Burrito Jax
3117 KEMPT, HALIFAX · Food Establishment
3 inspections
- Inspection
10 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.
- Fill the following holes/gaps to prevent entry and movement of pests: in the wall under the three-compartment sink, in the corner of the wall under the three-compartment sink, in the wall by the clean dish storage rack, in the wall by the upright freezer and dry storage shelves, and around plumbing of all sinks.
- 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.
- Fill the following holes/gaps to prevent entry and movement of pests: in the wall under the three-compartment sink, in the corner of the wall under the three-compartment sink, in the wall by the clean dish storage rack, in the wall by the upright freezer and dry storage shelves, and around plumbing of all sinks.
- 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;
- Remove POS wires from the front hand wash sink; turn on hot and cold water supply and stock the hand wash sink with soap and paper towel in dispensers.
- 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;
- In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. In accordance with Section 2.15 of the NS Food Retail and Food Services Code, you must equip toilet rooms for staff and the public with hand washing stations.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Remove hosing draining from the hot water tank/ceiling into the three-compartment sink.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Remove hosing draining from the hot water tank/ceiling into the three-compartment 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.
- Discontinue use of the front cold top prep cooler (ambient air temperature measured 11.7 degrees Celsius). Contact a refrigeration technician to service the cooler. The ambient air temperature must measure 4 degrees Celsius or below.
- 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.
- Discontinue use of the front cold top prep cooler (ambient air temperature measured 11.7 degrees Celsius). Contact a refrigeration technician to service the cooler. The ambient air temperature must measure 4 degrees Celsius or below.
- 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 affected by rodent droppings/urine: on the floor under the storage shelves, on the floor through the front food handling/service area, and on the storage shelf below the hot holding station.
- 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 affected by rodent droppings/urine: on the floor under the storage shelves, on the floor through the front food handling/service area, and on the storage shelf below the hot holding station.
- 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
13 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;
- Remove cardboard from lining shelves/being used as storage as it is not an easily cleanable material.
- 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.
- Keep entrance door closed to prevent entrance of pests.
- 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.
- Fill the following holes/gaps to prevent entry and movement of pests: in the wall under the three-compartment sink, in the corner of the wall under the three-compartment sink, in the wall by the clean dish storage rack, in the wall by the upright freezer and dry storage shelves, and around plumbing of all sinks.
- 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;
- Remove POS wires from the front hand wash sink; turn on hot and cold water supply and stock the hand wash sink with soap and paper towel in dispensers.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Remove hosing draining from the hot water tank/ceiling into the three-compartment sink.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Stock paper towel in the dispenser at the hand wash sink in the washroom.
- 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 all cutting boards observed with excessive gashes and black/food staining as they are no longer easily cleanable.
- 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.
- Plug in white chest freezer that was unplugged with food stored in it. Discontinue use until the temperature measured -18 degrees Celsius.
- 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 the temperature of the front cold top prep cooler (ambient air temperature measured 8.3 degrees Celsius) to ensure it returns to 4 degrees Celsius or below within the next hour. If the temperature does not return to 4 degrees Celsius or below then discontinue use and move all potentially hazardous food to another functioning refrigeration unit. Contact a refrigeration technician to service the cooler.
- 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 the floor under the anti-slip mat at the three-compartment sink and in the walk-in cooler to remove debris/food spills build-up
- 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 affected by rodent droppings/urine: on the floor under the storage shelves, on the floor through the front food handling/service area, and on the storage shelf below the hot holding station.
- 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.
- Discard packaged corn (2kg) and packaged chicken (5 packages), and lean ground beef that was stored in the white chest freezer.
- 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.
- 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
1 infraction
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- In accordance with clause 2.9(e) of the NS Food Retail and Food Services Code: Non-food agents such as cleaners, sanitizers, detergents, pesticides, and other similar products must be stored in an area that prevents the potential for cross-contamination with food, food ingredients, food contact surfaces, and non-food materials such as utensils, linens, single service and single-use utensils, and packaging materials. Personal belongings of employees must be stored separately from food storage and food preparation areas.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;