VIDEO TONIGHT AND PIZZA
218 PLEASANT, DARTMOUTH · Food Establishment
7 inspections
- Inspection
0 infractions
- 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.
- 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. Ensure gap in back garage door is filled or covered to prevent pest entry.
- 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;
- In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure: a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises. b. Insect control devices that are used to electrocute flying insects are located at least 2 metres (6 feet) away from any food handling area. Ensure these devices are equipped with an escape resistant trap, and are emptied and cleaned regularly. c. Insect control devices used that are designed to trap insects by adhesive or devices that may expel the insects or insect fragments are installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. Ensure insect traps (sticky tapes or similar devices) are changed regularly or when loaded with insects. d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods. Ensure facility is serviced by Pest Control Operator for mice.
- 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
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.
- Ensure items and materials not being used by the facility are removed to prevent harbourage 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.
- 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. Ensure gap in back garage door is filled or covered 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;
- Ensure mice droppings are cleaned throughout the kitchen. This includes in perimeter, storage areas, cabinets/cupboards, around handwashing station, staff washroom and three compartment sink. Ensure hood vents are cleaned on a regular basis to prevent the accumulation of grease/debris.
- 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.
- In accordance with Section 3.7.2 of the Nova Scotia Food Services and Food Retail Code, you must transport and store food in a manner that: a) protects the food from contamination; b) provides an environment that adequately controls contamination; and c) protects the food from damage likely to make the food inedible. Ensure food in refrigeration units is covered.
- 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
8 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 poor cleanliness conditions in food prep areas, dishwashing and storage areas.. Thoroughly clean and sanitize these areas (floors, walls, surfaces). Discard items that are not being used for the business on a day to day basis. Observed rodent droppings on the floor. Thoroughly clean areas where rodent droppings are seen.
- 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;
- Observed staff washroom not being maintained in a clean and sanitary condition. Thoroughly clean staff washroom. Observed a hole in the wall in the staff washroom. Repair wall so the hole is no longer there. Observed a missing baseboard in the staff washroom. Install a new baseboard.
- 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;
- Observed a blanket hanging on one wall. Remove blanket since the material is not smooth, non-absorbent, and easy to clean.
- 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 harborage on-site. Harborage acts as shelter and possible nesting opportunities for rodents. Remove all harborage.
- 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;
- Observed no paper towel and no paper towel dispenser at the hand wash station. Provide paper towels and a paper towel dispenser. Paper towels must be in/on the paper towel dispenser.
- 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 some foods not being covered that are stored in fridges. Cover foods.
- 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 a material affixed to the top of two deep freezers doors that was peeling and had holes in it. Remove the material so the doors are easily cleanable. Observed fridges and freezers required cleaning (inside and outside). Thoroughly clean the inside and outside of fridges and freezers. Observed dirty dishes from the previous day to be stacked in the dishwashing sinks. Dishes must be cleaned and sanitized before closing for the night.
- 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
- Permit has expired. Renew food establishment permit.
- 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)(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;
- Observed debris and pizza boxes on the floor behind the pizza oven. Clean the floor. Observed wall around hand wash sink to have debris on it. Clean wall.
- 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 back storage room to require a thorough cleaning and removal of harbourage. Harbourage can lead to nesting opportunities for rodents and it hinds adequate cleaning.
- 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 raw meat stored above ready to eat foods in the fridge next to the dishwashing area. Store raw meat on the lowest shelf.
- 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 dried meat in the dough mixer. The dough mixer was used the night before to make donair but it was not cleaned and sanitized - meat was left in the dough mixer overnight. Clean and sanitize the dough mixer. All equipment must be cleaned and sanitized before closing. Observed dried sauce and other debris on shelving unit across from the dough mixer. Thoroughly clean and sanitize all shelves of the shelving unit. Observed debris on shelves on the wall to the left of the dough mixer. Thoroughly clean and sanitize shelves.
- 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;