3341007 Nova Scotia Limited
56 SUPREME, HALIFAX · 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.
- Employ a professional pest control company to provide services to the food establishment; pest control company must provide treatments for German cockroaches.
- 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.
- Obtain a probe thermometer that has the ability to measure hot and cold internal temperatures of food.
- 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.
- Refrigeration and freezer temperatures must be measured and recorded at least once daily and logs must be maintained onsite for review by the Public Health Inspector.
- 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
- Store opened packages of food ingredients in containers with fitted covers.
- 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
3 infractions
- 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;
- Clean cutting boards observed stored on the faucets of the prep sink and the three-compartment sink. Store clean food equipment in a sanitary manner to protect from contamination. Do not store clean food equipment on the faucets.
- 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;
- Debris/grease build-up observed on the ventilation above the cooking equipment. Clean ventilation above the cooking equipment to remove debris/grease build-up.
- 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;
- Boxes of food contact packaging and salt observed stored on a shelf in the washroom. Food/ingredients and food contact packaging must be stored in a sanitary manner. Boxes of salt and food contact packaging removed from the washroom at time of inspection.
- 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;
- Inspection
0 infractions
- Inspection
1 infraction
- 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;
- Rodent droppings observed on the floor under the three-compartment sink, on the floor under the prep counter with the rice cooker, and on the floor in the storage room.. Clean and sanitize areas affected by rodent droppings.
- 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;