BLUENOSE II RESTAURANT
1824 HOLLIS, HALIFAX · Food Establishment
12 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Renew Eating Establishment Permit.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- 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;
- Clean and sanitize interior surfaces of ice machine in server 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
4 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;
- Several shelving units along cookline must be re-surfaced, as they are rusted and no longer smooth or 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;
- Clean and sanitize interior surfaces of ice machine in server 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;
- Repair dishwasher so that it dispenses sanitizer at an adequate concentration during the final rinse cycle.
- 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
- In accordance with Section 3.2.1.1 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only.
- 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
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;
- Several metal shelving units in kitchen must be refinished due to rust, as it not smooth or easily cleanable.
- 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 hand sink must be repaired or replaced.
- 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.
- No employee on-site with valid food safety training. Ensure one individual per shift has their food safety training course.
- 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 raw meat and salmon thawing at room temperature. Ensure foods are thawed appropriately (i.e., in refrigerator, under cold running water, in microwave or as part of the cooking process).
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- Observed several soiled utensils stored in container on prep line that also had build-up of food debris. Utensils were removed to be cleaned and sanitized during inspection.
- 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
2 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;
- Soap at kitchen hand sink was in a re-used plastic water bottle with cap. Employee observed handling water bottle after washing hands to replace cap. Soap must be kept in an appropriate pump bottle/wall dispenser to prevent re-contamination of hands.
- 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;
- A food-grade sanitizer was not readily available at time of inspection. Ensure a food-grade sanitizer is available at all times for sanitizing food-contact surfaces.
- 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
6 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;
- No soap at kitchen hand sink at start of inspection. Soap was restocked. All hand sinks must be equipped with liquid hand soap and single-use paper towel 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;
- Soap at kitchen hand sink was in a re-used plastic water bottle with cap. Employee observed handling water bottle after washing hands to replace cap. Soap must be kept in an appropriate pump bottle/wall dispenser to prevent re-contamination of hands.
- 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;
- Employee observed discarding item into garbage can, pressing down on item to make room in garbage can, then proceeding to kitchen duties. Employee was educated and properly washed hands.
- 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;
- A food-grade sanitizer was not readily available at time of inspection. Ensure a food-grade sanitizer is available at all times for sanitizing food-contact surfaces.
- 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.
- Egg crates observed being re-used to drain brine from block of feta cheese. Egg cartons are meant for storage of eggs and must be discarded when empty. Do not re-use egg cartons for food handling/preparation as they can not be cleaned and sanitized.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- Raw meat observed stored above ready-to-eat food items in refrigerator. Ensure all raw meat products are stored on bottom shelf of refrigerator, below ready-to-eat food items to prevent contamination.
- 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
0 infractions
- 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;
- Coloured cutting boards stored on the rusty shelf below the corner prep table observed with excessive gashes and staining making them no longer easily cleanable. replace coloured cutting boards.
- 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.
- Blanched fish observed cooling on used egg cartons. Egg cartons are meant for storage of eggs and must be discarded when empty. Do not re-use egg cartons for food handling/preparation as they can not be cleaned and sanitized. Cool blanched fish in a sanitary manner (e.g. on a stainless steel wire grate on a sheet pan).
- 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
10 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;
- Coloured cutting boards stored on the rusty shelf below the corner prep table observed with excessive gashes and staining making them no longer easily cleanable. replace coloured cutting boards.
- 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;
- Rusty shelves observed below the wooden prep table and the corner prep table; these shelves are no longer easily cleanable and must be repaired or replaced.
- 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 hand wash sink near the stairs observed empty. Paper towel dispenser restocked at time of inspection.
- 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 drainage line from the heat pump observed draining into the three-compartment sink. The three-compartment sink is meant for dish washing/sanitizing or food preparation. Remove heat pump drainage hose from the three-compartment.
- 27(f) 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:
(f) the person refrains from any behaviour or practice that risks contaminating food.
- Dish washer staff observed handling soiled dishes and then clean dishes without first removing their gloves and washing their hands. Gloves must be removed and hands washed prior to handling clean dishes.
- 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 slicer was dismantled at time of inspection and old debris build-up was observed under the guard, behind the blade, and on other visible surfaces. Obtain operational manual for the deli slicer and have available onsite for review by the Public Health Officer. Train staff on how to properly dismantle and clean and sanitize the deli slicer.
- 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 spill observed in the upright cooler across from the dishwasher. Clean and sanitize interior of the upright cooler.
- 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.
- Food handlers unable to identify an approved food grade surface sanitizer. Bleach was available onsite - mix 1/2 teaspoon of unscented household bleach with 1 litre of water.
- 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.
- Blanched fish observed cooling on used egg cartons. Egg cartons are meant for storage of eggs and must be discarded when empty. Do not re-use egg cartons for food handling/preparation as they can not be cleaned and sanitized. Cool blanched fish in a sanitary manner (e.g. on a stainless steel wire grate on a sheet pan).
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Food establishment permit expired August 13, 2020. Renew permit within the next 5 business days.
- 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;