CEMPOAL DE LA CALAVERA NEGRA CAFE
2374 AGRICOLA, HALIFAX · Food Establishment
8 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- Inspection
2 infractions
- 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 Section 2.7(c) and Section 2.7(d) of the NS Food Retail and Food Services Code, you must ensure a. all lighting fixtures are shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils or linens. b. Food establishments must be supplied with sufficient artificial light to ensure the safe and sanitary production of food and to facilitate cleaning of the premises. Unless otherwise specified, the minimum lighting intensities shall be i. 110 lux (at a distance of 89 cm [3 ft.] above the floor) in walk-in coolers, dry food storage areas, and in all other areas and rooms during periods of cleaning; ii. 220 lux (at a distance of 89 cm [3 ft.] above the floor) in areas where fresh produce or packaged foods are sold or offered for consumption; areas used for handwashing, ware washing, and equipment and utensil storage; and in toilet rooms; and iii. 540 lux at the surface where a food handler is working with unpackaged potentially hazardous food or with food utensils and equipment such as knives, slicers, grinders, or saws where employee/worker safety is a factor. c. Except as otherwise specified, lighting fixtures must be shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils, linens, or unwrapped single-service and single-use articles. Shielded lighting is not necessary in areas used only for storing food in unopened packages if i. the integrity of the food packages cannot be affected by broken glass falling onto them; and ii. the food packages are capable of being cleaned of debris from broken glass before the packages are opened. Install proper lighting device in the kitchen to meet the Standards.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
- 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;
- Inspection
3 infractions
- 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 Section 2.7(c) and Section 2.7(d) of the NS Food Retail and Food Services Code, you must ensure a. all lighting fixtures are shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils or linens. b. Food establishments must be supplied with sufficient artificial light to ensure the safe and sanitary production of food and to facilitate cleaning of the premises. Unless otherwise specified, the minimum lighting intensities shall be i. 110 lux (at a distance of 89 cm [3 ft.] above the floor) in walk-in coolers, dry food storage areas, and in all other areas and rooms during periods of cleaning; ii. 220 lux (at a distance of 89 cm [3 ft.] above the floor) in areas where fresh produce or packaged foods are sold or offered for consumption; areas used for handwashing, ware washing, and equipment and utensil storage; and in toilet rooms; and iii. 540 lux at the surface where a food handler is working with unpackaged potentially hazardous food or with food utensils and equipment such as knives, slicers, grinders, or saws where employee/worker safety is a factor. c. Except as otherwise specified, lighting fixtures must be shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils, linens, or unwrapped single-service and single-use articles. Shielded lighting is not necessary in areas used only for storing food in unopened packages if i. the integrity of the food packages cannot be affected by broken glass falling onto them; and ii. the food packages are capable of being cleaned of debris from broken glass before the packages are opened. Install proper lighting device in the kitchen to meet the Standards.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
- 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;
- Permit must be renewed before December 12, 2025.
- 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;
- Inspection
2 infractions
- 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 Section 2.7(c) and Section 2.7(d) of the NS Food Retail and Food Services Code, you must ensure a. all lighting fixtures are shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils or linens. b. Food establishments must be supplied with sufficient artificial light to ensure the safe and sanitary production of food and to facilitate cleaning of the premises. Unless otherwise specified, the minimum lighting intensities shall be i. 110 lux (at a distance of 89 cm [3 ft.] above the floor) in walk-in coolers, dry food storage areas, and in all other areas and rooms during periods of cleaning; ii. 220 lux (at a distance of 89 cm [3 ft.] above the floor) in areas where fresh produce or packaged foods are sold or offered for consumption; areas used for handwashing, ware washing, and equipment and utensil storage; and in toilet rooms; and iii. 540 lux at the surface where a food handler is working with unpackaged potentially hazardous food or with food utensils and equipment such as knives, slicers, grinders, or saws where employee/worker safety is a factor. c. Except as otherwise specified, lighting fixtures must be shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils, linens, or unwrapped single-service and single-use articles. Shielded lighting is not necessary in areas used only for storing food in unopened packages if i. the integrity of the food packages cannot be affected by broken glass falling onto them; and ii. the food packages are capable of being cleaned of debris from broken glass before the packages are opened. Install proper lighting device in the kitchen to meet the Standards.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
- 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;
- Inspection
4 infractions
- 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 Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests. Fix the back door.
- 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 Section 2.7(c) and Section 2.7(d) of the NS Food Retail and Food Services Code, you must ensure a. all lighting fixtures are shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils or linens. b. Food establishments must be supplied with sufficient artificial light to ensure the safe and sanitary production of food and to facilitate cleaning of the premises. Unless otherwise specified, the minimum lighting intensities shall be i. 110 lux (at a distance of 89 cm [3 ft.] above the floor) in walk-in coolers, dry food storage areas, and in all other areas and rooms during periods of cleaning; ii. 220 lux (at a distance of 89 cm [3 ft.] above the floor) in areas where fresh produce or packaged foods are sold or offered for consumption; areas used for handwashing, ware washing, and equipment and utensil storage; and in toilet rooms; and iii. 540 lux at the surface where a food handler is working with unpackaged potentially hazardous food or with food utensils and equipment such as knives, slicers, grinders, or saws where employee/worker safety is a factor. c. Except as otherwise specified, lighting fixtures must be shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils, linens, or unwrapped single-service and single-use articles. Shielded lighting is not necessary in areas used only for storing food in unopened packages if i. the integrity of the food packages cannot be affected by broken glass falling onto them; and ii. the food packages are capable of being cleaned of debris from broken glass before the packages are opened. Install proper lighting device in the kitchen to meet the Standards.
- 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.
- In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Remove all clutters in the kitchen to allow all sinks become accessible and functional.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
- 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;
- Inspection
1 infraction
- 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;
- Ensure the hand washing sink in the food preparation area is accessible at all times.
- 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;
- Inspection
1 infraction
- 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 ensure hand soap is conveniently available for use by the hand sink.
- 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;