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A TASTE OF INDIA

5201 DUKE, HALIFAX · Food Establishment

4 inspections

  1. 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;
      • Repair the second hand washing station and return it 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;
      • No food contact surface sanitizer was available during the inspection. To prepare a food contact surface sanitizer, mix 2.5mL (1/2tsp) household, unscented chlorine bleach with 1 litre (1qt) water. This may be kept in a labelled spray bottle, or used with a bucket and cloth.
  2. 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;
      • Repair the second hand washing station and return it 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;
      • No food contact surface sanitizer was available during the inspection. To prepare a food contact surface sanitizer, mix 2.5mL (1/2tsp) household, unscented chlorine bleach with 1 litre (1qt) water. This may be kept in a labelled spray bottle, or used with a bucket and cloth.
    • 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;
      • There is a significant build-up of ice in the deep freeze. Thaw, clean, and sanitize the deep freeze.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Do not thaw chicken at room temperature. Potentially hazardous food items may be thawed in the refrigerator, under continuously running cold potable water, in the microwave, or a as a part of the cooking process.
  3. 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;
      • There was no detectable food contact surface sanitizer in the sanitizer bottle. Corrected during inspection.
  4. Inspection

    3 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;
      • Do not use cardboard on surfaces intended to be used as food contact surfaces.
    • 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (d) the person washes their hands as often as is necessary to prevent contamination of food;
      • Change gloves and wash hands after blowing nose, wiping face, or coughing into hands.
    • 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.
      • Do not store cilantro on the floor under the dishwashing sink.