ARMVIEW GRILL
7156 CHEBUCTO, HALIFAX · Food Establishment
17 inspections
- Inspection
0 infractions
- 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;
- Repair or replace rusty shelf observed below the prep table across from the high-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.
- Fill holes in the corners of the bottom step near the ice machine 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;
- Stock paper towel in the dispenser at the hand wash sink in the back prep area.
- 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(d) the person washes their hands as often as is necessary to prevent contamination of food;
- Dish washing personnel must wash their hands prior to handling clean dishes.
- 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 floor under the soup station, under the toaster and Altoshaam prep tables, on the floor under the oven, on the floor under the upright reach-in freezer, on the floor under the dry storage rack shelves and on the bottom shelf under the prep table, at floor/wall junctions in the back prep area, on the floor under the storage shelves and on the bottom shelves under prep tables in the upstairs prep kitchen, and on the bottom shelves under the front server counter.
- 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 floor under the soup station, under the toaster and Altoshaam prep tables, on the floor under the oven, on the floor under the upright reach-in freezer, on the floor under the dry storage rack shelves and on the bottom shelf under the prep table, at floor/wall junctions in the back prep area, on the floor under the storage shelves and on the bottom shelves under prep tables in the upstairs prep kitchen, and on the bottom shelves under the front server counter.
- 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.
- Potentially hazardous food (e.g. chicken soup, ham) must be cooled 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. 15L of chicken soup was broken down into shallower portions and whole hams were cut into smaller portions 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.
- Potentially hazardous food (e.g. chicken soup, ham) must be cooled 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. 15L of chicken soup was broken down into shallower portions and whole hams were cut into smaller portions at time of inspection.
- 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.
- Maintain refrigeration temperature logs at least once daily; maintain cleaning and sanitation logs.
- 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
3 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 pest proof door sweep on the exterior door to the upstairs kitchen (replace rubber stopper to fill hole in the left corner).
- 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: at floor/wall junctions behind the Alto-shaam/upright reach-in freezer/combi oven, at floor/wall junctions under the clean dish/spice storage shelves, on the stairway landing by the ice machine, at floor/wall junctions under the dry storage shelves and behind the cookline in the upstairs prep kitchen, and on the floor in the upstairs staff area/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;
- Clean and sanitize the following areas affected by rodent droppings: at floor/wall junctions behind the Alto-shaam/upright reach-in freezer/combi oven, at floor/wall junctions under the clean dish/spice storage shelves, on the stairway landing by the ice machine, at floor/wall junctions under the dry storage shelves and behind the cookline in the upstairs prep kitchen, and on the floor in the upstairs staff area/washroom.
- 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
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.
- Fill holes at the bottom left of the bottom stair near the ice machine and at the bottom left of the top stair to the basement.
- 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 exterior door to the upstairs kitchen and on the mechanical rooms door in the upstairs staff area.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Stock paper towel in the dispenser at the hand wash sink in the upstairs staff washroom.
- 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.
- Move potentially hazardous food in the cold-top prep cooler across from the flat top grill to another functioning refrigerator until the cooler has been serviced and temperatures are maintained at 4 degrees Celsius or below.
- 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(d) the person washes their hands as often as is necessary to prevent contamination of food;
- Food handlers must wash their hands after handling raw eggs.
- 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: at floor/wall junctions behind the Alto-shaam/upright reach-in freezer/combi oven, in the stainless steel cover storage bin, at floor/wall junctions under the clean dish/spice storage shelves, at floor/wall junctions in the back storage/food prep area by the walk-in cooler, on the stairway landing by the ice machine, at floor/wall junctions under the dry storage shelves and behind the cookline in the upstairs prep kitchen, and on the floor in the upstairs staff area/washroom.
- 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.
- Gravy in the hot holding unit that measured an internal temperature of 49.2 degrees Celsius was reheated to 74 degrees Celsius and is to be hot held at 60 degrees Celsius or above.
- 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.
- Tightly covered container of cooling broccoli soup in the walk-in cooler was uncovered at time of inspection to allow for quick cooling. 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. 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.
- 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.
- Records refrigeration temperatures at least once daily and maintain temperature logs onsite for review by the Public Health Inspector.
- 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
0 infractions
- Inspection
3 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.
- Fill hole observed at the 4th stair at the stairwell near the back receiving door to prevent entry and movement of pests.
- 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 shelving in the walk-in cooler, on the floor under the cookline in the catering kitchen, and in the storage container for clean pasta/mixer attachments in the catering kitchen. Clean and sanitize all areas affected by rodents. Store pasta/mixer attachments in a container with a fitted cover.
- 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/freezer temperature logs and cleaning/sanitation logs not maintained. Logs must be completed at least daily and maintained onsite for review by the Public Health Officer.
- 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
10 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.
- Fill hole observed at the 4th stair at the stairwell near 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;
- No paper towel dispenser available at the bar hand wash sink. Provide a paper towel dispenser at the bar hand wash sink.
- 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 not functioning. Replace batteries.
- 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 food hygiene training certification must be available onsite to provide to 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: at the floor/wall junction under the toaster prep table, at the floor/wall junctions in the bakery prep area, on the floor under shelving in the walk-in cooler, at floor/wall junctions in the back prep/storage area, on the upstairs stairwell, on the floor under shelving in the catering kitchen, on the stand of the mixer in the catering kitchen, on the floor under the cookline in the catering kitchen, and in the storage container for clean pasta/mixer attachments in the catering kitchen. Clean and sanitize all areas affected by rodents.
- 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.
- Quat sanitizer measured too strong and was diluted to 200ppm at time of inspection. Ensure staff are educated on the manufacturer mixing instructions. Sanitizer spray bottle was observed with no label and was labelled at time of inspection. Chemicals removed from original containers must be clearly labelled to identify contents.
- 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 hot and cold internal temperatures of food.
- 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.
- Ice scoop observed store directly in the ice in the bar. Store the ice scoop in a sanitary manner to protect ice from contamination by the scoop handle.
- 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.
- In-use utensils observed stored in containers of room temperature water. Discontinue storing in-use utensils in room temperature water. Acceptable methods of in-use utensil storage include a dipper well, a hot holding well, under refrigeration, or wiped clean with a sanitize solution and stored in a clean container and then cleaned and sanitized every 4 hours.
- 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/freezer temperature logs and cleaning/sanitation logs not maintained. Logs must be completed at least daily and maintained onsite for review by the Public Health Officer.
- 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
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.
- Kitchen exist door observed propped open when not in active use. Doors to the outside must be kept close when not in active use to prevent entry of pests. Install a fitted screen door.
- 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
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.
- Kitchen exist door observed propped open when not in active use. Doors to the outside must be kept close when not in active use to prevent entry of pests. Install a fitted screen door.
- 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.
- Kitchen exist door observed propped open when not in active use. Doors to the outside must be kept close when not in active use to prevent entry of pests. Install a fitted screen door.
- 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 in the catering kitchen observed empty; restocked at time of inspection.
- 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.
- Aquafina reach-in cooler in the catering kitchen measured an ambient air temperature of 16.4 degrees Celsius. Moldy sliced onions and batter mix were discarded at time of inspection. Discontinue use of this reach-in cooler under temperatures are maintained at 4 degrees Celsius or below.
- 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;
- Dust build-up observed on the ceiling and walls in the stairwell to the catering kitchen. Clean ceiling and walls to remove dust 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 under the toaster station, on the floor under the oven, on the floor under the bakery area prep table, on the floor under the dry storage shelves by the walk-in cooler, on the floor under dry storage shelves and around the mixer in the catering kitchen, and on top of dry storage containers and bottom shelves of prep tables in the catering kitchen. Dry storage containers were cleaned and sanitized at time of inspection. Clean and sanitize remainder of areas affected by rodent droppings.
- 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 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.
- 10L containers of chowder and chicken/rice soup observed cooling in the walk-in cooler. Internal temperatures measured 47 and 38 degrees Celsius. Chowder and chicken/rice soup were cooked around 11am. Chowder and soup were moved to an ice bath at time of inspection. Potentially hazardous food must be cooled from 60 degrees Celsius to 20 degrees Celsius within 2 hours or less and from 20 degrees Celsius to 4 degrees Celsius in 4 hours or less. Use proper cooling methods such as small batches, shallow pans, blast chiller, ice wand, or ice bath.
- 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.
- In-use utensils observed stored in containers of room temperature water. Discontinue storing in-use utensils in room temperature water. Acceptable methods of in-use utensil storage include a dipper well, a hot holding well, under refrigeration, or wiped clean with a sanitize solution and stored in a clean container and then cleaned and sanitized every 4 hours.
- 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
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.
- Gap observed at the bottom of the entrance door by the ice machine in the back prep/storage room. Install pest proof weather stripping to prevent entry of pests.
- 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)(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 soup station, along the floor/wall junctions by the Alto-Shaam, on the floor under the prep table and rack shelving in the dry storage area, on the tray where the cutting boards are stored, in the slicer attachment storage container in the dry storage area, at floor/wall junctions in the back prep/storage area, on the floor under the dry storage shelving in the upstairs prep kitchen, on the floor around the upstairs cooking equipment, on the floor in the upstairs electrical room, and on the floor in the staff washroom. Majority of areas affected by rodent droppings 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.
- Obtain containers with tight fitting covers to store mesh bags of onions in to protect from contamination.
- 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 the tote containers where mesh bags of yellow (1/2 bag) and red (1 bag) onions are stored. Bags of onions were discarded at time of inspection.
- 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
1 infraction
- 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 shelves at the front server station, in utensil storage trays in next to the prep station table, on the bottom shelf of the prep station table, on the floor under the dry storage shelves next to the walk-in cooler, on the floor under the shelves in the upstairs prep kitchen, and on the mixer stand. Utensils and storage trays cleaned and disinfected at time of inspection. Clean and disinfect all other areas affected by rodent droppings.
- 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;
- Inspection
5 infractions
- 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 required at the hand wash sink in the bar.
- 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 throughout the main kitchen. Thoroughly clean hard to reach areas to remove debris to prevent attraction of pests.
- 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 shelves at the front server station, in utensil storage trays in next to the prep station table, on the bottom shelf of the prep station table, on the floor under the dry storage shelves next to the walk-in cooler, on the floor under the shelves in the upstairs prep kitchen, and on the mixer stand. Utensils and storage trays cleaned and disinfected at time of inspection. Clean and disinfect all other 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.
- Whole frozen turkey, beef top sirloin, and sausages observed thawing at room temperature. Frozen potentially hazardous food must be thawed appropriately - i. under refrigeration at 4 degrees Celsius or less ii. completely submerged in cold running water; iii. as part of the cooking process (but only when thawing is taken into consideration in determining cooking time); and iv. by microwaving Food moved to the walk-in cooler 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.
- Ice scoop observed stored directly in the ice used for beverages at the bar. The ice scoop must be stored in a manner to protect the ice from contamination. Ice scoop removed at time of inspection.
- 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;
- Inspection
0 infractions
- 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;
- Paper towel dispenser required at the hand wash sink in the seacan.
- 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;