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Buckley's BBQ

46 ELGIN, HALIFAX · Food Establishment

6 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • Provide written proof to the Public Health Officer for food preparation of chopped onions in a permitted food establishment.
  3. Inspection

    2 infractions

    • 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.
      • Ensure facility has access to an approved food contact surface sanitizer during operational hours.
    • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • Provide written proof to the Public Health Officer for food preparation of chopped onions in a permitted food establishment.
  4. Inspection

    0 infractions

  5. Inspection

    1 infraction

    • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • Provide written proof to the Public Health Officer for food preparation of chopped onions in a permitted food establishment.
  6. Inspection

    5 infractions

    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • Operator must obtain food hygiene training certification.
    • 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.
      • An approved food grade surface sanitizer must be available on the pushcart (e.g. 1/2 teaspoon unscented household bleach per 1 liter water).
    • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • Chopped onions are being prepared in an unpermitted kitchen. Food must be prepared in a kitchen that holds an eating establishment permit. In accordance with Section 3.2.1.2 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only.
    • 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.
      • Toppings must be temperature controlled at 4 degrees Celsius or below. Store toppings so that the containers are surrounded by ice and not stored in direct sunlight.
    • 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 measure hot and cold temperatures.