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A & W Restaurant

215 CHAIN LAKE, HALIFAX · Food Establishment

3 inspections

  1. 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;
      • Clean floors under the cooking equipment to remove grease/debris build-up.
  2. 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.
      • Receiving door observed not closed properly allowing for a gap large enough for rodents to enter. Ensure receiving door is kept tightly closed when not in use to prevent entry of rodents.
    • 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;
      • Dust starting to build-up on the ceiling in the kitchen. Clean ceiling at a frequency to prevent dust build-up.
    • 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;
      • Grease build-up observed on the floor under/behind the flat top grill and fryers. Clean the floor to remove grease build-up.
    • 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.
      • In-use tongs observed stored on greasy pipe lines above the hot holding unit/fryers. Utensils must be stored in a sanitary manner to protect from contamination. Tongs removed from the pipe at time of inspection.
  3. Inspection

    0 infractions