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Atithi Indian Takeout & Pizza

1560 GRAFTON, HALIFAX · Food Establishment

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. 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;
      • The staff washroom requires a supply of pump hand soap.
    • 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;
      • No food contact surface sanitizer was present at the time of the inspection. To prepare food contact surface sanitizer, mix 2.5mL (1/2 tsp) household unscented chlorine bleach with 1 litre (1qt) tap water. This may be applied after cleaning with a bucket and rag, or with a spray bottle and allowed to air dry.
  4. Inspection

    0 infractions

  5. 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;
      • In accordance with the Nova Scotia Food Retail and Food Services Code: 4.1.10 Maintenance of Cutting Surfaces Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    • 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.
      • The kitchen door must remain shut. If the kitchen door must be opened for ventilation, install a screen door to prevent the admittance of pests to the restaurant.
    • 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 for hand washing in the main floor washroom.
    • 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;
      • Repair the paper towel dispenser in the main floor food preparation area to facilitate regular hand washing.
    • 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;
      • No food contact surface sanitizer was available in the kitchen at the beginning of the inspection. Acquire non-scented, household chlorine bleach and prepare the solution by mixing 1/2TSP (2ml) bleach to 1 litre of water. Prepare this mixture daily and use it regularly to sanitize food contact surfaces.
    • 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;
      • Regularly sanitize, with food contact surface sanitizer, the surfaces used to cut food items that are ready to eat. Switch out knives, tongs, and pizza cutters at least every two hours, or if they become soiled, with appropriately cleaned and sanitized utensils.
    • 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 up rodent droppings in the main floor food preparation area and in the dishwashing area upstairs.
    • 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.
      • Pizza hot holding device was unable to maintain 60 Celsius or greater. This device was removed from service and the second device was utilized. Do not use the pizza hot holding device on the counter to hold pizza until it is verified with a separate thermometer to be able to hold pizza at or above 60 Celsius.
    • 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.
      • Small bar refrigerator upstairs containing food that requires refrigeration to maintain food safety was at 11 Celsius. Do not use this refrigerator to store potentially hazardous foods. Food items that required refrigeration were discarded.