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Alexandra's Pizza-Fairview

28 TITUS, HALIFAX · Food Establishment

20 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 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.
      • Provide a Quality Assurance (Management) system for the processing of yogurt onsite for tzatziki sauce. In accordance with Section 3.1.2 of the Nova Scotia Food Services and Food Retail Code, your Quality Assurance (Management) system must: i) identify all possible health hazards related to food; ii) identify critical control points in the production and processing of food products with potentially hazardous ingredients (including raw ingredients) that could contaminate other food; iii) establish critical limits for each critical control point; iv) identify procedures to regularly monitor critical control points on the critical limits; v) include corrective actions and procedures to follow when deviations from critical limits occur; and vi) record all exceptions to the procedures/specifications that impact food safety, and establish verification processes, as appropriate.
  3. Inspection

    8 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.
      • Install electrical cover plate on the open electrical box above the pizza dough prep table.
    • 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;
      • Do not store clean cutting boards on top of the faucets at the three-compartment sink; do not store clean knives wedged between the wall and the three-compartment sink.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Replace gaskets on the doors of the pizza prep cooler.
    • 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 temperatures must be measured and recorded at least once daily; logs must be maintained onsite for review by the Public Health Inspector.
    • 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.
      • In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
    • 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.
      • Obtain additional plugs for the three-compartment sink so that all three compartments can be filled with water.
    • 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: on the mixer stand and on the floor behind the mixer stand.
    • 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.
      • Provide a Quality Assurance (Management) system for the processing of yogurt onsite for tzatziki sauce. In accordance with Section 3.1.2 of the Nova Scotia Food Services and Food Retail Code, your Quality Assurance (Management) system must: i) identify all possible health hazards related to food; ii) identify critical control points in the production and processing of food products with potentially hazardous ingredients (including raw ingredients) that could contaminate other food; iii) establish critical limits for each critical control point; iv) identify procedures to regularly monitor critical control points on the critical limits; v) include corrective actions and procedures to follow when deviations from critical limits occur; and vi) record all exceptions to the procedures/specifications that impact food safety, and establish verification processes, as appropriate.
  4. Inspection

    1 infraction

    • 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;
      • Replace paper towel dispenser at the kitchen hand wash sink.
  5. 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.
      • Repair/fill hole in the bottom of the frame of the back receiving door 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;
      • Replace paper towel dispenser at the kitchen hand wash sink.
    • 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;
      • Replace paper towel dispenser at the kitchen hand wash sink.
    • 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 under the three-compartment sink and the dry storage shelf by the mixer.
    • 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 that have been or may have been contaminated by German cockroaches: equipment (food and non-food contact surfaces), floors and floor/wall junctions (underneath equipment, such as reach-in coolers), and interior/exterior surfaces of the three-compartment sink. Clean up food spills/debris and water on the floor or on other surfaces.
    • 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 that have been or may have been contaminated by German cockroaches: equipment (food and non-food contact surfaces), floors and floor/wall junctions (underneath equipment, such as reach-in coolers), and interior/exterior surfaces of the three-compartment sink. Clean up food spills/debris and water on the floor or on other surfaces.
  6. 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.
      • Repair/fill hole in the bottom of the frame of the back receiving door 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;
      • Replace paper towel dispenser at the kitchen hand wash sink.
    • 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 under the three-compartment sink and the dry storage shelf by the mixer.
    • 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;
      • Employ a professional pest control company to complete treatments for cockroach infestation. Provide the report to the Public Health Inspector.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • Discard red/yellow onions contaminated by fruit flies observed inside the closed storage containers. Clean and sanitize the storage containers.
  7. Inspection

    0 infractions

  8. Inspection

    1 infraction

    • 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.
      • In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
  9. Inspection

    12 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.
      • Provide the most recent pest control service report to the Public Health Inspector.
    • 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.
      • Resurface or replace cutting boards observed with excessive staining and gashes on the cold top prep coolers.
    • 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.
      • In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
    • 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 interior surfaces of the microwave 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: on the pizza pan storage shelf below the microwave, on the floor under the shelves next to the three-compartment sink, on the floor behind the grease trap, on the stand of the dough mixer, on the prep table under the dough sheeter, and on the floor behind the hallway door.
    • 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;
      • Tightly cover containers of red and yellow onions to prevent access to fruit flies.
    • 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: on the pizza pan storage shelf below the microwave, on the floor under the shelves next to the three-compartment sink, on the floor behind the grease trap, on the stand of the dough mixer, on the prep table under the dough sheeter, and on the floor behind the hallway door.
    • 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 of open raw meat that was observed spilling over bottles of sauce in the reach-in cooler was moved to a container, and contaminated surfaces were cleaned and sanitized at time of inspection.
    • 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.
      • Raw bacon that was stored behind ready-to-eat food in the cold top prep cooler was moved to the front to avoid cross contamination.
    • 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.
    • 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;
      • Renew Food Establishment Permit that expired on August 10, 2025 within the next 5 business days.
    • 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;
      • Renew Food Establishment Permit that expired on August 10, 2025 within the next 5 business days.
  10. Inspection

    0 infractions

  11. Inspection

    5 infractions

    • 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.
      • Leaks observed in the plumbing under the hand wash sink and the toilet in the staff washroom. Repair plumbing so there are no longer any leaks.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Overall sanitation of staff and customer washrooms requires significant improvements; clean floors and toilets.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Replace missing toilet seat in the customer washroom.
    • 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;
      • A few rodent droppings observed on the floor in the corner under the back prep table, on the stand of the dough mixer, at floor wall/junctions in the back hallway, on the floor in the corners of the staff washroom, and on the floor in the corner by the reach-in freezer. Clean and sanitize areas affected by rodent droppings. A single rodent dropping observed on the interior surface of the dough sheeter. Dough sheeter cleaned and sanitized at time of inspection.
    • 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.
      • Obtain containers with fitted covers for onion storage to protect them from pests.
  12. Inspection

    5 infractions

    • 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.
      • Leaks observed in the plumbing under the hand wash sink and the toilet in the staff washroom. Repair plumbing so there are no longer any leaks.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Overall sanitation of staff and customer washrooms requires significant improvements; clean floors and toilets.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Replace missing toilet seat in the customer washroom.
    • 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 under the back prep table, on the stand of the dough mixer, on the counter under the dough sheeter and on interior surfaces of the dough sheet, on the floor under the three-compartment sink, and on the floor outside the staff washroom. Dough prep counter, dough sheeter, and mixer stand were cleaned and sanitized at time of inspection. The remaining areas affected by rodent droppings must be cleaned and sanitized thoroughly.
    • 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.
      • Obtain containers with fitted covers for onion storage to protect them from pests.
  13. Inspection

    9 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 following areas: above the electrical outlet next to the upright reach-in freezer, in the wall below the three-compartment sink, in the corner of the floor/wall junction under the back prep table, and at the bottom right of the door frame of the receiving door. Fill holes/repair walls 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 observed empty and was restocked at time of inspection.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Overall sanitation of staff and customer washrooms requires significant improvements; clean floors and toilets.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Paper towel and soap dispensers observed empty in the customer washrooms. Refill paper towel and soap dispensers.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Replace missing toilet seat in the customer washroom.
    • 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/food build-up observed on the floor under the propane burner and deep fryer. Clean floors to remove debris/food 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 floor and on top of flyer advertisement boxes under the back prep table, on the stand of the dough mixer, on the counter under the dough sheeter, on the floor under the three-compartment sink, and on the floor outside the staff washroom. Clean and sanitize 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.
      • Internal temperature of cooked gravy in covered buckets measured 27.6 degrees Celsius. Cooked gravy has been at room temperature for approximately 4 hours. 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. Buckets of gravy were discarded at time of inspection. In accordance with Section 3.3.9 and Section 3.3.10 of the Nova Scotia Food Services and Food Retail Code, you must reheat all foods to an internal temperature of 74 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.
      • Obtain containers with fitted covers for onion storage to protect them from pests.
  14. Inspection

    0 infractions

  15. Inspection

    1 infraction

    • 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;
      • Pieces missing from the blade of the vegetable slicer. Replace blade to prevent contamination of food.
  16. Inspection

    2 infractions

    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Staff washroom observed with debris build-up and rodent droppings on the floor. Clean and sanitize washrooms thoroughly.
    • 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;
      • Pieces missing from the blade of the vegetable slicer. Replace blade to prevent contamination of food.
  17. Inspection

    11 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.
      • Hole observed at the floor/wall junction under the dough sheeter prep table. Fill hole to prevent entry and movement of pests.
    • 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.
      • Large crack observed at the side of the front entrance door. Fill crack to prevent entry 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 observed empty and was restocked at time of inspection. Paper towel must be stocked in a dispenser to protect it from contamination and to facilitate proper hand washing practices.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Equip customer washrooms with paper towel in dispensers and liquid hand soap.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Staff and customer washrooms observed with debris build-up and rodent droppings on the floor and in cabinets. Clean and sanitize washrooms thoroughly.
    • 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;
      • Pieces missing from the blade of the vegetable slicer. Replace blade to prevent contamination of food.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Ambient air temperature of the pizza prep cooler measured 9.3 degrees Celsius. Refrigeration temperature logs are not maintained. All potentially hazardous food was moved to another functioning refrigerator at time of inspection. Discontinue use of the pizza prep cooler under temperatures are maintained at 4 degrees Celsius or below.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • Proof of valid food hygiene training certification must be made available to the Public Health Officer upon request.
    • 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 interior surfaces of the microwave, on the industrial can opener, on the pizza box storage rack shelving, and on the wall above the dough sheeter prep table. Microwave and industrial can opener cleaned at time of inspection. Clean the wall and rack shelving 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 floor by the reach-in freezer, on the floor under the dough sheet prep table, on the counter by the dough sheeter, on the stand of the mixer, on the floor behind the back kitchen door, and on the floor under the three-compartment sink. Counter by the dough sheet and stand of the mixer were cleaned and sanitized at time of inspection. Clean and sanitize remaining areas affected by rodent droppings.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • Fruit flies observed in the containers of yellow and red onions. Obtain covers for yellow and red onion containers to protect from pests.
  18. Inspection

    0 infractions

  19. Inspection

    7 infractions

    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Paper towel dispenser at the hand wash sink in the staff washroom observed empty. Paper towel must be available and stored in a dispenser to facilitate proper hand washing practices and to protect the paper towel from contamination. Paper towel dispenser refilled at time of inspection.
    • 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.
      • Ice build-up observed on the interior surfaces of the upright reach-in freezer. Remove ice 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 in the cardboard box where mixer attachments are stored. Clean and sanitize mixer attachments and store in a sanitary manner; discard cardboard box as it is not an easily cleanable material.
    • 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.
      • Donair meat observed stored at room temperature. Donair meat had been stored at room temperature for 2 hours. A maximum of 2 hours for room temperature holding is permitted before potentially hazardous foods must be discarded. Donair meat discarded at time of inspection.
    • 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.
      • No probe thermometer available. A probe thermometer must be available for verifying internal temperatures of potentially hazardous foods.
    • 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.
      • Debris build-up observed in the storage tote bin where mesh bags of onions are stored. Discard cardboard boxes as they are not made of easily cleanable materials. Clean tote bins to remove debris build-up.
    • 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.
      • Potentially hazardous food stored at room temperature required written records in the form of daily logs that indicate what foods are held or displayed at room temperature. Food product that is held at room temperature, requires a procedure or labelling system on or attached to the food product to indicate the time at which the food was removed from temperature control. Daily room temperature holding logs must be maintained onsite for review by the Public Health Officer.
  20. Inspection

    1 infraction

    • 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;
      • No hot water available in the Food Establishment. Potable hot and cold water at adequate pressure and volume must be available to allow for proper hand washing, cleaning, and dish washing. Contact a plumber to restore hot water.