CAMBRIDGE SUITES HOTEL HALIFAX
1583 BRUNSWICK, HALIFAX · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- 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;
- Fix the hole in the ceiling in back storage room and fix the displaced ceiling tiles in back area outside walk in cooler and freezer. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable.
- 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;
- Handwashing sink in the bar area must be equipped with liquid hand soap in dispenser/pump dispenser bottle and single use paper towels in dispenser/holder.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Eating Establishment permit expired on May 23, 2025. Renew in next five business days.
- 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
7 infractions
- 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.
- Rusty bottom shelf on a worktable observed across the dishwasher. Repair or replace rusty shelf so that it is smooth, non-porous, and easily cleanable.
- 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.
- Shelving across the ice machine have unfinished/chipped paint. Repair/paint the shelves so that it is smooth, non porous, and easily cleanable.
- 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;
- Dust build-up observed on and around the fan guard in the walk-in cooler. Clean dust to prevent contamination of food and food contact surfaces.
- 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;
- Grease buildup observed on wall below exhaust hoods. Non-food contact surfaces must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris
- 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;
- Mould growth observed on the inner surface of ice machine. Discard ice and clean and sanitize the machine according to manufacturer's instructions.
- 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 concentration of Quat sanitizer dispensed in three compartment sink not verified. Use bleach sanitizer in three-compartment sink and on food contact surfaces until the Quat sanitizer is dispensed at a concentration of 200 ppm.
- 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.
- Dented cans of Condensed milk (2) were observed in the dry storage area, which were removed from use. Dents in cans can compromise the seal of the can, leading to contamination of the food items in the cans.
- 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.
- Inspection
0 infractions