ASHBURN GOLF CLUB
3250 JOSEPH HOWE, HALIFAX · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
3 infractions
- 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.
- Repair leak at the server hand wash sink.
- 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.
- Resurface cutting boards observed with excessive gashes and staining or obtain new cutting boards.
- 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 contaminated by rodent droppings: at floor/wall junctions under the bakery prep tables, on the floor under the shelves in the dry storage room, and under the ingredient roller bins.
- 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.
- Inspection
0 infractions
- Inspection
7 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 cookline hand wash sink.
- 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;
- Build-up observed on interior surfaces of the ice machine. Discard ice and clean and sanitize the ice machine according to the manufacturers instructions.
- 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 build-up observed on the floor under the prep line and cookline. Clean and sanitize to remove food and grease debris build-up.
- 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 build-up observed on the knobs of the grill on the cookline. Clean and sanitize grill knobs to remove grease 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 chemical storage rack shelving, on the floor under the shelving by the office, on the floor and on equipment storage shelving throughout the bakery area and under the wooden prep table, on the red mixer stand, and on the floor along the service station. Areas affected by rodent droppings were cleaned and sanitized at time of inspection.
- 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.
- Chemical spray bottle observed with no label. Chemicals removed from original containers must be clearly labelled to identify contents.
- 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.
- Discontinue storing ice cream scoop/pie utensil 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 sanitizer solution and stored in a clean container and then cleaned and sanitized every 2 hours.
- 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;