Ben & Florentine
26 PEAKVIEW, HALIFAX · Food Establishment
3 inspections
- 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.
- Fill gaps in the ceiling around pipes/wires in the back prep area and around the plumbing of the back hand wash sink.
- 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 wash stations must be accessible at all times and be used for no other purpose other than hand washing; remove dishes from the front hand wash stations and unblock the back prep area hand wash station.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Discontinue storing clean dishes (lids) in cardboard boxes. Discontinue using single-use containers as scoops for food dispensing; use scoops made of food grade materials and that have a handle to extend out of the food.
- 27(d) 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:
(d) the person washes their hands as often as is necessary to prevent contamination of food;
- Personnel must wash their hands after handling soiled dishes prior to handling clean dishes.
- 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: in the storage shelf below the coffee machines and on the floor under the milk grate storage in the back prep area.
- 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 must be heated to an internal temperature of 74 degrees Celsius prior to stocking in the hot holding unit at 60 degrees Celsius; hollandaise sauce in the hot holding unit measuring an internal temperature of 50.1 degrees Celsius was reheated at time of inspection.
- 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.
- Room temperature holding of potentially hazardous food (e.g. eggs) must be time marked: a. Potentially hazardous foods that are intended for immediate consumption may be displayed or held for service above 4°C and below 60°C for no more than two hours, before which time they must be used, refrigerated, or frozen. b. Potentially hazardous foods intended for immediate consumption and displayed or held for service at room temperature for more than two hours must be consumed within four hours from the time they were removed from temperature control or discarded. c. Potentially hazardous foods that are intended for immediate consumption may be displayed or held for service above 4°C and below 60°C for no more than four hours, after which they must be discarded.
- 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
0 infractions