Zam Zam
172 WYSE, DARTMOUTH · Food Establishment
10 inspections
- 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;
- Develop a cleaning log for clean in place equipment (meat cutter and meat grinder) and maintain record on site for review during inspections. Develop a detailed written cleaning scheduled for the food premises including all equipment and facilities. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must:b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers).
- 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
- 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;
- Develop a cleaning log for clean in place equipment (meat cutter and meat grinder) and maintain record on site for review during inspections. Develop a detailed written cleaning scheduled for the food premises including all equipment and facilities. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must:b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers).
- 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
- Ensure there is no movement of staff between the ready-to-eat (RTE) and the raw meat areas to prevent cross-contamination of RTE foods and food contact surfaces. RTE staff was observed in and out from raw meat and RTE areas. Only one staff (RTE area) was on site at the time of inspection and both, RTE and raw meat operations were operational.
- 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)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
- In accordance with Section 2.4.1 of the NS Food Retail and Food Services Code, you must ensure floors in dry areas are a) durable, impervious, easily cleanable, and non-slip; and b) have coved floor-to-wall joints In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors in wet areas are: i. durable, easily cleanable and non-slip; ii. constructed of a impervious material that is able to withstand regular wet washing, such as tile or epoxy resin; iii. coved at the wall to floor joints, and sealed; iv. smooth so as not to allow for pooling of liquids; and v. sufficiently sloped for liquids to drain to adequately sized and constructed floor drains. In accordance with Section 2.7 of the NS Food Retail and Food Services Code, you must ensure light fixtures are designed to prevent accumulation of dirt and are easily cleanable. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed so that stored items are protected from contamination.
- 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;
- 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. 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. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers).
- 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
- Inspection
2 infractions
- 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
- Ensure there is no movement of staff between the ready-to-eat (RTE) and the raw meat areas to prevent cross-contamination of RTE foods and food contact surfaces. RTE staff was observed in and out from raw meat and RTE areas. Only one staff (RTE area) was on site at the time of inspection and both, RTE and raw meat operations were operational.
- 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;
- Develop a cleaning log for clean in place equipment (meat cutter and meat grinder) and maintain record on site for review during inspections. Develop a detailed written cleaning scheduled for the food premises including all equipment and facilities. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must:b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers).
- 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
- Inspection
0 infractions
- Inspection
9 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;
- Remove the Styrofoam type of material that's on the floor threshold of the walk-in cooler in the raw meat area. Ensure the flooring is made of materials that are durable, non-porous, easy to clean, and non-slip and have coved joints In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. 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)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
- Ensure there is no movement of staff between the ready-to-eat (RTE) and the raw meat areas to prevent cross-contamination of RTE foods and food contact surfaces. RTE staff was observed in and out from raw meat and RTE areas. Only one staff (RTE area) was on site at the time of inspection and both, RTE and raw meat operations were operational.
- 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;
- Raw chicken was observed stored above fresh produce in the stand-up cooler located in the RTE operation side. In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep raw foods stored separate from and below ready-to-eat foods.
- 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;
- Raw meat protein was observed stored in plastic grocery bags in the sales floor display cooler and in the refrigeration units in the RTE operation. In accordance with Section 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only.
- 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;
- Store raw meat off the floor within walk-in cooler and cover with food grade materials, e.g., aluminum foil, saran wrap, etc. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls. In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep all foods covered when not in 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;
- Develop a cleaning log for clean in place equipment (meat cutter and meat grinder) and maintain record on site for review during inspections. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must:b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers).
- 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.
- Utensils observed with handle down in ready to eat food located inside stand-up cooler. Utensils must be stored and handled in sanitary manner. Avoid direct hand and food contact to prevent contamination of ready to eat foods.
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- Facility to begin documenting commercial dishwasher final rinse temps at least once per day. Keep records on site for review during inspections. In accordance with Section 3.1.2 of the Nova Scotia Food Services and Food Retail Code, you must have a Quality Assurance (Management) System in place and practised.
- 47(1)(a) An operator must ensure that all food in the food establishment is
(a) labelled and identified as being from a source that is subject to inspection; or
- Raw meat protein observed without basic labelling information. Provide proof of source of food.
- 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
1 infraction
- 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
- 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.
- Inspection
3 infractions
- 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.
- Provide proof of purchase for raw animal carcass and meat parts, e.g., invoice, receipt, etc.
- 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.
- Foods must be stored and transported in a sanitary manner to prevent food contamination. 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; andc) protects the food from damage likely to make the food inedible
- 67 No person shall knowingly make a false or misleading statement, either orally or in writing, to a medical officer, public health nurse or public health inspector while the medical officer, public health nurse or public health inspector is exercising powers or carrying out duties or functions under this Part or the regulations.
- Facility is not set-up for raw meat deliveries; take out only.
- 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.
- Inspection
1 infraction
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- High temperature commercial dishwasher requires maintenance to ensure it is able to reach adequate sanitizing temperatures. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.