DHABA EXPRESS RESTAURANT & TAKEAWAY
8 OLAND, HALIFAX · Food Establishment
9 inspections
- Inspection
1 infraction
- 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.
- Fill hole in the wall by the back receiving door/hallway; install baseboards in the accessible washroom.
- 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.
- Inspection
6 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.
- Fill hole in the wall by the back receiving door/hallway; install baseboards in the accessible washroom.
- 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;
- Hand wash sink must not be used for any other purple other than hand washing; remove containers of thawing chicken from the hand wash sink across from the cookline.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Stock paper towel in the dispenser at the hand wash sink in the staff washroom.
- 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 and sanitize the following areas to remove food/debris build-up: floor/wall junctions under prep tables and equipment throughout the kitchen and storage areas, on the shelves across from the cookline, and on exterior surfaces of food storage containers.
- 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 the following areas affected by rodent droppings: the floor under the microwave storage table in the buffet server area and the floor under the dry storage shelves; remove dead mouse from the electrical closet.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Store mop bucket in a sanitary manner away from food (e.g. onion storage area) to protect food from contamination.
- 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.
- Inspection
0 infractions
- 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.
- Hole observed at the bottom right corner of the back receiving door. Install pest proof weather stripping to prevent entry of pests.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Remove hose draining from the ceiling into the three-compartment sink. The three-compartment sink is meant for dish washing, rinsing, and sanitizing.
- 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.
- 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.
- Hole observed at the bottom right corner of the back receiving door. Install pest proof weather stripping to prevent entry of pests.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Remove hose draining from the ceiling into the three-compartment sink. The three-compartment sink is meant for dish washing, rinsing, and sanitizing.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Debris build-up observed on the internal surfaces of the ice machine. Discard ice; clean and sanitize the internal surfaces of the ice machine.
- 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.
- Inspection
5 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.
- Hole observed at the bottom right corner of the back receiving door. Install pest proof weather stripping to prevent entry of pests.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Remove hose draining from the ceiling into the three-compartment sink. The three-compartment sink is meant for dish washing, rinsing, and sanitizing.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Paper towel dispenser in the staff washroom was observed empty and restocked at time of inspection.
- 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 debris build-up on the flooring under the buffet table and under the onion storage shelves; debris build-up on the exterior surfaces of the food storage containers near the tandoori oven. Clean floors and food storage containers to remove food debris.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Debris build-up observed on the internal surfaces of the ice machine. Discard ice; clean and sanitize the internal surfaces of the ice machine.
- 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.
- Inspection
0 infractions
- Inspection
10 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Wall above the hot holding across from the cookline observed water damaged and no longer easily cleanable. Repair or replace wall so that it is smooth, non-porous, and easily cleanable.
- 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;
- No hand soap available at the hand wash sink by the reach-in coolers/microwave station. Hand wash soap restocked at the hand wash sink at time of inspection.
- 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.
- Several small cutting boards observed with excessive gashes and staining making them no longer easily cleanable. Obtain new cutting boards for processing food.
- 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;
- Debris build-up observed on the floor under equipment/reach-in cooler and freezer and along floor wall junctions. Clean and sanitize floor to remove debris build-up.
- 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/debris build-up observed on the floor under the "buffet" service table. Clean and sanitize floor to remove food/debris build-up.
- 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.
- Chopped vegetable salad observed in a bowl stored on top of a square container of ice; container of spiced chickpeas observed stored in a container stored on top of ice. Ice must be surrounding the bowl/container of potentially hazardous food on all side to maintain food temperature at 4 degrees Celsius or below.
- 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.
- Internal temperature of cooked onions stored in the reach-in cooler measured 28.8 degrees Celsius. Food handler stated that it was prepared last night. Potentially hazardous food must be cooled from 60 degrees Celsius to 20 degrees Celsius in 2 hours or less and from 20 degrees Celsius in 4 hours or less. Ambient air temperature of the reach-in cooler measured 4 degrees Celsius. 12 quarts of cooked onions was discarded at time of inspection.
- 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.
- Obtain a probe thermometer with the ability to measure hot and cold internal food temperatures.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Clean knives stored in soiled container on the shelf across from the cookline. Store clean utensils in a sanitary manner. Container cleaned and sanitized at time of inspection.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Discontinue storing in-use utensils in room temperature water. In-use utensils must be stored in a sanitary manner to prevent bacterial growth and contamination of food. Store in-use utensils : 1) wiped clean with sanitizer and in a clean container (washed, rinsed and sanitized every 4 hours), 2) in a dipper well 3) below 4 degrees Celsius, or 4) above 60 degrees Celsius.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- 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;
- Paper towel dispenser at the kitchen hand wash sink observed empty. Paper towel dispenser restocked at time of inspection.
- 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;
- Dust build-up observed on the ceiling above the cookline. Clean ceiling to remove dust and prevent contamination of food.
- 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 spills observed on the floor around the buffet area. Clean floor to remove food spills.
- 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.
- Cooked rice observed stored at room temperature. Potentially hazardous food stored at room temperature must be controlled using time - discard after 2 hours of room temperature holding.
- 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.
- Internal temperature of chicken tikka masala measured 52.1 degrees Celsius. Potentially hazardous food must be hot held at 60 degrees Celsius. Chicken tikka masala was reheated to an internal temperature of 74 degrees Celsius prior to restocking in the hot holding unit.
- 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;