Black Sheep Restaurant
1496 LOWER WATER, HALIFAX · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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;
- Cleaning required in hard to reach areas throughout kitchen.
- 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;
- Inspection
2 infractions
- 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 disinfect all areas affected by rodent droppings.
- 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 a food-grade sanitizer is readily available at all times in each food prep 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;
- Inspection
0 infractions
- Inspection
7 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;
- Paper towel dispenser required at the bar hand wash sink. Dispensers protect paper towel from contamination and allow for proper hand washing practices.
- 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
- Ambient air temperature of the green door prep cooler measured 10.0 degrees Celsius. Discontinue use of this cooler for storage of potentially hazardous food. Containers of food observed sitting in ice for the busy period. Use ice storage method only during busy periods and then return food to a functioning refrigerator; ice must be surrounding food containers. Refrigeration temperatures must measure 4 degrees Celsius or below.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Ambient air temperature of the secondary line cooler measured 9.8 degrees Celsius. Potentially hazardous food not stored on ice for the busy period and was discarded at time of inspection. Refrigeration temperatures must measured 4 degrees Celsius or below.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Large line cooler measured an ambient air temperature of 10.3 degrees Celsius. Discontinue use of this cooler for storage of potentially hazardous food. Containers of food observed stored in ice for the busy period. Refrigeration temperatures must measure 4 degrees Celsius or below.
- 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;
- Mold build-up observed on interior surfaces of the ice machine. Discard ice. Clean and sanitize the ice machine according to the manufacturers instructions.
- 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 dish throughway, on the floor behind the ice machine, and on the floor next to the upright dessert freezer. Clean and sanitize areas affected by rodent droppings.
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- Beef Kitfo (Ethiopian tartare) is offered as a menu item in the food establishment. In accordance with Section 3.1.3 of the Nova Scotia Food Services and Food Retail Code, your Quality Assurance (Management) system must: i. identify critical control points in the production and processing of menu items with potentially hazardous ingredients (including raw ingredients) that have the potential to contaminate food; ii. include critical limits for each critical control point; iii. identify procedures to regularly monitor critical control points on the critical limits; iv. include corrective actions and procedures to follow when deviations from critical limits occur; and v. record all exceptions to the procedures/specifications that impact food safety.
- 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
7 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;
- Paper towel dispenser required at the bar hand wash sink. Dispensers protect paper towel from contamination and allow for proper hand washing practices.
- 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
- Ambient air temperature of the green door prep cooler measured 11.3 degrees Celsius. Discontinue use of this cooler for storage of potentially hazardous food. Containers of food observed sitting on ice. Use ice storage method only during busy periods and then return food to a functioning refrigerator; ice must be surrounding food containers. Refrigeration temperatures must measure 4 degrees Celsius or below.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Ambient air temperature of the secondary line cooler measured 10 degrees Celsius; monitor the ambient air temperature within the next hour and if the temperature does not return to 4 degrees Celsius or below, potentially hazardous food containers must be surround by ice during service and returned to a functioning refrigerator afterwards. Refrigeration temperatures must measured 4 degrees Celsius or below.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Large line cooler measured an ambient air temperature of 15 degrees Celsius. Discontinue use of this cooler for storage of potentially hazardous food. Containers of food observed sitting on ice. Use ice storage method only during busy periods and then return food to a functioning refrigerator; ice must be surrounding food containers. Refrigeration temperatures must measure 4 degrees Celsius or below.
- 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;
- Mold build-up observed on interior surfaces of the ice machine. Discard ice. Clean and sanitize the ice machine according to the manufacturers instructions.
- 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 dish throughway, under the secondary line cooler, on the floor behind the ice machine, and on the floor next to the upright dessert freezer. Clean and sanitize areas affected by rodent droppings.
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- Beef Kitfo (Ethiopian tartare) is offered as a menu item in the food establishment. In accordance with Section 3.1.3 of the Nova Scotia Food Services and Food Retail Code, your Quality Assurance (Management) system must: i. identify critical control points in the production and processing of menu items with potentially hazardous ingredients (including raw ingredients) that have the potential to contaminate food; ii. include critical limits for each critical control point; iii. identify procedures to regularly monitor critical control points on the critical limits; iv. include corrective actions and procedures to follow when deviations from critical limits occur; and v. record all exceptions to the procedures/specifications that impact food safety.
- 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;