ARDMORE TEA ROOM
6499 QUINPOOL, HALIFAX · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
3 infractions
- 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.
- Dishwasher not dispensing sanitizer for the rinse cycle. Dishwasher must be fixed to allow adequate sanitation of utensils. All utensils must be sanitized manually in the sink until the dishwasher gets fixed.
- 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
- Monitor the cold prep fridge temperature and repair it if it does not come down to 4 degrees Celsius. Discontinue use of this fridge until able to maintain a temperature of 4 degrees Celsius or below.
- 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: Temperature logs for all cooling equipment.
- 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.
- Inspection
0 infractions
- Inspection
7 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;
- Broken light shield observed above the dough maker machine in downstairs kitchen. Replace light shield or ensure light bulbs are shatter proof.
- 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;
- - Chipped paint observed on the second shelf of the front counter under the drink dispenser machine. - Wall besides the stairs to basement has all chipped and peeling paint. - Paint the counter and the wall so that it is smooth, non-porous, and easily cleanable.
- 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.
- A gap observed at the back exit door. Ensure that the gap is filled 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;
- Handwashing sink in the downstairs kitchen was blocked. Handwashing station must be accessible for the use of workers at all times and adequately equipped with liquid hand soap and single-use paper towels in dispenser.
- 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 and debris buildup observed on wall below exhaust hoods in the downstairs kitchen. Non-food contact surfaces must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.
- 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 an empty rice cooker and shelves in the downstairs kitchen. All areas with droppings were cleaned and sanitized at the time of inspection.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Permit that was posted has expired. Replace with valid 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