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BLUE ELEPHANT THAI RESTAURANT LIMITED

75 PEAKVIEW WAY, HALIFAX · Food Establishment

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 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 4.3.1 of the NS Food Retail and Food Services Code: a. The presence of birds, rodents, or insects must be treated immediately by inspecting and discarding any adulterated food. b. Inspection must be followed by: i. removing dirt, soil or filth if present; ii. verifying cleaning procedures; iii. cleaning and sanitizing surfaces contaminated by pests; iv. destroying and sealing off nests and breeding places; and v. protecting the food premises against the entrance of pests.
  3. Inspection

    1 infraction

    • 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 clause 2.9(b)(i) of the Nova Scotia Food Retail and Food Services Code: Adequate shelving should be supplied in order that all materials may be stored off the floor. All food and food items should be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Shelving which is not sealed to the floor should have a clear vertical space of at least 20 cm (8 in.) between the bottom shelf and the floor to facilitate cleaning. (Extra-wide shelving will need more space.) Shelving should be at least 5 cm (2 in.) from the walls to allow for access, and permit easier visual inspection.