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BURGER KING

6049 YOUNG, HALIFAX · Food Establishment

8 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
      • The exterior garbage area contains a buildup of organic waste and must be cleaned and sanitized. This condition may attract birds and pests.
  3. Inspection

    3 infractions

    • 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
      • The exterior garbage area contains a buildup of organic waste and must be cleaned and sanitized. This condition may attract birds and pests.
    • 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;
      • The public washrooms were not maintained in a clean and sanitary manner. The men’s washroom requires immediate cleaning due to brown debris present on the radiator, and both public washrooms require a thorough deep cleaning.
    • 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 staff washrooms.
  4. Inspection

    2 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;
      • In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris. Cleaning required of the floor in the walk-in freezer.
    • 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 all areas affected by mice. Mice droppings were found on the floor in the dish washing area.
  5. Inspection

    0 infractions

  6. Inspection

    1 infraction

    • 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;
      • In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris.Have the ceiling and floor tiles repaired and/or replaced where missing.
  7. Inspection

    1 infraction

    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Operator must ensure the public washrooms are cleaned and kept in sanitary condition at all times. Men's washroom toilet was clogged and requires a thorough cleaning. The Women's washroom toilet paper dispenser must be replaced on the wall.
  8. Inspection

    1 infraction

    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Ensure the women's washroom toilets are sealed to the ground.