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After The Bell Inc.

2990 OXFORD, HALIFAX · Food Establishment

7 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 infractions

    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • Obtain a probe thermometer with the ability to measure hot and cold internal temperatures of food.
    • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
      • Refrigeration and freezer temperature logs must be completed at least once daily and maintained onsite for review by the Public Health Inspector.
  3. Inspection

    0 infractions

  4. Inspection

    0 infractions

  5. Inspection

    1 infraction

    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Observed dishwasher not providing the required amount of sanitizer of 100ppm. Repair dishwasher so the required amount of sanitizer (100ppm) is being provided during the sanitizer cycle.
  6. Inspection

    0 infractions

  7. Inspection

    1 infraction

    • 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.
      • Observed no probe thermometer on-site. Provide a probe thermometer so you can check the internal temperature of food to ensure it is 74C/165F when food is cooked or re-heated.