ChungChun Hotdog
1569 DRESDEN, HALIFAX · Food Establishment
9 inspections
- Inspection
0 infractions
- 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;
- The manual dishwasher was not providing detergent or sanitizer during operation. It is critical that the supply of chemicals for the dishwasher are regularly checked and that the dishwasher is functioning correctly. The detergent supply was replenished during the inspection. The sanitizer was not dispensing during the inspection. Repair the sanitizer dispenser. Until this is complete, dishware must be manually sanitized. To prepare a sanitizer sink for submerging dishware, mix 2.5ml (1/2tsp) household, unscented chlorine bleach with each litre of water in the sink. Dishware must remain in the sanitizer solution for two minutes.
- 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;
- Inspection
0 infractions
- 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;
- The dedicated handwashing sink requires a supply of hand soap.
- 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 mechanical dishwasher was not dispensing any supply chemicals. The dishwasher requires at a minimum a supply of detergent and sanitizer to properly wash and sanitize dishware.
- 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;
- Clean dust and grease build-up on the range hood.
- 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;
- Clean the rodent droppings throughout the basement food storage area.
- 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.
- Potentially hazardous food items including deep fried chicken, deep fried pork, and sliced vegetables cannot be stored at room temperature. Potentially hazardous foods must be temperature controlled. Potentially hazardous food items in the hot holding unit must be at or above 60 Celsius.
- 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
- 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.
- The operator has not developed a method of temperature controlling noodles. Noodles must be either prepared fresh and served, hot held at 60 Celsius, or refrigerated at 4 Celsius or lower.
- 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.
- 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 mechanical dishwasher did not have a supply of detergent or sanitizer at the time of the inspection. Dishware must be manually cleaned and sanitized until the mechanical dishwasher is demonstrated to provide detergent and an adequate concentration of sanitizer. The mechanical dishwasher must be regularly checked to insure that a supply of chemicals is available for appropriate dishwashing.
- 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.
- Unless indicated through independent laboratory verification, potentially hazardous food items such as noodles and shaved carrots must be either made to order, hot held at 60 Celsius or greater, or refrigerated.
- 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;
- Inspection
0 infractions
- 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;
- The mechanical dishwasher did not have a supply of sanitizer, the attached bottle was empty. Do not use the mechanical dishwasher until the sanitizer is replaced and the dishwasher is demonstrated to supply an adequate amount of sanitizer during the rinse cycle.
- 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;
- Inspection
4 infractions
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- In accordance with Section 2.15 Toilet Facilities and Dressing Areas a. ii. Washroom facilities must be available for the public. The number and construction of washrooms shall be determined in accordance with the Nova Scotia Building Code. c. vi. access to the washroom should not be through the food handling or food preparation areas. An exemption to the above is available for restaurants that do not have seating. Either make available a public washroom that is not accessed through the food preparation area, or remove the customer seating.
- 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 mechanical dishwasher did not have a supply of sanitizer, the attached bottle was empty. Do not use the mechanical dishwasher until the sanitizer is replaced and the dishwasher is demonstrated to supply an adequate amount of sanitizer during the rinse cycle.
- 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 the rodent droppings on the stairwell to the basement and the rodent droppings throughout the basement.
- 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.
- Sauces that are labelled "refrigerate after opening" must be refrigerated after the package has been opened. This includes re-packaged single servings.
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.