Brothers Punjabi Flavors
51 SUPREME, HALIFAX · Food Establishment
13 inspections
- 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;
- Obtain lint free cotton cloths for the tandoor pillow/naan gaddi pillow.
- 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.
- Discard white cutting board on the prep line observed with excessive gashes/staining as it is no longer easily cleanable.
- 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.
- Food must be cooled from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours; bus pan of cooked whole potatoes, cooked chicken machurian, and machurian were discarded at time of inspection.
- 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.
- Obtain a probe thermometer with the ability to measure hot and cold internal temperatures of food.
- 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.
- Opened cans of food must be transferred to food grade containers with fitted lids.
- 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;
- Inspection
1 infraction
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- Submit detail process for straining dairy (e.g. yogurt) to make curd to the Public Health Inspector for review and approval.
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- Inspection
5 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.
- Contact professional pest control company to complete treatments for German cockroaches; maintain the report from the pest control company onsite for review by the Public Health Inspector.
- 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 following areas to remove grease/debris build-up/food spills: on the propane stove around the burners, on the floor under the cookline, around the fryers, on the floor under the retail shelves, and on the floor/shelves in the back storage room.
- 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;
- Clean and sanitize the following areas: food storage shelves, prep tables, food processing equipment, and exterior surfaces of food storage containers.
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- Submit detail process for straining dairy (e.g. yogurt) to make curd to the Public Health Inspector for review and approval.
- 49(2)(a) Before being placed in the dry storage room or designated area, opened packages of food ingredients and food packaging materials must be
(a) transferred to clean, suitably covered containers or be sealed and securely closed; and
- Store all food/food ingredients in containers with fitted lids.
- 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
7 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.
- Contact professional pest control company to complete treatments for German cockroaches; maintain the report from the pest control company onsite for review by the Public Health Inspector.
- 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 at all times and only be used for hand washing; remove soiled dishes from the basin of the hand wash 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;
- Clean and sanitize the following areas to remove grease/debris build-up/food spills: on the propane stove around the burners, on the floor under the cookline, around the fryers, on the floor under the retail shelves, and on the floor/shelves in the back storage room.
- 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;
- Clean and sanitize the following areas: food storage shelves, prep tables, food processing equipment, and exterior surfaces of food storage containers.
- 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 thawing food in the dish washing sinks (three-compartment sink). Dishes must not be done at the same time as food processing at the dish washing sinks; the sinks must be thoroughly washed, rinsed, and sanitized before and after use for food processing. Do not store food on the grease trap.
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- Submit detail process for straining dairy (e.g. yogurt) to make curd to the Public Health Inspector for review and approval.
- 49(2)(a) Before being placed in the dry storage room or designated area, opened packages of food ingredients and food packaging materials must be
(a) transferred to clean, suitably covered containers or be sealed and securely closed; and
- Store all food/food ingredients in containers with fitted lids.
- 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
0 infractions
- 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;
- Repair or replace the cold water handle at the front hand wash sink.
- 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.
- Monitor reach-in cooler C to ensure the ambient air temperature returns to 4 degrees Celsius or below; remove potentially hazardous food and service reach-in cooler if temperatures do not return to 4 degrees Celsius or below within the next hour.
- 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
- Wheat flour contaminated with pantry moths was 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;
- Inspection
0 infractions
- Inspection
13 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.
- Install pest proof door sweeps at bottoms of entrance doors where gaps exist large enough for rodents to enter.
- 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.
- Remove excessive clutter in storage rooms/areas in the food establishment to prevent harbourage of pests and to allow adequate cleaning and sanitizing.
- 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 in the front prep/service area observe blocked by a reach-in cooler and is not easily accessible. Move reach-in cooler so it does not block the hand wash sink.
- 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;
- Hot water handle at the hand wash sink in the front prep/service area is not functioning. Repair/replace hot water handle.
- 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.
- Cloths observe being used on top of cutting boards at the cold top prep coolers. Remove cloths as they are not easily cleanable materials for food surfaces. Tin foil observed on the propane stove. Remove tin foil and clean stove when it becomes soiled to prevent build-up.
- 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.
- Ice build-up observed on interior surfaces of the display freezer next to the walk-in cooler. Defrost to remove ice build-up.
- 27(c) 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:
(c) the person takes adequate measures to prevent food from being contaminated by hair;
- Two food handlers in the food preparation area observed with no hair control. In accordance with Section 5.5 of the NS Food Retail and Food Services Code, you must ensure all personnel involved in food preparation and any person entering the food preparation and/or food storage area must wear hair restraints and beard nets where appropriate. Food handlers obtained hats at time of inspection.
- 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.
- Personal items (e.g. clothes/backpacks) observed on food/food contact surface storage shelves. Store personal items in staff area away from food and food contact surfaces.
- 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;
- Dead cockroaches observed on sticky traps throughout the food establishment. Remove sticky traps. Contact professional pest control services for treatment.
- 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 in the food preparation on the counter and storage shelf and floor where the microwave is located, and on the floor under the two compartment sink. Counter and storage shelve cleaned and sanitized at time of inspection. Rodent droppings observed on food storage shelves on the retail food storage shelves and storage shelves, and on the floor throughout the retail area around/under the shelves. Clean and sanitize areas affected by rodent droppings. Remove kick plates at the bottom of the retail storage shelves.
- 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.
- Dahi balla (lentil fritters) observed stored in warm water measured an internal temperature of 29 degrees Celsius. After dahi balla is softened in warm water it must be cooled to 4 degrees Celsius or below. Dahi balla moved to the reach-in cooler at time of inspection.
- 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.
- Large pots of chicken korma and chicken masala observed cooling at room temperature. Potentially hazardous foods must be cooled as quickly as possible if not being held at 60 degrees Celsius or above. In accordance with Section 3.3.6 of the Nova Scotia Food Services and Food Retail Code, you must cool foods from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours. Cool potentially hazardous foods in small portions, in shallow portions, in a blast chiller, a commercial cooling wand, or ice bath. In accordance with Section 3.3.9 and Section 3.3.10 of the Nova Scotia Food Services and Food Retail Code, you must reheat all foods to an internal temperature of 74 degrees Celsius.
- 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
- Packages of food on the retail storage shelves and in the storage areas observed chewed by rodents; contaminated packages of food observed during the inspection were discarded. Check packaged food for damage and discard.
- 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
1 infraction
- 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 ledge by the front window, on the floor by the stainless steel shelves, and on the spice storage shelves in the kitchen. Clean and disinfect areas affected by rodent droppings.
- 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;
- Inspection
3 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;
- Unfinished wall observed in the kitchen. Finish wall so that all surfaces are smooth, non-porous, and easily cleanable.
- 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.
- Holes observed around plumbing pipes in the back storage area. Fill holes to prevent entry and movement of rodents.
- 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 ledge by the front window, on the floor by the stainless steel shelves, and on the spice storage shelves in the kitchen. Clean and disinfect areas affected by rodent droppings.
- 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
1 infraction
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
- Walk-in cooler and walk-in freezer installed in the bulk storage area. Submit updated floor plans to the Public Health Officer.
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
- Inspection
3 infractions
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
- Walk-in cooler and walk-in freezer installed in the bulk storage area. Submit updated floor plans to the Public Health Officer.
- 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 spills and debris observed on the floor in the bulk food storage room. Clean up food spills and debris to prevent attraction to pests.
- 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 in the following areas: on grocery shelves (rice, chip boxes, packaged nuts). Discard contaminated food and clean and disinfect areas affected by rodent droppings. Professional pest control services in place.
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.