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CASINO MAIN / BANQUET KITCHEN

1983 UPPER WATER, HALIFAX · Food Establishment

3 inspections

  1. Inspection

    1 infraction

    • 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;
      • General cleaning is required in hard to reach areas.
  2. Inspection

    0 infractions

  3. Inspection

    5 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;
      • Paper towel dispenser in server area was empty. Ensure all hand sinks are equipped with single-use paper towel at all times.
    • 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;
      • Observed build up of debris/syrup inside pop nozzles of server area pop machine. Ensure nozzles are removed to be properly cleaned and sanitized at the end of each day.
    • 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;
      • Glassware dishwashers in bar area are not dispensing sanitizer. All glass/dishware from bar must be washed and sanitized in the high-temperature dishwasher located in the kitchen until glassware washers are repaired.
    • 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;
      • Mold build-up observed on the interior surfaces of the large ice machine. Discard ice and clean/sanitize according to the manufacturers 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;
      • Cleaning is required under three-compartment sink and high-temperature dishwasher in dish pit area.