BIONE KOREAN RESTAURANT
1030 SOUTH PARK, HALIFAX · Food Establishment
9 inspections
- Inspection
0 infractions
- 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;
- Do not use cardboard as liners on food contact surfaces.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Ensure the men's washroom has adequate supplies in dedicated dispensers.
- 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.
- Address the wall behind the kitchen hand-was stations.
- 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;
- Ensure the three compartment sinks have stoppers available.
- 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 and sanitize the walk-in cooler. Service the cooler filter to ensure mold is not growing on it.
- 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
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.
- - Ensure pest control operator visit the facility immediately to resolve the imminent health hazard. - Increase the frequency of pest control visit to once per week until advised otherwise by the Public Health Inspector.
- 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.
- 20 (1) Where a medical officer reasonably believes that
(a) a health hazard exists or may exist; and
(b) an order is necessary to prevent, remedy, mitigate or otherwise deal with the health hazard,
the medical officer may make any order that the medical officer considers necessary to prevent, remedy, mitigate or otherwise deal with the health hazard.
(2) A medical officer may make an order orally if a delay is likely to increase substantially the hazard to the public health.
(3) Where an order is made orally pursuant to subsection (2), the contents and reasons for the order shall be put into writing and served on each person to whom the order was directed within seventy-two hours after the making of the oral order, but a failure to comply with this subsection does not invalidate the order.
(4) A public health inspector has the same power as a medical officer to make an order under subsections (1) to (3) if the public health inspector reasonably believes that
(a) a health hazard exists or may exist and an order is necessary to prevent, remedy, mitigate or otherwise deal with the health hazard; and
(b) in the time necessary for a medical officer to make an order, a health hazard could arise that presents or may present a serious and imminent threat to the public health or an existing health hazard could worsen and pose a serious and imminent threat to the public health.
(5) Any action taken pursuant to subsection (4) must be the minimum action that the public health inspector reasonably believes necessary to deal with the health hazard and protect the public health.
(6) A public health inspector who takes action under subsection (4) must notify a medical officer about the action taken as soon as practicable.
- All health hazards must be eliminated before re-opening.
- 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 and sanitize surfaces contaminated by excessive dirt and food 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;
- Clean and sanitize the surfaces contaminated by pest droppings.
- 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: - Cleaning/Sanitation log
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Post the most recent Food Establishment Permit.
- 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
- 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: - Cleaning Schedule
- 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.
- Inspection
7 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;
- Food items must not be stored in freezer with broken glass door to prevent contamination. Repair or replace the unit.
- 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
- Use proper garbage bins for garbage disposal.
- 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;
- In accordance with Section 5.7 of the NS Food Retail and Food Services Code, you must ensure all food handlers thoroughly wash their hands before commencing work and after any other activity or instance where hands may become soiled.
- 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;
- Deli meat slicer must be thoroughly cleaned and sanitized after each use.
- 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;
- Pest droppings observed on the floor, wall-floor junctions and on storage shelves throughout the kitchen. Ensure these locations are cleaned and sanitized. Follow regular cleaning practice to prevent accumulation of pest droppings.
- 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.
- 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: - Cleaning Schedule
- 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
7 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;
- Cardboard must not be used as liner.
- 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 or resurface the cutting boards with too many gashes/cuts/stains.
- 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 the hand wash sink is accessible at all times and is used for hand-washing only.
- 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;
- Food items must not be stored in freezer with broken glass door to prevent contamination. Repair or replace the unit.
- 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;
- Deli meat slicer must be thoroughly cleaned and sanitized after each use.
- 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;
- Grease and debris build-up observed behind the hot line. Ensure this is cleaned and sanitized.
- 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;
- Pest droppings observed on the floor, wall-floor junctions and on storage shelves throughout the kitchen. Ensure these locations are cleaned and sanitized. Follow regular cleaning practice to prevent accumulation of pest droppings.
- 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
1 infraction
- 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;
- Soiled dishes and strainer with food debris observed in the basin of the hand wash sink. Hand wash sinks are to be used for hand washing only. Soiled dishes and strainer moved at time of inspection.
- 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;
- Inspection
13 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;
- Tin foil and cardboard observe lining shelves throughout the food establishment. Remove tin foil and cardboard from shelves as they are not made of smooth, non-porous, and easily cleanable material.
- 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.
- Excessive leaves observed in the outside garbage storage area. Remove leaves as they provide harbourage for 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.
- Gap observed at the top of the back entrance screen door. The screen door must fit the door frame to prevent 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;
- Food debris and soiled dishes observed in the hand wash sink. Hand wash sinks must be accessible at all times and only be used for hand washing.
- 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.
- Wastewater pipe from an unknown source in the ceiling observed emptying into the two-compartment sink. The two-compartment sink is meant for food preparation. Remove the wastewater hose from the two-compartment sink and hook it up to the wastewater system to meet provincial or local plumbing codes.
- 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;
- Food, grease, and debris build-up on the following surfaces - on the floor throughout the kitchen (particularly around the chest freezers and at the back entrance door), on the exterior surfaces of the reach-in coolers, on the ingredient carts, on the walk-in cooler door, on the stove top around the burners, on the propane burner, around the deep fryer, on the exterior of the reach-in freezer, on the prep table shelving across from the cookline, and on the interior surfaces of the cold top reach-in coolers. Clean and sanitize areas with food, grease, and 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 on the shelves at the server station at the kitchen entrance, on the floor at floor/wall junctions, on the ingredient cart next to the cookline, and on the storage shelves next to the hand wash sink. Ingredient carts cleaned and disinfected at time of inspection. Clean and disinfect all other areas affected by rodent droppings.
- 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.
- Bleach sanitizer measured too strong - diluted to 100ppm at time of inspection (mix 1/2tsp unscented household bleach with 1L of water).
- 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.
- Chemical spray bottles observed with no labels. Chemicals removed from original containers must be clearly labelled to identify contents. Bleach sanitizer spray bottles labelled 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.
- Large pot of beef broth observed stored at room temperature. Food handler stated that they heat it up twice a day or when they need a portion for soup. Discussed that the beef broth must either be hot held at 60 degrees Celsius or cooled to 4 degrees Celsius (to 20 degrees Celsius in 2 hours or less and from 20 degrees Celsius to 4 degrees Celsius in 4 hours or less).
- 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.
- Food observed being stored in black garbage bags in the chest freezers. Garbage bags are not made of food grade materials and may leach chemicals into food. Only use food grade storage containers/bags for food.
- 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.
- Raw meat observed stored above vegetables in the walk-in cooler. Raw meat/seafood must be stored below or separate from ready-to-eat food to prevent contamination of the ready-to-eat food. Raw meat moved to a lower shelf at time of inspection.
- 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 contact packaging observed stored in the women's washroom. Food and food contact packaging is not permitted to be stored in the washroom. Store food contact packaging in a sanitary manner to protect from contamination.
- 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;