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Beyond Pho Vietnamese Cuisine

5518 SPRING GARDEN, HALIFAX · Food Establishment

14 inspections

  1. Inspection

    2 infractions

    • 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.
      • Ensure the basement sanitizer dispenser is serviced or follow alternate options while decommissioning this set-up. Obtain test strips to test and verify the concentration of the solution.
    • 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
      • Ensure open packages of food packaging materials are stored in sealed, secure containers to prevent pest contamination.
  2. Inspection

    4 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;
      • In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. No food handling to occur in the basement prep area until the hand wash station is re-installed.
    • 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.
      • Ensure the basement sanitizer dispenser is serviced or follow alternate options while decommissioning this set-up. Obtain test strips to test and verify the concentration of the solution.
    • 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 (as discussed during the inspection)
    • 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
      • Ensure open packages of food packaging materials are stored in sealed, secure containers to prevent pest contamination.
  3. 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.
      • In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry 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;
      • In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
    • 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 accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers).
    • 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 - Cleaning logs
  4. Inspection

    8 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.
      • In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry 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;
      • Ensure hand wash stations are accessible at all times.
    • 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.
      • - Remove the protective covering from the walk-in cooler.
    • 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;
      • Deep clean the kitchen to address the 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;
      • In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers) and/or after each use. Ensure a log is available to verify this.
    • 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.
      • Ensure the basement sanitizer dispenser is serviced. Obtain test strips to test and verify the concentration of the solution.
    • 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 (as discussed during the inspection)
    • 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
      • Ensure open packages of food packaging materials are stored in sealed, secure containers to prevent pest contamination.
  5. Inspection

    10 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.
      • Ensure the back door is closed at all times.
    • 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;
      • In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise.
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • In accordance with Section 2.7 of the NS Food Retail and Food Services Code, you must supply the food premise with artificial light to ensure the safe and sanitary storage of food and food packaging materials.
    • 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.
      • - Remove the protective covering from the walk-in cooler. - Address the rust on the storage surfaces. - Replace/resurface cutting boards with cuts and stains.
    • 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;
      • Deep clean the kitchen to address the 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;
      • In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers) and/or after each use. Ensure a log is available to verify this.
    • 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 surfaces contaminated by pest droppings. Forward the most recent pest control report for review.
    • 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.
      • Ensure the basement sanitizer dispenser is serviced. Obtain test strips to test and verify the concentration of the solution.
    • 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 (as discussed during the inspection)
    • 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
      • Ensure open packages of food packaging materials are stored in sealed, secure containers to prevent pest contamination.
  6. Inspection

    0 infractions

  7. Inspection

    5 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;
      • Observed walls in one of the storage rooms to have a foam like substance coming out of the seams and the materials used for the walls were not smooth and easily cleanable. Remove foam like substance and replace it with a material that is smooth and easily cleanable. Provide materials for the walls that are smooth and easily cleanable.
    • 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.
      • Observed harbourage being stored in some sections of the basement. Harbourage provides shelter for rodents and pests. Remove/discard all harbourage and items not being used for day to day business operations.
    • 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;
      • Observed no hand soap and no paper towels at the hand wash station in the downstairs area. Provide hand soap and paper towels in a dispenser.
    • 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.
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: supply adequate shelving in order that all materials may be stored off the floor;ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable. Observed a wooden shelving units and pallets being used as shelves. Prep wood so it is smooth and easily cleanable.
    • 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;
      • In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure stored items are protected from contamination such as water leakage, pest infestation or any other unsanitary condition by:storing non-food items such as utensils, take out cups/containers, etc, at least 15cm off the floor. In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure that the facilities used for the storage of food, food ingredients, equipment and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging must be designed and constructed so that they:iii. restrict pest access and harbourage;
  8. Inspection

    8 infractions

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, if the alterations are major or involve items or equipment that are specified in the Code, you must submit the plans and specifications regarding the alterations to be approved by the Department. Observed a storage area that was never approved for the permit. Provide an updated floor plan.
    • 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;
      • Observed rodent droppings and a dead mouse in trap in basement area. Thoroughly clean and sanitize areas where rodent droppings are seen. Remove trap with dead mouse and set a new trap.
    • 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;
      • In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip.In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned.Observed carpet in the downstairs storage area. Remove carpet and replace it with a material that is smooth as easily cleanable.
    • 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.
      • Observed harbourage being stored in the back hallway. Remove all harbourage since it can provide shelter for rodents. Hire a professional pest control company.
    • 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;
      • .Observed food being stored on the floor in the downstairs storage area, walk-in fridge and walk-in freezer. Food must be stored at least 15cm/6 inches off the floor. Store food off the floor. Observed a deli slicer in the downstairs storage area that is used for food prep. Remove deli slicer and place it in the kitchen. No food prep can take place in the downstairs area.
    • 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.
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: supply adequate shelving in order that all materials may be stored off the floor; ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable. Observed a wooden shelving unit in the walk-in freezer. Replace wooden shelving unit with another shelving unit that is made of materials which are durable, easily cleanable and non-absorbent.
    • 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.
      • In accordance with Section 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately. Observed meat being defrosted at room temp in downstairs storage area. Food was placed in the walk-in fridge at this time. Proper defrosting must be flowing. No defrosting can take place in the downstairs storage area.
    • 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;
      • In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure stored items are protected from contamination such as water leakage, pest infestation or any other unsanitary condition by: storing non-food items such as utensils, take out cups/containers, etc, at least 15cm off the floor In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure that the facilities used for the storage of food, food ingredients, equipment and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging must be designed and constructed so that they: iii. restrict pest access and harbourage;
  9. Inspection

    9 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;
      • Observed rodent droppings and a dead mouse in trap. Thoroughly clean and sanitize areas where rodent droppings are seen. Remove trap with dead mouse and set a new trap.
    • 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;
      • In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris. Observed some dirty walls. Clean walls.
    • 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.
      • Observed harbourage being stored in the back hallway. Remove all harbourage since it can provide shelter for rodents.
    • 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;
      • Utensils must be stored in a manner to protect food from contamination. Observed knives being stored between the two edges of tables. Store knives properly (a knife block, a container, a knife magnetic wall holder) so food is protected from contamination. Observed food being stored on the floor in the back hallway. Food must be stored at least 15cm/6 inches off the floor. Store food off the floor and inside the kitchen.
    • 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.
      • Observed the dishwasher to be leaking when it is going through a cycle. Repair dishwasher so it is not longer leaking.
    • 27(c) 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: (c) the person takes adequate measures to prevent food from being contaminated by hair;
      • In accordance with Section 5.5 of the NS Food Retail and Food Services Code, you must ensure all personnel involved in food preparation and any person entering the food preparation and/or food storage area must wear hair restraints and beard nets where appropriate.
    • 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;
      • The following items require cleaning: -inside the lid of the prep fridge -the spice shelf near the prep fridge in the wok station -the shelf above the large cutting board -the floor below the silver tables
    • 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.
      • In accordance with Section 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately. Observed food be thawed at room temperature. At this time, food was placed under continuously cold running water until the food is completely thawed.
    • 8(2) A permit must be posted in a conspicuous location in the food establishment.
      • Observed an expired permit being posted. Post a valid permit and post it in a conspicuous location in the eating establishment.
  10. Inspection

    0 infractions

  11. Inspection

    8 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;
      • Observed no hand soap at the hand washing station. Hand soap was provided at this time.
    • 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.
      • Observed Styrofoam to be exposed on the inside of one of the doors of the double door fridge. Replace Styrofoam with a material that is smooth and easy to clean.
    • 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
      • Observed two prep fridges not maintaining temperature of 4C or lower. Do not store any hazardous foods in these fridges until the temperature can be maintained at 4C or lower. Repair fridges so the temperature is 4C or lower.
    • 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;
      • Observed a food handler not wash their hands before they returned to a food handling task. Employee washed their hand as per PHO's direction. All employees must wash their hands between tasks and before starting food preparation.
    • 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;
      • Observed the vent system to be dripping grease on to the floor. Repair vent system so it no longer drips grease on the floor. Observed a wall behind a side food prep table to have food debris on the wall. Clean wall. Observed wall above and below three compartment sink to have debris on the wall. Clean the wall. Observed food debris and other debris on the floor under the equipment (prep tables, cooking equipment, dishwashing area, etc). Clean floors. Observed top of dishwasher to have an accumulation of debris. Clean top of dishwasher.
    • 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.
      • Observed no food contact surface sanitizer to be prepared. A food contact surface sanitizer should be prepared before food prep takes place. Prepare a food contact surface sanitizer.
    • 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.
      • The hazardous food in one of the prep fridges had temperatures of 9C, 14C, 14.5C. The thermometer in the prep fridge was showing a temperature of 8C. There were no temperature logs on-site so food was discarded at this time. Food from the second prep fridge was moved to another fridge that was maintaining a temperature of 4C or lower.
    • 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.
      • In accordance with Section 88 of the Health Protection Act, you must comply with all terms and conditions of the Food Establishment permit, including (but not limited to) the following: NS Food Code section 2.14 Handwash Stations b. Handwash facilities must: iii. not be used for purposes other than handwashing; Observed hand washing station being used for other tasks than hand washing. Observed food handler to rinse out containers in the hand wash sink. Food handler took the container to the dishwashing area at this time to finish cleaning it. The hand wash station is used for hand washing only.
  12. Inspection

    0 infractions

  13. Inspection

    5 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.
      • Observed some rodent droppings in the back storage area. Thoroughly clean and sanitize area.
    • 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;
      • Observed raw product stored above ready to eat foods. Store raw product below ready to eat foods to prevent potential contamination.
    • 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.
      • Observed some items being used for food service to be raw wood. Raw wood cannot be properly cleaned and sanitized. Seal these items with a food safe sealant so they can be properly cleaned and sanitized. Until all items are sealed, other items such as take out containers or plates that can be properly cleaned and sanitized can be used in the interim.Observed some wooden like serving trays with a rough, "bark" like rim. These cannot be used because the rim of the serving trays are not smooth and easy to clean. Remove items from kitchen.
    • 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 was on-site. Provide a probe thermometer.
    • 82(1) No person shall operate a food establishment, unless exempted by the Administrator, without first having obtained a permit from the Administrator.
      • Observed permit to be expired. Renew permit.
  14. Inspection

    8 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;
      • Observed build up of debris on the floor behind the cooking equipment. Clean floor.
    • 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.
      • Observed some rodent droppings in the back storage area. Thoroughly clean and sanitize area.
    • 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;
      • Observed raw product stored above ready to eat foods. Store raw product below ready to eat foods to prevent potential contamination. Observed foods being cooled in containers on the floor of the kitchen. Cool foods in shallow containers on an appropriate surface such as a countertop or table.
    • 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.
      • Observed some items being used for food service to be raw wood. Raw wood cannot be properly cleaned and sanitized. Seal these items with a food safe sealant so they can be properly cleaned and sanitized. Until all items are sealed, other items such as take out containers or plates that can be properly cleaned and sanitized can be used in the interim.Observed some wooden like serving trays with a rough, "bark" like rim. These cannot be used because the rim of the serving trays are not smooth and easy to clean. Remove items from kitchen.
    • 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.
      • Observed hazardous food items (eggs, bean sprouts, shrimp) to be left out on room temperature. Staff member placed items in the fridge at this time.
    • 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.
      • Observed cooling to be taking place in deep containers. Cooling foods must take place in shallow pans so cooling can be done quickly. Foods must be cooled from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours.
    • 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 was on-site. Provide a probe thermometer.
    • 82(1) No person shall operate a food establishment, unless exempted by the Administrator, without first having obtained a permit from the Administrator.
      • Observed permit to be expired. Renew permit within 5 business days.