Skip to content
Loading map…

BOOSTER JUICE

6140 YOUNG, HALIFAX · Food Establishment

4 inspections

  1. Inspection

    2 infractions

    • 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 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all ceilings in food preparation, processing and storage areas in good repair. Fix leak above food preparation area and replace ceiling tile.
    • 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.
      • Ensure at least one valid food handler is on site during every shift.
  2. Inspection

    1 infraction

    • 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;
      • The paper towel observed stored above the paper towel dispenser in the customer washroom. Paper towels must be stored inside the dispenser.
  3. Inspection

    3 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;
      • The paper towel observed stored above the paper towel dispenser in the customer washroom. Paper towels must be stored inside the dispenser.
    • 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.
      • Ensure a minimum of one staff member per shift has successfully completed (up-to- date) accredited food hygiene training course.
    • 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 growth observed in the ice machine. Clean and sanitize the machine.
  4. 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;
      • The paper towel observed stored above the paper towel dispenser in the customer washroom. Paper towels must be stored inside the dispenser.
    • 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.
      • Ensure a minimum of one staff member per shift has successfully completed (up-to- date) accredited food hygiene training course.
    • 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 growth observed in the ice machine. Clean and sanitize the machine.
    • 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 ice cream scoops observed stored in a container filled with water at room temperature. Practice any of the above mentioned storage methods until the dipper well is fixed.