TONYS DONAIR AND PIZZA
2390 ROBIE, HALIFAX · Food Establishment
8 inspections
- Inspection
0 infractions
- Inspection
3 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. Floor tiles missing in front cooking 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.
- Ensure gaps in stairs and walls are filled to prevent pest entry.
- 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;
- In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Ensure cleaning is completed throughout kitchen in hard to reach areas and in upstairs storage area.
- 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
0 infractions
- Inspection
5 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;
- Observed some rodent droppings on the floor. The floor was cleaned at this time.
- 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 food stored on the floor. Store food at least 15cm/6 inches off the floor.
- 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.
- Observed a fridge that was not maintaining a temp of 4C or lower. Repair fridge so it is maintaining a temp of 4C or lower. Do not store any hazardous foods in this fridge until it is repaired.
- 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.
- Observed hazardous foods being stored in a fridge that was not maintaining a temp of 4C or lower. Foods were moved to another fridge that was maintaining a temp of 4C or lower.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Post a valid permit in a conspicuous location in the food establishment.
- 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;
- Inspection
0 infractions
- Inspection
4 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.
- Observed side door to be opened at the start of inspection. Door was closed at this time.
- 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 food being stored on the floor in the walk-in fridge and the walk-in freezer. Store food at least 15cm off the floor.
- 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;
- Observed some mould on the shelving units in the fridge. Either clean shelving units so mould is removed or replace the shelving units with new ones.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Observed permit not being posted in a conspicuous location. Post permit in a conspicuous location in the eating establishment.
- 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
12 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;
- In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are kept clean and in good repair. Observed cracked tiles throughout some areas of the kitchen. Replace cracked tiles. Observed water to be under the cracked tiles in the dishwashing area. Remove tiles, dry out area, repair any water damage to the floor and provide new tiles.
- 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.
- Observed side door to be let opened. No screen is provided to prevent access of insects, rodents and other pests. Employee closed door at this time. Observed small window to be opened in the door. No screen is provided. Employee closed the window. If employees want to leave the door or window opened, screens must be provided for windows and a screen door must be provided.
- 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.
- Observed lots of harbourage of items in the upstairs area. De-clutter upstairs and discard any items that are not being used for day to day business operations. Thoroughly clean and organize upstairs after the de-cluttering and discarding takes place.
- 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 shredded cheese to be in cardboard boxes. Provide food safe containers to shred cheese into. These containers must be easy to clean and sanitize. Observed food to be stored on the floor in the walk-in fridge and walk-in freezer. Store food at least 15cm off the floor in the walk-in fridge and walk-in freezer.
- 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.
- Repair prep fridge that is not maintaining temperature of 4C or less. Do not store any hazardous foods in this fridge until it can maintain temperature of 4C or less.
- 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;
- Observed flies in the dishwashing area. Provide pest control methods to capture the flies in the dishwashing area.
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Observed no food safe sanitizer to be on-site. Provide a food safe sanitizer.
- 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.
- Observed food to be stored at 4C or less for longer than 2 hours. Food was discarded at this time.
- 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.
- Observed no temperature logs to be on-site. Provide temperature logs for all fridges and hot holding units.
- 47(2)(b) An operator must
(b) ensure that refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours is clearly marked at the time it is prepared to indicate the date by which the food must be consumed.
- Observed no use by dates on products that were prepared and stored in fridges. Provide use by dates on all products.
- 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;
- In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure stored items are protected from contamination such as water leakage, pest infestation or any other unsanitary condition by: Storing items (such as single-use/take out items) at least 15cm off the floor.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Observed an expired food permit to be posted. Post a valid permit in a conspicuous location in the food establishment.
- 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;