AL-HILAL MEAT SHOP
386 HERRING COVE, HALIFAX · Food Establishment
16 inspections
- Inspection
0 infractions
- 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.
- Address the gap underneath the back door.
- 47(1)(a) An operator must ensure that all food in the food establishment is
(a) labelled and identified as being from a source that is subject to inspection; or
- Ensure all pre-packaged food items have the required labels on them.
- 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.
- Inspection
5 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris.
- 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;
- Ensure knives and other meat processing equipment are cleaned and sanitized as frequently as needed.
- 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 surfaces contaminated with pest activity.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Cleaning logs
- 47(1)(a) An operator must ensure that all food in the food establishment is
(a) labelled and identified as being from a source that is subject to inspection; or
- Ensure all pre-packaged food items have the required labels on them.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
2 infractions
- 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.
- 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.
- Do not put out food items for customer self-service unless facility has a system in place to prevent contamination.
- 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.
- Inspection
3 infractions
- 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.
- In accordance with Section 3.2.1.1 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only.
- 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.
- 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.
- Do not put out food items for customer self-service unless facility has a system in place to prevent contamination.
- 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.
- Inspection
2 infractions
- 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.
- In accordance with Section 3.2.1.1 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only.
- 47(1)(a) An operator must ensure that all food in the food establishment is
(a) labelled and identified as being from a source that is subject to inspection; or
- Ensure items sold in the retail section of the store must have labels that comply with the requirements set under section 47 of Nova Scotia Food Safety Regulations.
- 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.
- Inspection
5 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;
- Ensure kitchen hand wash station has adequate supplies.
- 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 the retail store floor.
- 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.
- In accordance with Section 3.2.1.1 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only.
- 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.
- Do not put out food items for customer self-service unless facility has a system in place to prevent contamination.
- 47(1)(a) An operator must ensure that all food in the food establishment is
(a) labelled and identified as being from a source that is subject to inspection; or
- Ensure items sold in the retail section of the store must have labels that comply with the requirements set under section 47 of Nova Scotia Food Safety Regulations.
- 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;
- Inspection
0 infractions
- Inspection
4 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;
- Ensure the hand washing station for the meat room has adequate supplies available in the respective dispensers. Fix the link underneath the sink.
- 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;
- Either repair the meat saws or remove them from the premises.
- 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 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less 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.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Cleaning schedule for the meat room.
- 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;
- Inspection
0 infractions
- Inspection
3 infractions
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Cleaning log for kitchen- Cleaning log for the meat cutting room floor and cutting boards with time- Temperature logs for all refrigerators and freezers Maintain the logs according to the instructions provided.
- 47(1)(a) An operator must ensure that all food in the food establishment is
(a) labelled and identified as being from a source that is subject to inspection; or
- Ensure packaged items sold in retail have labels in accordance with NS Food Safety Regulations 47.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Post the most recent permit.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- Inspection
4 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Repair the damaged floor tiles in the kitchen and inside the walk-in cooler.
- 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 the store floor.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Cleaning log for kitchen - Cleaning log for the meat cutting room floor and cutting boards with time- Temperature logs for all refrigerators and freezers
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Post the most recent permit.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
9 infractions
- 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;
- Staff must wash their hands in between different tasks.
- 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 the meat cutter and grinder every four hours or more frequently if different types of meat are to be cut. Ensure this is logged.
- 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;
- Ensure the cutting boards and the floor in the meat cutting room is cleaned and sanitized as frequently as required. Ensure this is logged.
- 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;
- Ensure the exhaust hood is cleaned.
- 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;
- Ensure the walk-in cooler floor is cleaned and sanitized regularly
- 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;
- Store floor is cleaned and sanitized regularly to prevent dirt and debris accumulation.
- 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.
- Potentially Hazardous Food items must not be stored on the floor.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Cleaning log for kitchen - Cleaning log for meat cutting machine and grinder with time - Cleaning log for the meat cutting room floor and cutting boards with time - Temperature logs for all refrigerators and freezers
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Post the most recent permit.
- 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;
- Inspection
0 infractions
- Inspection
5 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.
- Bottom half of the screen door at the receiving door observed with large gaps. Repair screen door at the receiving door so that there are no gaps for entry of pests (e.g. flies/rodents).
- 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.
- White cutting board in the meat room observed with excessive gashes and staining indicating that it is no longer easily cleanable. Resurface or replace white cutting board.
- 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;
- In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers). During the inspection, it was observed that the meat cutting machines had meat residue from previous day present on them, suggesting improper cleaning and sanitation.
- 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.
- The following were observed inside the walk-in refrigerator: a) Found ground meat stored inside a part of the mincing machine in the walk-in refrigerator. Food processing machines like mincing machine are not designed to store food. Staff discarded the meat and cleaned the instrument during inspection. b) Raw meat was found to be stored above vegetables inside the walk-in fridge. While storing food items in Refrigerator, right order should be followed. i.e. Cooked & Ready to eat food items on top row, Vegetables underneath that, Beef and Lamb (Steak, Ribs and Chops) under that, Ground beef under that and Poultry in the lower row.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Food Establishment Permit expired October 21, 2022. Renew permit within the next business day.
- 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.
- Inspection
10 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.
- Bottom half of the screen door at the receiving door observed with large gaps. Repair screen door at the receiving door so that there are no gaps for entry of pests (e.g. flies/rodents).
- 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 kitchen hand wash sink observed broken. Replace paper towel dispenser at the kitchen hand wash sink.
- 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.
- White cutting board in the meat room observed with excessive gashes and staining indicating that it is no longer easily cleanable. Resurface or replace white cutting board.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Food handler missed the sanitize step when demonstrating manual dish washing/sanitizing procedure. Dishes must be washed with detergent in hot water in the first compartment, rinsed with hot water in the second compartment, and then sanitized with an approved food grade surface sanitizer in the third compartment.
- 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 in the ventilation above the cooking equipment in the kitchen. Clean ventilation above the cooking equipment.
- 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 spray bottle measured too strong - diluted to 100ppm at time of inspection. Mix 1/2 teaspoon of unscented household bleach with 1 litre of water.
- 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.
- Cold top reach-in cooler in the kitchen measured an ambient air temperature of 10 degrees Celsius and was observed to be unplugged. Operator stated it was unplugged because another piece of equipment needs the electrical outlet. Cold top reach-in cooler was plugged back in at time of inspection.
- 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.
- Recently cooked sfiha/lahm bi ajeen (meat on bread) observed packaged and for sale on the retail sales floor. Condensation was observed on the plastic wrap packaging. Sfiha/lahm bi ajeen must not be stored at room temperature for more than 2 hours, after which it must be moved to the refrigeration unit or freezer. Potentially hazardous food must cool from 60 degrees Celsius to 20 degrees Celsius in 2 hours or less and from 20 degrees Celsius to 4 degrees Celsius in 4 hours or less.
- 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.
- Produce (packaged and unpackaged) observed stored below raw meat in the walk-in cooler. Ready-to-eat food (e.g. produce) must be stored separate or above raw meat.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Food Establishment Permit expired October 21, 2022. Renew permit within the next 5 business days.
- 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.