BEST CHOICE CHINESE FOOD
28 TITUS, HALIFAX · Food Establishment
12 inspections
- Inspection
0 infractions
- Inspection
3 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.
- Repair/finish wall behind the kitchen hand wash sink and the three-compartment sink.
- 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 manufacturer instructions for the desktop meat slicer and keep them onsite.
- 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 following areas to remove grease and food debris build-up: on the floor under the cookline.
- 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
11 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Replace water damaged ceiling tiles above the receiving door.
- 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.
- Repair/finish wall behind the kitchen hand wash sink and the three-compartment sink; fill hole in the wall by the fire extinguisher in the back hallway; install pest proof door sweep on the bottom of the back entrance door.
- 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;
- Stock paper towel in/on a dispenser at the hand wash sink in the front server area.
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- Remove storage blocking the customer washroom.
- 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 and sanitize the interior surfaces of the desktop meat slicer to remove old debris build-up; obtain manufacturer instructions and keep them onsite.
- 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.
- Resurface or replace cutting boards observed with excessive gashes and staining as they are no longer easily cleanable.
- 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.
- Repair or replace rusty shelves in the glass front reach-in cooler and the walk-in cooler as they are no longer easily cleanable and may contaminated food.
- 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 following areas to remove grease and food debris build-up: on the floor behind chest freezers/reach-in coolers, on the floor under the cookline, and on interior surfaces of the reach-in coolers.
- 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: on the floor under/behind the butcher block, on the floor under the microwave storage shelf, on the floor by the rice storage containers, on the shelves in the dry storage room, and on the floor in the electrical room. Remove sticky traps observed with live/dead cockroaches of various life stages; provide most recent pest control service report for treatment of cockroaches to the Public Health Inspector.
- 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.
- Do not combine new food with old food; if restocking store new food in a separate container and use the old food first.
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- Food, equipment, and dishware used for the purpose of the restaurant must not be stored in the staff room.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
0 infractions
- 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.
- Holes observed in the wall under the microwave in the kitchen and around the door in the dry storage room. Fill holes to prevent entry and movement of pests.
- 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
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;
- Rodent droppings observed on the floor by the front service counter and by the walk-in cooler. Clean and sanitize areas affected by rodent droppings.
- 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;
- Inspection
3 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.
- Front and back entrance doors observed propped open when not in active use. Doors must remain closed or install adequate screen doors to prevent entry of pests.
- 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;
- Extra cleaning required in hard to reach areas - behind/under equipment and along floor/wall junctions.
- 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 front service counter and by the walk-in cooler. Clean and sanitize areas affected by rodent droppings.
- 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
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;
- Clean knives observed stored between the cold top reach-in cooler and the counter; this is not a sanitary area to store clean utensils. Knives removed at time of inspection.
- 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.
- Rusty shelves observed in the Coca Cola reach-in cooler. Repair or replace rusty shelf so that it does not contaminate food and it is easily cleanable.
- 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;
- Dust build-up observed on the fan guards in the walk-in cooler. Clean fan guards so that dust does not contaminate food.
- 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 under the front dry storage shelves, on the dry storage shelves in the back storage room near the rear door, and on the pallet storage where the rice/flour is stored. 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.
- Opened cans of pineapple, mushrooms, and corn observed stored in the reach-in cooler. Opened cans of food to be stored for later use must be transferred to clean food grade containers with lids. Opened canned food transferred to clean plastic containers at time of inspection.
- 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;
- Inspection
0 infractions
- Inspection
4 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.
- Back receiving door observed opened when not in active use and a screen curtain in place. Screen curtains are not effective in preventing entry of pests. Install a solid screen door.
- 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;
- Debris build-up on the walls in the back hallway. Clean walls to remove 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;
- Rodent droppings observed at the back of the storage shelves in the server area and across from the cookline. Clean and disinfect affected areas.
- 50(b) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored
(b) in a manner that does not contaminate food or food preparation areas.
- Personal vitamins observed stored in the reach-in cooler at the kitchen entrance. Store personal items in a labelled container to separate from restaurant items.
- 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
6 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.
- Back receiving door observed opened when not in active use and a screen curtain in place. Screen curtains are not effective in preventing entry of pests. Install a solid screen door.
- 49(2)(a) Before being placed in the dry storage room or designated area, opened packages of food ingredients and food packaging materials must be
(a) transferred to clean, suitably covered containers or be sealed and securely closed; and
- Opened bags of rice observed stored directly outside the staff washroom. Store food away from the washroom and in food grade containers to protect from contamination.
- 50(b) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored
(b) in a manner that does not contaminate food or food preparation areas.
- Personal vitamins observed stored in the reach-in cooler at the kitchen entrance. Store personal items in a labelled container to separate from restaurant items.
- 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 at the back of the storage shelves in the server area and across from the cookline. Clean and disinfect affected areas.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- No hot water available in the Food Establishment. Potable hot and cold water at adequate pressure and volume must be available to allow for proper hand washing, cleaning, and dish washing. Contact a plumber to restore hot water.
- 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;
- Debris build-up on the walls in the back hallway. Clean walls to remove debris build-up.
- 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.