Xaymaca Seafood, Caribbean Cuisine & Beer Garden
210 WAVERLEY, DARTMOUTH · Food Establishment
10 inspections
- Inspection
2 infractions
- 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;
- Obtain drain plugs for the three-compartment sink.
- 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;
- Obtain drain plugs for the three-compartment sink.
- 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;
- 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;
- In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable. Professionally repair the wall beside the toilet in the public washroom. Paint raw wood underneath the dish sinks.
- 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;
- Obtain drain plugs for the three-compartment sink.
- 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
7 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 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable. Professionally repair the wall beside the toilet in the public washroom. Paint raw wood underneath the dish sinks.
- 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;
- Hand sink in the washroom must have a paper towel dispenser.
- 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.
- At least one person onsite per shift must have valid food safety training.
- 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;
- Clean and sanitize the shelves and areas storing spices/dry food items, shelves inside of the stainless steel refrigerator and floors around the dishwasher and dish sinks.
- 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;
- Obtain drain plugs for the three-compartment sink.
- 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.
- In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations. Vinegar is not a food surface sanitizer. Ensure a bleach and water solution is mixed daily using 1/2tsp of bleach per 1L of water.
- 49(2)(a) Before being placed in the dry storage room or designated area, opened packages of food ingredients and food packaging materials must be
(a) transferred to clean, suitably covered containers or be sealed and securely closed; and
- Once original packaging is open, dried goods must be stored in food grade containers with lids to prevent contamination.
- 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
1 infraction
- 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;
- Repair high-temperature dish washer to maintain a final rinse temperature of 82 degrees Celsius. Discontinue use of the high-temperature dish washer for sanitizing dishes. Sanitize dishes manually at the two-compartment sink in an approved food grade sanitizer (e.g. 1/2 teaspoon unscented household bleach per 1 litre of water).
- 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;
- Inspection
1 infraction
- 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;
- Repair high-temperature dish washer to maintain a final rinse temperature of 82 degrees Celsius. Discontinue use of the high-temperature dish washer for sanitizing dishes. Sanitize dishes manually at the two-compartment sink in an approved food grade sanitizer (e.g. 1/2 teaspoon unscented household bleach per 1 litre of water).
- 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;
- Inspection
1 infraction
- 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;
- Repair high-temperature dish washer to maintain a final rinse temperature of 82 degrees Celsius. Discontinue use of the high-temperature dish washer for sanitizing dishes. Sanitize dishes manually at the two-compartment sink in an approved food grade sanitizer (e.g. 1/2 teaspoon unscented household bleach per 1 litre of water).
- 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;
- Inspection
2 infractions
- 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;
- Hand sink must be stocked with liquid soap and paper towel in dispensers.
- 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;
- Repair high-temperature dish washer to maintain a final rinse temperature of 82 degrees Celsius. Discontinue use of the high-temperature dish washer for sanitizing dishes. Sanitize dishes manually at the two-compartment sink in an approved food grade sanitizer (e.g. 1/2 teaspoon unscented household bleach per 1 litre of water).
- 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;
- Inspection
3 infractions
- 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;
- Hand sink must be stocked with liquid soap and paper towel in dispensers.
- 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;
- Repair high-temperature dish washer to maintain a final rinse temperature of 82 degrees Celsius. Discontinue use of the high-temperature dish washer for sanitizing dishes. Sanitize dishes manually at the two-compartment sink in an approved food grade sanitizer (e.g. 1/2 teaspoon unscented household bleach per 1 litre of water).
- 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
- In accordance with Section 82(1) of the Health Protection Act, you must renew the Food Establishment permit.
- 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;
- Inspection
6 infractions
- 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;
- Ensure hot holding unit serving patties and wings is in an area with a hand sink.
- 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;
- Hand sink must be stocked with liquid soap and paper towel in dispensers.
- 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;
- Do not store compost bin against food storage containers.
- 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;
- Repair high-temperature dish washer to maintain a final rinse temperature of 82 degrees Celsius. Discontinue use of the high-temperature dish washer for sanitizing dishes. Sanitize dishes manually at the two-compartment sink in an approved food grade sanitizer (e.g. 1/2 teaspoon unscented household bleach per 1 litre of water).
- 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.
- In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations.
- 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
- In accordance with Section 82(1) of the Health Protection Act, you must renew the Food Establishment permit.
- 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;