BAI WEI GRILL BAR
1075 QUEEN, HALIFAX · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
2 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;
- Clean and sanitize exterior and interior of stand up refrigerators and deep freezers.
- 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;
- In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.
- 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;
- Inspection
0 infractions
- 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.
- Remove excessive storage in the basement. Excessive storage promotes harbourage areas for rodents. Items that are not used for the purpose of the food establishment must be removed from the premise.
- 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;
- Hand sinks must be stocked with liquid soap in a dispenser.
- 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;
- Chemical dishwasher had a chlorine concentration of 0ppm during inspection. Discontinue use until professionally repaired to maintain a concentration of 100ppm. Manually sanitize dishes with bleach and water using wash, rinse and sanitize method.
- 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 and sanitize the floors and walls in the back corner of the kitchen, by the dishwasher, behind the steel shelves, underneath the shelves in all storage rooms.
- 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 disinfect areas affected by rodent droppings including the back corner on the kitchen on the floor, in all three storage rooms underneath large pieces of equipment and shelves and under booths in dining room.
- 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(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;
- Hand sinks must be equipped with hot and cold potable water, liquid soap and paper towel in dispensers and not used for any other purpose then handwashing.
- 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;