ALMONAK
5659 ALMON, HALIFAX · Food Establishment
7 inspections
- Inspection
6 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 or replace rusty shelf below the table next to the low-temperature dish washer.
- 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 pest proof door sweep on the kitchen door entering from the back of the kitchen.
- 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;
- Discontinue using the coffee bar hand wash sink for washing dishes. Wash dishes in the low-temperature dish washer or the three-compartment sink following the proper manual procedure. Hand wash sinks are to be used for no other purpose other than hand washing.
- 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 cold and cold temperatures of food for use outside of the oven; oven probe thermometers only measured food being cooked inside the oven.
- 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.
- Discontinue scooping ice with a metal cup to prevent contamination of the ice from the exterior of the cup; use a scoop with a handle to scoop ice in a sanitary manner and store the scoop in a clean container.
- 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.
- Frozen fish in vacuumed sealed packaging (reduced oxygen packaging) must be removed from the package or the package must be punctured/opened prior to thawing in the refrigerator; this prevents the growth of anaerobic bacteria that produce toxins that are not destroyed by cooking and that have no taste or smell.
- 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
0 infractions
- Inspection
2 infractions
- 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 bottles observed with no labels. Chemicals removed from original containers must be clearly labelled to identify contents.
- 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 April 3, 2025; renew permit within the next 5 business days.
- 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.
- Inspection
0 infractions
- 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.
- Hole observed in the wall in the corner behind the bakery rack storage is located. 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.
- 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.
- Hole observed in the wall in the corner behind the bakery rack storage is located. Fill hole to prevent entry and movement of pests.
- 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;
- Mold observed on interior surfaces of the ice machine. Discard ice and clean and sanitize the ice machine according to the manufacturers instructions.
- 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 at floor/wall junctions under equipment in the kitchen. Clean and sanitizer floors to remove debris build-up.
- 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 identifying labels. Chemicals removed from original containers must be clearly labelled to identify contents.
- 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 roasted potatoes and cooked sausage patties stored in the line reach-in cooler measured 22.1 and 18.4 degrees Celsius. The ambient air temperature of the line reach-in cooler measured 4 degrees Celsius. Food handler states that the roasted potatoes and sausage patties were prepped the day before. Potentially hazardous food must be maintained at 4 degrees Celsius or below or 60 degrees Celsius or above. Roasted potatoes and sausage patties were discarded 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.
- Whole cooked turkey cut in half observed cooling in a covered pan in the walk-in cooler and measured an internal temperature of 74.3 degrees Celsius in the thickest part. Potentially hazardous food must be cooled from 60 degrees Celsius to 20 degrees Celsius in 2 hours or less and from 20 degrees Celsius to 4 degrees Celsius or below in 4 hours or less. Cooked turkey was broken down into smaller pieces, only partially covered, and returned to the walk-in cooler.
- 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.
- Refrigeration and freezer unit temperature logs and dish washer final rinse temperature logs not maintained. Refrigeration, freezer, and dish washer final rinse temperature logs must be completed at least once daily and maintained onsite for review by the Public Health Officer.
- 47(2)(b) An operator must
(b) ensure that refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours is clearly marked at the time it is prepared to indicate the date by which the food must be consumed.
- Date markings observed missing from prepared ready-to-eat food held for more than 24 hours. Prepared ready-to-eat food that may be held for more than 24 hours must be clearly marked with the date by which the food must be consumed.
- 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
3 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;
- Bare wood stand under the mixer in the bakery area must be smooth, non-porous, and easily cleanable; paint or clear coat bare wood stand.
- 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 bottles observed with no labels. Chemicals removed from original containers must be clearly labelled to identify contents. Chemical spray bottles labelled at time of inspection.
- 37(2) Records maintained under subsection (1) must be made available when requested by an inspector.
- Refrigeration/freezer temperatures and dish washer final rinse temperatures must be measured and recorded at least once daily; logs must be maintained onsite for review by the Public Health Officer.
- 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;