Banh Mi A&B
6172 QUINPOOL, HALIFAX · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
9 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;
- Handwashing sink in the kitchen was out of paper towel. Paper towel were restocked at the time of inspection. Handwashing stations must be equipped with single-use paper towels and liquid hand soap in dispensers at all times.
- 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;
- Observed food debris and spills inside chest freezer next to ice machine in the basement. No food was stored in this freezer at the time of inspection. Clean and sanitize the freezer. All fridges and freezers must cleaned at a frequency to avoid buildup of food debris.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- No certified food handler present on-site. At least one certified food handler must be present during all hours of operation. A proof of valid food handler certification must be provided to Public Health Officer upon request.
- 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;
- Mold observed on the interior surfaces of the ice machine in the basement. Discard ice and clean and sanitize the ice machine according to the manufacturers instructions. Increase frequency of cleaning ice machine.
- 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 by the chest freezer next to ice machine in basement. Clean and sanitize 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.
- Ice scoop observed stored in ice bin in the front prep area. Ice scoops must be stored outside the ice machine/bin in a separate clean container to prevent contamination of ice by the scoop handles.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Temperature logs for all cooling equipment.
- 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.
- Observed pork rib out belly stored in an open flat tray on top of other food items in one of the chest freezers in basement. It was removed and stored in a covered container in a freezer upstairs at the time of inspection. Food must be stored in a manner to prevent contamination of all food items. Juices from raw meat can contaminate other food items.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Food establishment permit posted on-site was expired. Replace with valid permit.
- 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
0 infractions