ASAP Mabuhay Filipino Restaurant
5237 BLOWERS, HALIFAX · Food Establishment
7 inspections
- Inspection
3 infractions
- 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;
- Clean rodent droppings throughout the dishwashing area.
- 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;
- Counter tops and other food contact surfaces require cleaning and sanitizing.
- 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 items (raw, unprocessed meat & meat skewers) must be refrigerated when not actively being processed.
- 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;
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
2 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;
- There was no hand soap dispenser at the hand washing station. Purchase a pump hand soap dispenser and keep it stocked with hand soap.
- 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.
- Boxes of meat must be transferred to the refrigerator immediately after receiving. Meat that is being sectioned and skewered must be kept at room temperature for the minimum amount of time require for processing to avoid temperature abuse. Keep meat products at 4 Celsius or lower unless it is actively being processed or cooked. In accordance with section 3.3.3 of the Nova Scotia Food Retail and Food Services Code: Refrigeration Storage: All potentially hazardous food shall be stored at a temperature of 4°C (40°F) or less. This includes foods that have been prepared and cooled to be served cold. In accordance with 3.7.3.D of the Nova Scotia Food Retail and Food Services Code: Handling and Transfer of Foods: d. In transferring potentially hazardous foods, foods must be quickly moved into temperature controlled storage to minimize the time in which they are in the danger zone
- 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
6 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.
- Repair the rodent holes in the walls beneath the dishwashing sink and elsewhere in the establishment.
- 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;
- There was no hand washing soap at the designated hand washing sink at the time of the inspection. Hand washing soap is critical to food safety. Replace the hand washing soap supply. Hand washing soap must be placed in a dispenser.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- The grease trap for the manual dishwashing sink must be cleaned.
- 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;
- The spray bottle labelled "sanitizer" had no detectable sanitizer in it during the inspection. A supply of food contact surface sanitizer is needed to clean up spills of potentially hazardous food items and before and after each shift of food preparation. Prepare this solution each day that food preparation is taking place in the kitchen. Mixing instructions have been placed in the kitchen.
- 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;
- The supply of dish soap and bleach on site during the inspection was critically low. Soap is highly important for dishwashing to remove debris so that food contact items may be adequately sanitized. The dishwashing area must have a supply of food contact sanitizer. To prepare bleach as a sanitizer in the dish sink, add 1/2 tsp bleach to each litre of water in the sanitizing sink. Instructions on how to prepare this sanitizer and how to appropriately wash dishes using a 3 compartment sink have been added to the food preparation area.
- 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;
- Thoroughly clean and sanitize the food preparation, storage, and dish washing areas. Clean rodent droppings from beneath the dishwashing sink. Clean up meat juice spills and blood on the floor from the meat cutting table. Clean and sanitize the meat cutting table and cutting boards. Clean and sanitize the countertops around the cooking area.
- 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
- 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;
- No hand towels were available at the hand washing station. Do not prepare food without the ability to adequately wash and dry hands.
- 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;
- Remove garbage build-up throughout the facility and rotten meat products in the dishwashing sink.
- 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;
- Flies noted throughout the facility, landing on meat products. Maggot covered, rotted meat found in the dishwashing sink. Control the flies in the facility to prevent contamination of food products intended for consumption.
- 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;