YARMOUTH HEIGHTS SENIORS RESIDENCE

64 VANCOUVER, YARMOUTH · Food Establishment

8 inspections

1. InspectionMar 31, 2026

   0 infractions

2. InspectionMar 23, 2026

   1 infraction

   • 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;
     • Repair or service your commercial dishwasher so that it operates in accordance with manufacturer specified parameters (wash temperature must reach 150F or greater).
3. InspectionMay 7, 2025

   0 infractions

4. InspectionMar 18, 2025

   4 infractions

   • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
     • Ensure that food contact surfaces are regularly sanitized. Do not operate without sanitizer prepared and available to use.
   • 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 that your dishwasher is operating according to manufacturer specifications. Service your dishwasher - identify and repair the source of new unusual loud sound during sanitizing rinse.
   • 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.
     • Ensure that raw meat is stored below ready to eat foods and produce.
   • 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;
     • Ensure that food and food packaging is stored at least 6 inches off the floor on racks, shelves, pallets. Obtain additional pallets to store inventory surges from food deliveries off the floor.
5. InspectionMar 18, 2024

   0 infractions

6. InspectionFeb 27, 2024

   2 infractions

   • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
     • In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
   • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
     • In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: calibrate all thermometers routinely and maintain calibration logs.
7. InspectionFeb 12, 2024

   6 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;
     • Only use approved food-safe products on food-contact surfaces (such as counters) as sanitizer in the kitchen.
   • 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;
     • Remove the fabric bumpers and tape from the hood above the dishwasher. Ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris. Identified areas include, but are not limited to: behind the oven/stoves -walls of the walk-in fridge -the dishwasher -the backsplash caulking by the handsinks and by the dishwasher -under storage shelving
   • 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 that handwash stations are ONLY used for handwashing.
   • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
     • In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
   • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
     • In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: calibrate all thermometers routinely and maintain calibration logs.
   • 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.
     • Ensure that prepared foods are labelled appropriately with the date.
8. InspectionOct 12, 2023

   0 infractions