7 Peppers Grill
6169 QUINPOOL, HALIFAX · Food Establishment
9 inspections
- Inspection
0 infractions
- Inspection
2 infractions
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- In accordance with Section 2.15(a) of the NS Food Retail and Food Services Code, you must provide washroom facilities for staff and the public.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: {....}
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- Inspection
2 infractions
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- In accordance with Section 2.15(a) of the NS Food Retail and Food Services Code, you must provide washroom facilities for staff and the public. Those food establishments that exceed 93 square metres (1000 square feet or more) a separate washroom for staff and at least one for public is required. Remove supplies from staff washroom and make it available for use by staff members.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Temperature logs for all cooling equipment.
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- Inspection
2 infractions
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- In accordance with Section 2.15(a) of the NS Food Retail and Food Services Code, you must provide washroom facilities for staff and the public. Those food establishments that exceed 93 square metres (1000 square feet or more) a separate washroom for staff and at least one for public is required. Remove supplies from staff washroom and make it available for use by staff members.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Temperature logs for all cooling equipment.
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- 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;
- Missing floor tile near the three compartment sink. Install missing floor tile. 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.
- 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;
- Observed a bare wood panel on the wall in the corner of the kitchen. Remove wood panel or paint/seal so that it is smooth, non-absorbent and easily cleanable.
- 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;
- Stainless steel table near handwashing sink in back kitchen has rusty bottom shelf which is no longer easily cleanable. Repair, replace the bottom shelf so that it is smooth, non absorbent and easily cleanable.
- 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.
- Pest control service report not available on site. Send most recent pest control service report to Public Health Inspector.
- 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;
- Handwashing station in front area was out of paper towel. Paper towel was stocked in dispenser at the time of inspection.
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- In accordance with Section 2.15(a) of the NS Food Retail and Food Services Code, you must provide washroom facilities for staff and the public. Those food establishments that exceed 93 square metres (1000 square feet or more) a separate washroom for staff and at least one for public is required. Remove supplies from staff washroom and make it available for use by staff members.
- 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;
- Clean and sanitize areas affected by rodent droppings.
- 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.
- Bleach sanitizer in spray bottle measured too strong. It was diluted to 100 ppm chlorine at the time of inspection. Mix 1/2 tsp unscented concentrated household bleach per litre water to prepare 100 ppm chlorine sanitizer.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Temperature logs for all cooling equipment.
- 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
4 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;
- - Handwashing sink in back prep area was out of paper towels. It was filled at the time of inspection. - Handwashing sink in the washroom- Paper towels not supplied in dispenser. Paper towels were stocked in the dispenser at the time of inspection. Ensure that all handwashing sinks are equipped with single use paper towels in dispensers at all times.
- 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;
- Bleach sanitizer in spray bottle measured too strong. It was diluted to a concentration of 100 ppm at the time of inspection. Mix 1/2 tsp of unscented household bleach to prepare 100 ppm Chlorine sanitizer.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Temperature logs must be maintained.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Food establishment permit expired on February 24, 2024. Renew permit in next five business days.
- 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
0 infractions
- Inspection
1 infraction
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Paper towel dispenser in the customer washroom observed empty. Paper towel must be stocked in a dispenser to allow for proper hand washing. Paper towel dispenser restocked at time of inspection.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.