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CHA BAA THAI RESTAURANT BEDFORD

1511 BEDFORD, BEDFORD · Food Establishment

6 inspections

  1. Inspection

    0 infractions

  2. Inspection

    5 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.
      • Cutting boards that are heavily scratched must be replaced or re-surfaced.
    • 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
      • Repair preparation fridge to ensure it can maintain the proper temperature of 4C or lower. Do not store any potentially hazardous food products in the fridge unit until it can maintain proper temperature.
    • 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;
      • Food grade sanitize must be in place for sanitizing food contact surfaces. Bleach (Chlorine) sanitizer mixture must be mixed daily to reach 100ppm Chlorine. Mix 1/2 teaspoon of unscented bleach to a litre of water to achieve 100ppm chlorine sanitizer.
    • 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 droppings. mice droppings were found along the walls in the kitchen. public washrooms and the dry storage area next to facility.
    • 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.
      • In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less. All potentially hazardous food products that were stored in the fridge unit for less than two hours were moved to a fridge unit that could maintain 4C.
  3. Inspection

    0 infractions

  4. Inspection

    2 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.
      • The facility is required to adhere to all pest control recommendations implemented by the pest control company. Fill hole behind ice machine and remove steel ramp so pest control can investigate.
    • 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;
      • Mice droppings were found on chemical bins under dishwasher. Staff cleaned and sanitized the area during the on site inspection.
  5. Inspection

    3 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.
      • The facility is required to adhere to all pest control recommendations implemented by the pest control company. Fill hole behind ice machine and remove steel ramp so pest control can investigate.
    • 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;
      • Equipment contaminated with pest droppings must be cleaned and sanitized. Contaminated single use takeout containers discarded.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Cleaning Schedule/Log
  6. Inspection

    3 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.
      • The facility is required to adhere to all pest control recommendations implemented by the pest control company. Fill hole behind ice machine and remove steel ramp so pest control can investigate.
    • 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;
      • Deep cleaning required of the whole facility. The facility is required to implement enhanced cleaning procedures to establish sanitary conditions.
    • 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 all over food contact surfaces such as preparation tables, in containers holding utensils such as spoons, knives, and cooking equipment. Mice droppings were found on shelving units and on top of food grade containers.