Daily Grind Gottingen
2153 GOTTINGEN, HALIFAX · Food Establishment
5 inspections
- Inspection
1 infraction
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Inspection
1 infraction
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Inspection
1 infraction
- 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;
- Remove food preparation area that is located directly outside the shared customer/staff washroom or build a barrier wall that separates the food preparation area and washroom (hallways to the washroom must still meet accessibility requirements).
- 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
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
- Floor plans that include the addition of the hard ice cream area must be submitted to the Public Health Inspector for review and approval.
- 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;
- Remove food preparation area that is located directly outside the shared customer/staff washroom or build a barrier wall that separates the food preparation area and washroom (hallways to the washroom must still meet accessibility requirements).
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Obtain a food grade surface sanitizer for sanitizing food contact surfaces.
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
- Inspection
5 infractions
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
- Floor plans that include the addition of the hard ice cream area must be submitted to the Public Health Inspector for review and approval.
- 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;
- Remove food preparation area that is located directly outside the shared customer/staff washroom or build a barrier wall that separates the food preparation area and washroom (hallways to the washroom must still meet accessibility requirements).
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Obtain a food grade surface sanitizer for sanitizing food contact surfaces.
- 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.
- Refrigeration and freezer temperature logs must be completed at least once daily and maintained onsite for review by the Public Health Inspector.
- 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;
- Renew Food Establishment Permit that expired on January 15, 2025 within the next 5 business days.
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.