator in a form prescribed by the Administrator and the application must include all of the following:
(a) the applicable fee prescribed in Section 5;
- Submit application form and fee to Nova Scotia Environment.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.