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ARTHUR'S URBAN MARKET

1591 HOLLIS, HALIFAX · Food Establishment

6 inspections

  1. Inspection

    0 infractions

  2. Inspection

    4 infractions

    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Bakery equipment (i.e., dough moulder, bread slicer) must be cleaned and sanitized more frequently.
    • 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;
      • A separate food-grade sanitizer must be available in meat processing room and produce room.
    • 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;
      • An extensive clean is required of entire facility due to build-up of rodent droppings.
    • 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following: a) protect the food from contamination, b) provide an environment that adequately controls contamination, c) protect the food from damage likely to make the food inedible.
      • Food items stored on window sill in bakery must be kept in food-grade containers to prevent access by pests.
  3. Inspection

    1 infraction

    • 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;
      • Observed a build-up of rodent droppings around perimeter of bakery area (i.e., along window sills, under/behind equipment). Clean and disinfect all areas affected by rodent droppings.
  4. Inspection

    0 infractions

  5. Inspection

    1 infraction

    • 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;
      • Rodent droppings observed along walls, under shelving units, behind equipment and in hard to reach areas in various locations including bakery area, dishwashing area and back prep kitchen. Ensure rodent droppings are cleaned and all areas are thoroughly disinfected.
  6. Inspection

    3 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;
      • No hand wash sink available at the hot service case next to the cash register. Install a hand wash sink equipped with hot/cold water under pressure, a paper towel dispenser, and liquid hand soap next to the hot service case.
    • 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: Bakery department - on the floor under the shelving next to the hand wash sink, under the two-compartment sink, on the floor between the proofers, and on the floor behind the oven. Dead mouse observed on the floor under the two-compartment sink. Meat department - on the floor under the shelving. Main kitchen - on top of the bottom Rationale oven, on the floor under the dish washer, on the window ledges, and on the trays on the bottom shelves and on the floor under the shelving in the walk-in cooler. Produce department - on the bottom shelf below the prep table. Clean and sanitize all areas affected by rodent droppings.
    • 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.
      • Packages of raw poultry observed stored in the display cooler next to and above other packaged food. Raw poultry must be stored separated or below other food.