ALSMADI MARKET
364 BEDFORD, HALIFAX · Food Establishment
7 inspections
- Inspection
0 infractions
- Inspection
2 infractions
- 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 December 21, 2024 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 December 21, 2024 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;
- Inspection
2 infractions
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- In accordance with section 4.3.3 of the Nova Scotia Food Retail and Food Services Code, the presence of birds, rodents, or insects must be treated immediately by inspecting and discarding any adulterated food. Inspection must be followed by eliminating pest access points, removing dirt, soil, or filth if present, verifying cleaning procedures, cleaning and sanitizing surfaces contaminated by pests, destroying and sealing off nests and breeding places, and protecting the food establishment against the entrance of pests.
- 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
- In accordance with Section 82(1) of the Health Protection Act, you must apply for a Food Establishment permit
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
2 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;
- Wall made of easily cleanable, non-porous material must be installed in the staff area behind the sink (outside the staff washroom); this was mentioned on the previous routine inspection report. Water damaged ceiling tiles must be replaced.
- 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;
- Maintain pest control service reports onsite so that they are available 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;
- Inspection
9 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;
- Wall made of easily cleanable, non-porous material must be installed in the staff area behind the sink (outside the staff washroom); this was mentioned on the previous routine inspection report. Water damaged ceiling tiles must be replaced.
- 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;
- Bar hand soap observed at the three-compartment sink and in the staff washroom. Only liquid or foam soap is to be used for hand washing. Bar soap discarded at time of inspection.
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Ambient air temperature of the walk-in cooler measured 13.5 degrees Celsius. Do not store potentially hazardous food in the walk-in cooler unless temperatures are maintained at 4 degrees Celsius or below.
- 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;
- Maintain pest control service reports onsite so that they are available for review by the Public Health Officer.
- 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 in the following areas: on the floor under the three-compartment sink, on the ledge at the front cash register, in a box of packaged marshmallows, on the purple shelving unit, on the floor in the grocery aisles, and on the bulk spice shelving unit. Clean and disinfect 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.
- Labneh and Akawi stored in the walk-in cooler measured internal temperatures of 14.4 degrees Celsius. Potentially hazardous food must be kept a 4 degrees Celsius or below. Four (4) buckets of Labneh and three (3) buckets of Akawi 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.
- Install monitoring thermometers in all refrigeration units.
- 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
- Rodent droppings observed in bulk service containers of garlic, anise, and nutmeg powders; insects observed in bulk service container of curry powder. Garlic, anise, nutmeg, and curry powders in bulk service containers discarded at time of inspection.
- 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
- Seven (7) dented/rusted cans of Larina roasted eggplant (2800gr) discarded at time of inspection.
- 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;