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Abhi's Curry N More

1536 GRANVILLE, HALIFAX · Food Establishment

6 inspections

  1. Inspection

    0 infractions

  2. Inspection

    7 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;
      • Observed an accumulation of boxes and equipment in storage areas. Re-organization is required to ensure all food items and cooking equipment can be stored off of floor and to ensure adequate cleaning can be maintained. Remove any equipment that is not in use from site.
    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Repair hand sink in kitchen. Ensure it is stocked with single-use paper towel and liquid hand soap. Utilize hand sink in front area until it is repaired.
    • 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;
      • Observed employee performing several tasks with same gloves. Single-use gloves are not a replacement for handwashing. Gloves must be removed between tasks and hands must be washed prior to donning new gloves.
    • 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;
      • A deep clean is required of entire facility.
    • 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-grade sanitizer prepared during inspection. A food-grade sanitizer must be prepared and readily available at all times for sanitizing food-contact surfaces.
    • 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;
      • Observed a significant amount of accumulated soiled dishes, pots and utensils at the two-compartment sink. Food-soiled pots stored directly on floor. Utensils and equipment must be stored in a manner that prevents contamination and maintained off of floor. Accumulation of dirty dishes impedes effective cleaning and sanitizing of facility. Remove items from floor, maintain continuous dishwashing and ensure adequate cleaning and sanitizing procedures are followed. Utilize high-temperature dishwasher.
    • 47(2)(b) An operator must (b) ensure that refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours is clearly marked at the time it is prepared to indicate the date by which the food must be consumed.
      • Label all stored food items in refrigerators and freezers with 'prepared on' date.
  3. Inspection

    0 infractions

  4. 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 and disinfect all areas affected by rodent droppings.
  5. Inspection

    7 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;
      • Install new paper towel dispenser at hand sink in kitchen.
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • High-temperature dishwasher is leaking water onto floor. Repair dishwasher.
    • 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;
      • Blender must be dismantled, cleaned and sanitized between each use.
    • 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 and sanitize cutting board on prep cooler next to hand sink in kitchen area.
    • 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;
      • A deep clean is required of entire kitchen area. Clean and disinfect all areas affected by rodent droppings.
    • 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.
      • In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius.
    • 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.
      • In accordance with Section 3.3.6 of the Nova Scotia Food Services and Food Retail Code, you must cool foods from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours.
  6. Inspection

    0 infractions