WALMART - DARTMOUTH #3021
90 LAMONT, DARTMOUTH · Food Establishment
5 inspections
- 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.
- Pending recommendations on the pest control service report must be completed. Submit next pest control service reports indicating all deficiencies have been complied to the Public Health Inspector.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Food handlers unable to provide proof of food hygiene certification. At least one food handler must have valid food hygiene training certification and be able to provide proof to the Public Health Inspector.
- 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;
- Do not allow water to pool on the floors.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Observed dented cans in a dry food isle: 4 cans of beef ravioli, 9 cans of baked beans, 2 cans of peaches. These were removed from shelves at the time of inspection. Dents in cans can compromise the seal of the can, leading to contamination of the food items in the cans.
- 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
2 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;
- Dust build up observed on and around the ceiling vents in meat prep room and at customer service counter. In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris.
- 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.
- Gaps observed at two back doors in the receiving area. Ensure that the gaps are filled to prevent entry of pests.
- 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