Amin's Indian Food
961 MARGINAL, HALIFAX · Food Establishment
3 inspections
- Inspection
1 infraction
- 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.
- Observed hot food being held below 60C. Food was reheated to 74C or higher at this time.
- 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
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.
- Observed no sanitizer to be on-site. Provide a sanitizer. A sanitizer can be made by mixing 1/2 teaspoon of bleach with 1L 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.
- Observed hot food such as rice being hot held at 32C. Rice was reheated to 82C then placed in hot holding unit. Hazardous foods must be reheated to74C/165F before being placed in the hot holding equipment. Hot holding equipment is not meant to be used to reheat foods.
- 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.