BLUENOSE MINI MART
28 TITUS, HALIFAX · Food Establishment
10 inspections
- Inspection
0 infractions
- Inspection
6 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;
- Replace water damaged ceiling tiles above the butcher area.
- 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 sinks must be accessible and be used for no other purpose other than hand washing.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Stock paper towel and soap in dispensers at the hand wash sink in the staff washroom; remove bar soap.
- 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.
- Remove bath mat from under the poultry cutting board.
- 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 the meat grinder observed with meat residue on the auger and interior 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.
- The meat saw/meat grinder must be washed, rinsing, and sanitized between types of meat (e.g. red meat and fish).
- 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(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 sinks must not be obstructed to allow for proper hand washing practices.
- 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 meat storage containers observed stored in the mop sink must be rewashed, rinsing, and sanitized in the three-compartment sink, air dried, and then stored in a sanitary manner to protect from contamination.
- 31(1) Uninspected meats and meat products are not permitted in a food establishment.
- Discontinue the sale of whole chickens that were purchases from an uninspected source and return to the seller. All food in a food establishment must be from an inspected/approved source.
- 31(1) Uninspected meats and meat products are not permitted in a food establishment.
- Discontinue the sale of whole chickens that were purchases from an uninspected source and return to the seller. All food in a food establishment must be from an inspected/approved source.
- 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.
- Bottles/crates of pop must be stored in a sanitary manner; remove from the meat processing room.
- 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
5 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 hand soap available at the hand wash sink in the meat cutting room. Hand soap is required for proper hand washing practices. Hand soap supplied at the hand wash sink at time of inspection.
- 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.
- 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.
- Food handler unable to demonstrate proper cleaning and sanitizing of food contact surfaces and equipment/utensils; no food grade surface sanitizer available. Bleach obtained at time of inspection and mixed to a concentration of 100ppm - 1/2 teaspoon of unscented bleach per 1 liter of water. Food contact surfaces and equipment/utensils must be cleaned with hot soapy water, rinsed with hot water, and then sanitized.
- 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 labels. Chemicals removed from original containers must be clearly labelled to identify contents. Chemical spray bottles labelled at time of inspection.
- 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 March 8, 2025. Renew permit within the next 5 business days.
- 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
4 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.
- Clutter of boxes, equipment, personal items observed in the back food storage area creating harbourage areas for rodents. Remove items that from the back food storage area that are not used for the purpose of the food establishment.
- 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 and on food storage shelving in the back storage area. Clean and sanitize areas affected by rodent droppings.
- 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.
- Obtain containers with tight fitting covers for storage of packaged food product to protect from pests.
- 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 November 1, 2023. Renew permit within the next 5 business days.
- 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.
- 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;
- No hand wash soap or paper towel on/in a dispenser available in the staff washroom. Stock the staff washroom with liquid/foam hand wash soap and paper towel on a dispenser to allow for proper hand washing practices after using the washroom.
- 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.
- Ashtray with cigarette butts observed in the back storage area. Smoking within a food establishment or place of employment is prohibited. Remove ashtray from the food establishment.
- 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
4 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 hand wash soap or paper towel on/in a dispenser available in the staff washroom. Stock the staff washroom with liquid/foam hand wash soap and paper towel on a dispenser to allow for proper hand washing practices after using the washroom.
- 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.
- Ashtray with cigarette butts observed in the back storage area. Smoking within a food establishment or place of employment is prohibited. Remove ashtray from the food establishment.
- 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.
- Boxes of spices/tea observed stored directly outside the staff washroom. Do not store food inside or directly outside the staff washroom. Move food to sanitary storage location.
- 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
- Samosas observed in a hot holding unit. Food establishment is not permitted to handle unpackaged food due to inadequate facilities for cleaning and sanitizing dishes and properly reheating potentially hazardous food. Samosas were discarded 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;