AL-ARZ FOODS
19 ALMA, HALIFAX · Food Establishment
7 inspections
- Inspection
0 infractions
- Inspection
5 infractions
- 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.
- Use food grade materials for pita sizing rounds.
- 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 sanitize underneath the cutting boards in the butcher area to remove debris build-up.
- 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 following areas affected by rodent droppings: floor/wall junctions in the bakery production areas, on the mixer stands, and non-food contact interior surfaces of the bread slicer.
- 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
- Food must be obtained from inspected and approved sources only; discontinue to sale of In Dubai Chocolate as the supplier is not an approved source.
- 49(2)(a) Before being placed in the dry storage room or designated area, opened packages of food ingredients and food packaging materials must be
(a) transferred to clean, suitably covered containers or be sealed and securely closed; and
- Obtain covers for the containers of flour in the bakery production area.
- 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.
- Inspection
0 infractions
- Inspection
1 infraction
- 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 at floor/wall junctions throughout the bakery preparation area and in the cabinet below the hand wash sink in the bakery preparation area. Clean and sanitize areas affected by rodent droppings.
- 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;
- Inspection
5 infractions
- 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.
- Cardboard/signage/plastic observed being used for pita sizing; materials are not food grade. Use food grade materials for pita sizing rounds.
- 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 at floor/wall junctions throughout the bakery preparation area, on the shelf below the bakery prep table, and in the cabinet below the hand wash sink in the bakery preparation area. Clean and sanitize 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.
- Bleach sanitizer in a spray bottle measured too strong - diluted to 100ppm at time of inspection.
- 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.
- Several chemical spray bottles observed with no labels. Chemicals removed from original containers must be clearly labelled to identify contents.
- 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.
- Evidence of cheese processing observed in the food establishment; bag of cheese observed hanging above the three-compartment sink. Discontinue processing cheese for retail sale.
- 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.
- Inspection
0 infractions
- Inspection
6 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.
- Holes observed in the wall under the conveyor near the office and behind the shelving unit. Fill holes to prevent entry and movement of pests.
- 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;
- Paper towel dispenser at the hand wash sink in the dough prep area observed to be empty; paper towel dispenser restocked at time of inspection.
- 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;
- Debris build-up observed on the floor next to the hand wash sink and under the three-compartment sink in the dough prep area. Clean floor to remove debris build-up.
- 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 stands of the yellow mixer and silver mixer in the dough prep area, and in the cabinet under the hand wash sink. Clean and disinfect areas affected by rodent droppings.
- 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
- The processing and retail sale of cheese (shankleesh) falls under the Nova Scotia Dairy Industry Act and requires a Natural Products Marketing Council license. Processing of this product has not been approved and must cease until approval is granted.
- 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.
- Packaged raw beef observed stored on a top of packaged deli meat. Raw meat must be stored separate or below ready-to-eat food. Packaged raw beef moved at time of inspection.
- 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.