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CHATEAU BEDFORD HOTEL & SUITES

133 KEARNEY LAKE, HALIFAX · Food Establishment

3 inspections

  1. Inspection

    2 infractions

    • 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 quat sanitizer solution is too strong. Follow the mixing instruction on the concentrate bottle to prepare the correct concentration of sanitizer.
    • 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.
      • Salsa that is served at room temperature must be discarded after 4 hours in accordance with the NS Food Retail and Food Services Code section 3.3.8. (C) 3.3.8 Room Temperature Holding c. Potentially hazardous foods that are intended for immediate consumption may be displayed or held for service above 4°C and below 60°C for no more than four hours, after which they must be discarded.
  2. Inspection

    0 infractions

  3. Inspection

    3 infractions

    • 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
      • Fridge in the kitchen measured at 9 degrees Celsius at the time of inspection. All potentially hazardous food items stored in this fridge were moved to other fridges at the time of inspection. Refrigeration temperatures must be maintained at 4 degrees Celsius or below. Discontinue use of this cooler until temperatures measure 4 degrees Celsius or below.
    • 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.
      • In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; and calibrate all thermometers routinely and maintain calibration logs.
    • 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: - Temperature logs for all cooling equipment.