BARIIS HALAL & PIZZA HOUSE
9005 COMMERCIAL, NEW MINAS · Food Establishment
3 inspections
- Inspection
5 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;
- Handwash sink adjacent to cooking line was blocked by a large fan. Fan was removed during the inspection. Ensure handwash sinks remain accessible at all times.
- 27(b) 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:
(b) the person wears sanitary clothing and footwear;
- Employees observed with bare feet/flip flops in the kitchen. Closed toe, non slip shoes required for proper hygiene and safety.
- 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;
- Staff unaware of sanitizing procedures for manual dishwashing. Staff educated during inspection and a bleach/water solution measuring 100ppm was made in the sanitizing sink. No surface sanitizer available upon entering the kitchen. Operator obtained a QUAT product and a solution measuring 200ppm was made.
- 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.
- Food items requiring refrigeration noted in an unplugged fridge. Food discarded during the inspection. Do not place processed produce or open containers of sauce in this fridge unless it is maintaining 4*C or less.
- 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.
- Rotten produce (tomatoes, lettuce and carrots) was noted and discarded during the inspection.
- 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
1 infraction
- 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.
- Food on buffet measured less than 60*C. Food was returned to the kitchen to reheat to 74*C before returning to the buffet. Do not place food in the buffet hot holding until it reaches a minimum 60*C. Buffet is not a re-heating deceive. Food must be hot(>60*C) when being placed in the unit. The unit must be turned on well in advance prior to placing food pans in.
- 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.
- Inspection
1 infraction
- 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
- Hot holding unit rack must rotate to meet manufacturers design specifications. Provide handwashing procedure signs at all handwash sinks and washroom. Repair / replace wall under 3 compartment sink so durable, smooth, & easily washable. Demonstrate & show that mechanical exhaust fans in washrooms are ducted to outside (or correct). For supplies to back door, install minimum 4 ft. barrier wall that defines receiving / storage area and protects kitchen. Ensure smooth and easily washable surfaces.
- 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.