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Brawta Jamaican Jerk Hut

1549 LOWER WATER, HALIFAX · Food Establishment

3 inspections

  1. Inspection

    2 infractions

    • 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;
      • Ensure a sanitize step is completed when dishwashing at 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;
      • General cleaning required (hand sink, back splash behind three-compartment sink, perimeter of kitchen).
  2. Inspection

    0 infractions

  3. Inspection

    6 infractions

    • 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;
      • No hot water available in the food establishment. 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.
    • 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 observed blocked by a hot holding unit and a bucket in the basin. Hand wash sinks must be accessible at all times to allow for proper hand washing practices. Hot holding unit and bucket moved 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;
      • No paper towel dispenser available at the hand wash sink. Paper towel dispensers are required to protect paper towel from contamination. Paper towel dispenser stocked at the hand wash sink at time of inspection.
    • 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.
      • Bleach sanitizer spray bottle measured too strong; diluted to 200ppm at time of inspection (mix 1/2 teaspoon unscented household bleach per 1 liter of water).
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • Probe thermometer must be available onsite for verifying the internal temperatures of potentially hazardous food. Probe thermometer obtained at time of inspection.
    • 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.
      • Discontinue storing in-use utensils in containers of room temperature water. Acceptable methods of storing in-use utensils include in a dipper well, in a hot holding well at 60 degrees Celsius or above, in a clean container in ta refrigerator or freezer, or using a cloth/paper towel soaked in sanitizer and wiping the utensil and then storing in a clean container (utensils and container must be cleaned and sanitized every 4 hours).