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Beyond Temptation

5657 SPRING GARDEN, HALIFAX · Food Establishment

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 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;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must protect all food items from contamination such as water leakage, pest infestation or any other unsanitary condition. Observed rodent droppings. Thoroughly clean and sanitize areas where rodent droppings are seen.
    • 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 in a conspicuous location in the food establishment.
  3. Inspection

    0 infractions

  4. 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 debris on walls in the cooking area and behind the dishwashing sinks. 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.
      • Observer rodent droppings in the bottom portion of cupboards. Thoroughly clean and sanitize bottom portion of cupboards.
    • 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 paper towels at the hand wash station. Provide paper towels in the paper towel dispenser at the 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.
      • Observed dishwasher not reaching a temperature of 82C/180F for sanitizing cycle. Repair dishwasher so it is reaching 82C/180F for the sanitizing cycle. Use two compartment sink method for dishwashing until dishwasher is repaired.
    • 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;
      • Observed single use items being stored in a cardboard box. Store single use items in a pest proof, easy to clean container.