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BLUE OLIVE GREEK TAVERNA

6196 QUINPOOL, HALIFAX · Food Establishment

15 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 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;
      • Floor outside the walk in cooler is in disrepair. Floors must be smooth, non-porous and easily cleanable. Repair/replace damaged/worn flooring.
  3. Inspection

    2 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;
      • Wall by the handwashing sink in the kitchen is in disrepair. Repair the wall so that it is smooth, non-porous and easily cleanable. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable.
    • 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;
      • Flooring by the dishwashing area is in disrepair. Floor outside the walk in cooler is in disrepair. Floors must be smooth, non-porous and easily cleanable. Repair/replace damaged/worn flooring.
  4. Inspection

    3 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;
      • Flooring by the dishwashing area is in disrepair. Floor outside the walk in cooler is in disrepair. Floors must be smooth, non-porous and easily cleanable. Repair/replace damaged/worn flooring.
    • 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;
      • Wall by the handwashing sink in the kitchen is in disrepair. Repair the wall so that it is smooth, non-porous and easily cleanable. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable.
    • 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.
      • All cutting boards observed with deep cuts and discoloration. Surfaces such as cutting boards that are subject to scratching and deep cuts must be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace or re-surface cutting boards so that they are smooth and easily cleanable.
  5. Inspection

    12 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 a rusty storage cabinet with drawers in the kitchen. - Stainless steel prep table observed with rusty bottom shelf in the kitchen. - Another stainless steel table with rusty middle shelf. Rusty surfaces are no longer easily cleanable. Repair or replace rusty shelves/surfaces so that they are smooth, non-porous and easily cleanable.
    • 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;
      • Flooring by the dishwashing area is in disrepair. Floor outside the walk in cooler is in disrepair. Floors must be smooth, non-porous and easily cleanable. Repair/replace damaged/worn flooring.
    • 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;
      • Wall by the handwashing sink in the kitchen is in disrepair. Repair the wall so that it is smooth, non-porous and easily cleanable. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable.
    • 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 Shrimps and scallops thawing in containers of water in the handwashing sink. Handwashing sink must be dedicated for handwashing only and available for handwashing at all times.
    • 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;
      • There was no paper towel in dispenser at the handwashing sink in the kitchen. There was a roll of paper towel on the cutting board on prep cooler by the handwashing sink. No hand soap at handwashing sink. Employee said they use dish detergent from a squeeze bottle to wash hands. Handwashing sink in front area: Paper towels were not supplied in a dispenser/holder. Paper towel roll was placed inside a container. Hand soap available in a squeeze bottle. All handwashing sinks must be equipped with liquid hand soap in a dispenser or a pump dispenser bottle and single use paper towels in a dispenser or on a paper towel holder.
    • 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.
      • All cutting boards observed with deep cuts and discoloration. Surfaces such as cutting boards that are subject to scratching and deep cuts must be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace or re-surface cutting boards so that they are smooth and easily cleanable.
    • 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;
      • - Dirt and grime buildup on the wall behind the dishwasher. Debris buildup on the floor under the dishwasher. - Grease and food debris buildup on the walls in the kitchen, on the sides of equipment. - Excessive grease buildup on exhaust hoods. All areas must be cleaned.
    • 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;
      • Low temperature dishwasher measured 0 ppm chlorine. A mechanical dishwasher using a chlorine sanitizer is required to dispense chlorine sanitizer at 100 ppm. Manual sanitizing of equipment and dishware is required until the dishwasher is fixed.
    • 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 observed on the interior surfaces of ice machine. Discard ice and clean and sanitize the ice machine according to manufacturer's 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 top of the dishwasher, on trays stored in the back, on the storage shelves in the kitchen, on the floor behind the fridge outside the walk in cooler. Food contact surfaces with rodent droppings were cleaned and sanitized at the time of inspection. Clean and sanitize all areas affected by rodent 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.
      • Observed 3 pans of cooked potatoes on the a table in the kitchen. Employee said they took them out of the fridge an hour ago. Two pans were moved to the fridge at the time of inspection. They were using potatoes from one pan to prepare meals. Recommended taking small amounts of food out from the fridge to prevent growth of pathogenic microorganisms. Potentially hazardous foods that have been cooked, then cooled to 4°C (40°F) and are intended to be served hot should be reheated to 74°C (165°F) or higher in a manner that they will pass through the Danger Zone (4°C to 60°C (40°F to 140°F)) as quickly as possible. This time should not exceed 2 hours. In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less.
    • 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: - Temperature logs for all cooling equipment.
  6. Inspection

    0 infractions

  7. 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.
      • Gaps observed at the bottom of the door to the storage shed where food contact packaging is stored. Install pest proof weather stripping at the bottom of the door to prevent entry of pests.
  8. Inspection

    2 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.
      • A window was observed open at the back area in the kitchen. There was no screen on this window. Ensure that this window remains closed until a screen is installed. A screen must be installed at this window. 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.
    • 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.
      • Gaps observed at the bottom of the door to the storage shed where food contact packaging is stored. Install pest proof weather stripping at the bottom of the door to prevent entry of pests.
  9. 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.
      • Gaps observed at the bottom of the door to the storage shed where food contact packaging is stored. Install pest proof weather stripping at the bottom of the door to prevent entry of pests.
  10. Inspection

    2 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.
      • Large gaps observed at the bottom of the door to the storage shed where food contact packaging is stored. Install pest proof weather stripping at the bottom of the door to prevent entry of pests.
    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise.
  11. Inspection

    6 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.
      • Hole observed under the centre counter across the dishwasher in the kitchen. Fill hole to prevent entry and movement of rodents.
    • 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.
      • Increase professional pest control services to weekly for a minimum of 3 months. Proof of a weekly contract must be provided to the Public Health Officer.
    • 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.
      • Large gaps observed at the bottom of the door to the storage shed where food contact packaging is stored. Install pest proof weather stripping at the bottom of the door to prevent entry of pests.
    • 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;
      • Bags of potatoes were observed stored on floor, other boxes and materials were also directly placed on floor under the shelving racks near the back entrance. You must store all food and other items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; to allow adequate cleaning of floors and protect food and other items from contamination.
    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
    • 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 prep shelve near the grill, under the handwashing sink in the back entrance area, on the floor behind the shelving rack used to store spices, jars, near the back door. All areas were cleaned at the time of inspection.
  12. Inspection

    6 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.
      • Hole at the floor/wall junction observed under the kitchen hand wash sink and under the food preparation table next to the grill. Fill holes to prevent entry and movement of rodents.
    • 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.
      • Increase professional pest control services to weekly for a minimum of 3 months. Proof of a weekly contract must be provided to the Public Health Officer.
    • 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.
      • Large gaps observed at the bottom of the door to the storage shed where food contact packaging is stored. Install pest proof weather stripping at the bottom of the door to prevent entry of pests.
    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
    • 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 back food preparation table, on the top of bottles of roasted red peppers and containers of Vegeta Mix, on the back window sill above the chest freezers, on the tops of the chest freezers, on the floor in the back food preparation area, on the floor by the cooking equipment and cold top reach-in cooler, on the bottom shelf of the food preparation table next to the walk-in cooler, on top of the dish washer and dish rack storage shelves, and on the bottom shelf of the server station. Most areas affected by rodent droppings were cleaned and sanitized at time of inspection. Continue to clean and sanitize floors under equipment.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • Opened bag of all purpose flour observed in a bus pan that was contaminated with rodent droppings. Approximately half of a 20kg bag of all purpose flour was discarded at time of inspection.
  13. Inspection

    3 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.
      • Large gaps observed at the bottom of the door to the storage shed where food contact packaging is stored. Install pest proof weather stripping at the bottom of the door to prevent entry of pests.
    • 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 food preparation counter in the back prep room and in pans on the bottom shelf. Areas affected by rodent droppings were cleaned and sanitized at time of inspection.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • Rodent droppings observed in the container of flour stored on top of the chest freezer in the back prep room. Container of floor was discarded at time of inspection.
  14. Inspection

    0 infractions

  15. Inspection

    15 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;
      • Bottom shelf of the prep table next to the walk-in cooler observed to be rusty making it no longer easily cleanable. Repair or replace rusty shelf so that it is easily cleanable.
    • 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;
      • Flooring in the dish washing area observed to worn down to bare wood, damaged floor tiles observed outside the walk-in cooler and in the bar area. Flooring must be smooth, non-porous, and easily cleanable. Repair or replace damaged/worn flooring.
    • 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.
      • Large gaps observed at the bottom of the door to the storage shed where food contact packaging is stored. Install pest proof weather stripping at the bottom of the door 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;
      • Paper towel dispenser at the main kitchen hand wash sink observed empty. Paper towel restocked in the dispenser 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;
      • Hand wash sink in the back prep area observed to be blocked by a shelving unit. A hand wash sink must be located and accessible in each food preparation area; move the shelving unit so that the hand wash sink is accessible.
    • 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;
      • Hand wash sink in the back prep area was not properly stocked with liquid/foam hand wash soap. Supply liquid/foam hand was soap at the hand wash sink in the back prep area.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • Food handlers unable to provide proof of valid food hygiene training/certification. At least one food handler per shift must have valid food hygiene training/certification.
    • 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;
      • No approved food grade surface sanitizer available onsite. Staff obtained a bottle of unscented household bleach at time of inspection - mix 1/2 teaspoon of bleach with 1 litre of water.
    • 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;
      • Dust build-up observed on the fan guard in the walk-in cooler. Clean dusty fan guard to protect food and surfaces from contamination.
    • 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;
      • Excessive debris and grease build-up observed on the floor under equipment throughout the kitchen and food preparation areas. Clean floor under equipment to remove debris and grease build-up.
    • 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;
      • Low-temperature dish washer measured 0ppm chlorine; chlorine supply observed empty and no spare chlorine was available onsite. Discontinue use of the low-temperature dish washer and use manual dish washing and sanitizing at the three-compartment sink.
    • 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 observed on the interior surfaces of the ice machine. Discard ice and clean/sanitize the ice machine according to the manufacturers instructions.
    • 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;
      • Water and food spills observed on the bottom shelf on the prep cooler next to the oven. Clean and sanitize interior surfaces of the prep cooler.
    • 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 cover of a container of Vegeta Food Seasoning. Cleaning and disinfect the container/cover.
    • 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.
      • Several chemical spray bottles observed with no label. Chemicals removed from original containers must be clearly labelled to identify contents. Chemical spray bottles labelled at time of inspection.