VESSEL MEATS INC.
6 PRIMROSE, DARTMOUTH · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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;
- Repair (resurface and paint) or replace the rusty shelving racks and table carts throughout the food premises (raw and RTE areas) with storage equipment constructed of finishes which are smooth, impermeable, and washable. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned.
- 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
2 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 requires maintenance in various areas of the food establishment where there's obvious wear and tear, with particular attention to the raw meat area. Resurface flooring with materials that are durable, impervious to moisture, easily cleanable, and non-slip. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. 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.
- 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;
- Repair (resurface and paint) or replace the rusty shelving racks and table carts throughout the food premises (raw and RTE areas) with storage equipment constructed of finishes which are smooth, impermeable, and washable. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned.
- 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;
- Inspection
3 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 requires maintenance in various areas of the food establishment where there's obvious wear and tear, with particular attention to the raw meat area. Resurface flooring with materials that are durable, impervious to moisture, easily cleanable, and non-slip. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. 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.
- 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;
- Repair (resurface and paint) or replace the rusty shelving racks and table carts throughout the food premises (raw and RTE areas) with storage equipment constructed of finishes which are smooth, impermeable, and washable. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned.
- 36 If directed by an inspector, a food establishment must have procedures in place for when a deviation or defect that could affect food safety occurs in their quality assurance program.
- A defect/deviation from your Quality Assurance (Management) System has been identified that could affect food safety. In accordance with Section 36 of the Food Safety Regulations, you must provide the following to the Department: policies and procedures with respect to traffic flow controls to avoid cross-over from the raw meat production area to RTE area, and prevent potential cross-contamination of food contact surfaces and foods.
- 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;
- Inspection
4 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 requires maintenance in various areas of the food establishment where there's obvious wear and tear, with particular attention to the raw meat area. Resurface flooring with materials that are durable, impervious to moisture, easily cleanable, and non-slip. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. 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.
- 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;
- Repair (resurface and paint) or replace the rusty shelving racks and table carts throughout the food premises (raw and RTE areas) with storage equipment constructed of finishes which are smooth, impermeable, and washable. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned.
- 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 required: accumulation of dust bunnies in the ventilation grille located in the staff washroom. 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.
- 36 If directed by an inspector, a food establishment must have procedures in place for when a deviation or defect that could affect food safety occurs in their quality assurance program.
- A defect/deviation from your Quality Assurance (Management) System has been identified that could affect food safety. In accordance with Section 36 of the Food Safety Regulations, you must provide the following to the Department: policies and procedures with respect to traffic flow controls to avoid cross-over from the raw meat production area to RTE area, and prevent potential cross-contamination of food contact surfaces and foods.
- 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;