CHEF ABOD CAFE & CATERING
3217 KEMPT, HALIFAX · Food Establishment
4 inspections
- Inspection
0 infractions
- 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 2.14 of the Nova Scotia Food Retail and Food Services Code, handwash stations must be accessible for the use of workers at all times.
- 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.
- In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure: all shelving and food is maintained a minimum of 15 cm (6 inches) off the floor; storage areas are located in a dry, pest-free location.
- 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
0 infractions
- 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 the Nova Scotia Food Retail and Food Services Code, handwash facilities must: i. be located to allow convenient use by food handlers in the food preparation area, and in areas where workers are doing other tasks, then handling food. ii. be accessible for the use of workers at all times; iii. not be used for purposes other than handwashing; iv. be provided with single-use soap dispensers (e.g., liquid soap) and single-use hand drying devices such as paper towel dispensers and/or hot air dryers; v. be equipped to provide hot and cold, or pre-mixed warm, running water; vi. provide an adequate flow of water - if a self-closing faucet is installed, it should flow for at least 20 seconds, without the need to reactivate the faucet; 25 vii. be equipped with a sign which explains the proper handwashing procedures; and viii. be easily cleanable, and maintained in a clean and sanitary condition
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- In accordance with the Nova Scotia Food Retail and Food Services Code: Equipment shall be maintained in good repair, so that it functions in accordance with its intended use.
- 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;