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Bayers Lake Superstore #358

210 CHAIN LAKE, HALIFAX · Food Establishment

8 inspections

  1. Inspection

    1 infraction

    • 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-use deli slicers must be dismantled for washing, rinsing, and sanitizing at least every 4 hours.
  2. Inspection

    1 infraction

    • 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 affected by rodent droppings: floor/wall junctions throughout HMR (including in the back prep room and in the walk-in cooler), at floor/wall junctions in the Fresh-to-Go walk-in cooler, under the three-compartment sink in the Deli, on the floor under the sourdough retail shelves, on the floor by the hot water heater/computer in the Bakery, at floor/wall junctions along the storage/dish washing in the Bakery.
  3. Inspection

    3 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Adjust the following storage shelves so that the bottom shelf is at least 6 inches off the floor: next to the three-compartment sink in HMR, and next to the hand wash sink in the Deli, next to the walk-in cooler in the Bakery.
    • 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.
      • Insect control devices that are used to electrocute flying insects must be located at least 2 m (6 ft) away from any food handling or storage areas (e.g. clean dish storage at three/two-compartment sinks).
    • 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 affected by rodent droppings: floor/wall junctions throughout HMR (including in the back prep room and in the walk-in cooler), at floor/wall junctions in the Fresh-to-Go walk-in cooler, under the three-compartment sink in the Deli, on the floor under the sourdough retail shelves, on the floor by the hot water heater/computer in the Bakery, at floor/wall junctions along the storage/dish washing in the Bakery.
  4. Inspection

    7 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Adjust the following storage shelves so that the bottom shelf is at least 6 inches off the floor: next to the three-compartment sink in HMR, and next to the hand wash sink in the Deli, next to the walk-in cooler in the Bakery.
    • 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.
      • Insect control devices that are used to electrocute flying insects must be located at least 2 m (6 ft) away from any food handling or storage areas (e.g. clean dish storage at three/two-compartment sinks).
    • 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 the floors in the Produce walk-in cooler to remove excessive food/debris 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;
      • Clean and sanitize the following areas affected by rodent droppings: floor/wall junctions throughout HMR (including in the back prep room and in the walk-in cooler), at floor/wall junctions in the Fresh-to-Go walk-in cooler, on the floor under the storage shelves next to the hand wash sink/display cooler in the Deli, on the floor under the prep tables, three-compartment sink, and the under the shelves in the walk-in cooler in the Deli, on the floor under the sourdough retail shelves, on the floor by the hot water heater/computer in the Bakery, at floor/wall junctions along the storage/dish washing in the Bakery, and on the non-food contact surface of the scale/wrapper in Meat/Seafood (cleaned and sanitized at time of inspection).
    • 47(2)(b) An operator must (b) ensure that refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours is clearly marked at the time it is prepared to indicate the date by which the food must be consumed.
      • Opened packages of deli meats that may be held for longer than 24 hours must be clearly marked at the time it is prepared to indicate the date by which the food must be consumed.
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Renew Food Establishment Permit that expired on March 17, 2025 within the next 5 business days.
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Renew Food Establishment Permit that expired on March 17, 2025 within the next 5 business days.
  5. Inspection

    1 infraction

    • 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.
      • Hole observed in the wall under the phone/cake décor table and behind the ovens in the Bakery Department. Fill holes to prevent entry and movements of pests.
  6. Inspection

    7 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.
      • Hole observed in the wall under the phone/cake décor table and behind the ovens in the Bakery Department. Fill holes to prevent entry and movements of pests.
    • 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 soap dispenser at the hand wash sink in the back prep room in HMR observed empty and was restocked at time of 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;
      • Paper towel dispenser at the Produce hand wash sink observed empty and was restocked at time of inspection.
    • 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 brush/piping bags in the Bakery and clean meat scrappers in the Meat Department observed stored on the faucet of the three-compartment sink. Clean utensils must be stored in a sanitary manner to protect from contamination.
    • 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;
      • Egg debris build-up observed in the reach-in cooler on the retail floor. Clean reach-in coolers to remove 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;
      • Food spills observed on the floor in the Product walk-in cooler. Clean floors in the walk-in cooler.
    • 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 in the following areas: at the floor/wall junctions in the back prep room and walk-in cooler in HMR, at floor/wall junctions next to the three-compartment sink in HMR and Fresh-to-Go, at floor/wall junctions in the Deli walk-in cooler, on the floor next to the water heater in the Bakery, and on the floor under the shelving between the three-compartment sink and walk-in cooler in the Bakery. Clean and sanitize areas affected by rodent droppings. Two dead rodents on sticky traps observed on the floor under the Bakery phone/cake décor desk. Remove and discard the dead rodents.
  7. Inspection

    0 infractions

  8. Inspection

    8 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 piping bags and oil brush observed stored on the faucet of the three-compartment sink in the Bakery; clean mesh gloves/meat scraper observed stored on the faucet of the three-compartment sink in the Meat department. Clean utensils and equipment must be stored in a sanitary manner to protect from contamination.
    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Food handler stated that the deli slicer in the Deli is cleaned and sanitized 2-3 times a day. The deli slicer must be cleaned and sanitized every 2 hours of continuous use.
    • 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 at the hand wash sink in the Seafood department observed empty. Paper towel dispenser restocked at time of inspection.
    • 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;
      • Food spills and debris observed on the floor in the Dairy walk-in cooler. Clean and sanitize floor in the Dairy walk-in cooler to remove food spills and debris.
    • 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;
      • A few rodent droppings observed on the floor under the shelving in the HMR cold prep room and on the floor by the dry storage shelves in the Deli. Clean and sanitize areas affected by rodent droppings.
    • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
      • Pizza slices stored at room temperature did not have time markings to indicate removal from display. Food handler also indicated that pizza slices are removed from room temperature hold after about 3 hours, packaged and then put out in the coolers on the sales floor for sale. Potentially hazardous food time controlled for safety at room temperature must be time marked. Pizza slices removed from room temperature holding after 3 hours must be chilled to below 4 degrees Celsius in the blast chiller prior to packaging for cold sale.
    • 47(2)(b) An operator must (b) ensure that refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours is clearly marked at the time it is prepared to indicate the date by which the food must be consumed.
      • Mock chicken deli meat in the Deli service case observed opened, but with no date marking. Refrigerated, ready-to-eat food held longer than 24 hours must be clearly marked with the date that the package was opened to indicate the date by which the food must use used.
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Food Establishment Permit expired January 13, 2024. Renew permit within the next 5 business days.