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ADOLESCENT INTENSIVE SERVICES (AIS)

2760 JOSEPH HOWE, HALIFAX · Food Establishment

5 inspections

  1. Inspection

    2 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.
      • Fill hole in the corner of the wall to the left of the stove in Purple B.
    • 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 the floor under the shelves in the dry storage room.
  2. Inspection

    1 infraction

    • 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.
      • Raise shelving in the dry storage room to 15 cm (6 inches) off the floor to facilitate cleaning and to protect food from contamination.
  3. Inspection

    3 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.
      • Raise shelving in the dry storage room to 15 cm (6 inches) off the floor to facilitate cleaning and to protect food from contamination.
    • 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 in the following areas: on the floor under the three-compartment sink, on the floor behind the stoves in the main kitchen, on the floor under the shelves in the dry storage room, on the floor in room 216, and on the floor behind refrigerators/stoves/dish washers in the kitchenettes. Clean and sanitize areas affected by rodents.
    • 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.
      • Chemical spray bottle observed with no label. Chemicals removed from original containers must be clearly labelled to identify contents.
  4. Inspection

    0 infractions

  5. Inspection

    3 infractions

    • 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
      • Ambient air temperature of the cold top reach-in cooler measured 11.9 degrees Celsius. Refrigeration logs maintained. Potentially hazardous food items moved to another functioning refrigerator at time of inspection. Monitor cold top reach-in cooler temperature to ensure it returns to below 4 degrees Celsius.
    • 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 in the corner by the reach-in freezer, under the three-compartment sink, and by the stoves. Clean and disinfect 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.
      • Quat sanitizer spray bottles measured too strong. Quat sanitizer spray bottles diluted to 200ppm at time of inspection. Follow manufacturers instructions for mixing for food contact surfaces.