Skip to content
Loading map…

BB.Q Chicken Quinpool

6238 QUINPOOL, HALIFAX · Food Establishment

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    5 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;
      • Obtain adequate shelving to store boxes of sauces in dry storage room. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • Discontinue using Lysol on food contact surfaces. Lysol is not an approved food safe sanitizer. Bleach available on site. Bleach sanitizer in spray bottle in front area was measured too strong. It was diluted to 100 ppm at the time of inspection. Mix 1/2 tsp unscented concentrated household bleach per litre water to prepare a 100 ppm chlorine sanitizer. In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • No probe thermometer available. Obtain a probe thermometer with the ability to measure hot and cold temperatures so that food safety temperatures of potentially hazardous foods can be verified.
    • 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.
      • Scoop was observed left inside the ice machine. Scoop must be stored outside the ice machine in a separate clean container to prevent contamination of ice by scoop handle.
    • 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. Temperatures must be recorded at least once daily.
  3. Inspection

    0 infractions