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BOSTON PIZZA

1858 GRANVILLE, HALIFAX · Food Establishment

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    5 infractions

    • 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;
      • Find alternative storage for pizza trays.
    • 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.
      • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Repair faucet leak at prep sink in back of kitchen.
    • 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;
      • Cleaning is required in kitchen in areas such as behind/under shelving units, cooking equipment and prep tables.
    • 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.
      • Prep cooler containing nacho ingredients measured approximately 11C. Food items stored in cooler measured approximately 14-16C. Foods discarded. Do not use cooler until it is repaired and measures 4C or below at all times.
    • 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.
      • Replace blue storage bins that contain dry food items to ensure food is protected from potential contamination.
  3. Inspection

    1 infraction

    • 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.
      • Front prep line refrigerator was down during inspection. Technicians were on-site doing repairs. Potentially hazardous food items were stored on ice for lunch rush.
  4. Inspection

    3 infractions

    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Milk cooler on the server line measured an ambient air temperature of 9.1 degrees Celsius. Refrigeration temperature logs maintained onsite and were reviewed at time of inspection. Monitor temperature of the milk cooler to ensure it returns to 4 degrees Celsius or below within the next 30 minutes.
    • 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;
      • Food handler observed washing their hands while wearing gloves. Soiled gloves are not to be reused and must be removed and discarded prior to hand washing.
    • 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 by the kitchen hand wash sink. Area affected by rodent droppings was cleaned and sanitized at time of inspection.