Bismillah Butchery and Deli
8 OLAND, HALIFAX · Food Establishment
2 inspections
- Inspection
1 infraction
- 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.
- Remove equipment that is not used for the purpose of operating the food establishment.
- 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.
- 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;
- Finish flooring at the doorways in the dish pit; flooring must be smooth, non-porous, and easily cleanable; install cleanable material on the walls around the hand wash station.
- 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.
- Provide proof of professional pest control services to the Public Health Inspector.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Install a self-closing device on the staff washroom door.
- 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.
- Store potentially hazardous foods (e.g. meat/poultry) at a temperature of 4 degrees Celsius or less; bone in goat meat discarded at time of inspection.
- 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 package or weigh meat on the floor; meat must be handled on approved food prep tables/surfaces only.
- 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 process red meat on the prep table/cutting board dedicated to processing poultry.
- 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.
- Remove equipment that is not used for the purpose of operating the food establishment.
- 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;