DUCK KING
51 SUPREME, HALIFAX · Food Establishment
12 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Store paper towel in the staff/customer washrooms in dispensers to protect it from contamination; replace dispenser batteries if needed.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Inspection
4 infractions
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Store paper towel in the staff/customer washrooms in dispensers to protect it from contamination; replace dispenser batteries if needed.
- 27(f) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(f) the person refrains from any behaviour or practice that risks contaminating food.
- Store personal items (e.g. jackets, backpacks) in a designated area away from food preparation and storage areas.
- 29(2)(b) Clean the floor under the cookline to remove grease and debris build-up.
- 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 food in a sanitary manner away from the bio-fuel container and at least 6 inches off the floor to protect from contamination.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- 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;
- Remove pallet storage and obtain shelving where the bottom shelf is at least 6 inches off the floor.
- 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.
- Install pest proof weather stripping in the gap between the front entrance doors.
- 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
8 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.
- Provide updated floor plans that include the additional storage room located at 56 Supreme Court, Halifax. In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, if the alterations are major or involve items or equipment that are specified in the Code, you must submit the plans and specifications regarding the alterations to be approved by the Department
- 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.
- Provide updated floor plans that include the additional storage room located at 56 Supreme Court, Halifax.
- 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 pallet storage and obtain shelving where the bottom shelf is at least 6 inches off the floor.
- 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 pallet storage and obtain shelving where the bottom shelf is at least 6 inches off the floor.
- 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.
- Install pest proof weather stripping in the gap between the front entrance doors.
- 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.
- Install pest proof weather stripping in the gap between the front entrance doors.
- 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.
- Replace cutting boards that were observed with excessive gashes and staining; these cutting boards are not longer easily cleanable.
- 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.
- Replace cutting boards that were observed with excessive gashes and staining; these cutting boards are not longer easily cleanable.
- 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
4 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.
- Provide updated floor plans that include the additional storage room located at 56 Supreme Court, Halifax. In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, if the alterations are major or involve items or equipment that are specified in the Code, you must submit the plans and specifications regarding the alterations to be approved by the Department
- 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 pallet storage and obtain shelving where the bottom shelf is at least 6 inches off the floor.
- 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.
- Install pest proof weather stripping in the gap between the front entrance doors.
- 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.
- Replace cutting boards that were observed with excessive gashes and staining; these cutting boards are not longer easily cleanable.
- 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
11 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.
- Provide updated floor plans that include the additional storage room located at 56 Supreme Court, Halifax. In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, if the alterations are major or involve items or equipment that are specified in the Code, you must submit the plans and specifications regarding the alterations to be approved by the Department
- 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 pallet storage and obtain shelving where the bottom shelf is at least 6 inches off the floor.
- 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.
- Install pest proof weather stripping in the gap between the front entrance doors.
- 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;
- Repair broken hot water handle on the front service hand wash sink and the cold water handle on the hand wash sink at the kitchen entrance.
- 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;
- Repair leak at the faucet of the hand wash sink next to the cookline.
- 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.
- Replace cutting boards that were observed with excessive gashes and staining; these cutting boards are not longer easily cleanable.
- 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 floors in the dry storage areas, the walk-in cooler, and walk-in freezer to remove food and debris build-up.
- 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 floor contaminated by rodent droppings next to the ice machine in the front service area and under the commercial dish washer.
- 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.
- Bowls of food observed stored directly on the floor in the walk-in cooler were moved to a shelf at time of inspection. Food must be stored on appropriate shelving at least 6 inches off the floor.
- 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.
- Soiled mop and mop bucket observed stored next to the clean dish storage shelving moved to the mop sink room at time of inspection. Do not store the mop and mop bucket next to food contact surfaces or food.
- 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.
- Uncovered container of raw pork stored next to napa cabbage and above peppers in the walk-in cooler were moved to the bottom shelf at time of inspection. Raw meat/seafood/poultry must be stored separate or below ready-to-eat food to prevent contamination of the ready-to-eat food.
- 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
3 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;
- Remove all pallet storage and replace with appropriate shelving that is at least 6 inches off the floor.
- 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 service window curtains, on interior surfaces of the microwave, and on food ingredient containers. Microwave and food ingredient containers cleaned and sanitized at time of inspection. Remove soiled curtains and leave window bare to protect food from contamination.
- 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.
- Picking ducks observed hanging on hooks from the hand wash sink at the cookline. Food must be stored in a sanitary manner. Picking ducks moved to the walk-in freezer at time of inspection.
- 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
8 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;
- Cart observed stored directly in front of the hand wash sink at the kitchen entrance. Hand wash sinks must be accessible at all times to facilitate hand washing. Cart moved at time of inspection.
- 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 entrance hand wash sink observed empty. Paper towel dispenser restocked at time of inspection.
- 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;
- Cold water handle on the hand wash sink next to the cookline is not functioning. Repair or replace cold water handle.
- 27(f) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(f) the person refrains from any behaviour or practice that risks contaminating food.
- Personal items (e.g. jackets) observed stored on food contact packaging/dry food storage containers. Store personal items separate from food and food contact surfaces.
- 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.
- Food hygiene training certification expired. At least one food handler per shift with valid food hygiene training certification must be onsite.
- 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 the shelves in the walk-in cooler and walk-in freezer and under the pallet storage in the storage room. Clean floors 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;
- Debris build-up observed on the service window curtains, on interior surfaces of the microwave, and on food ingredient containers. Microwave and food ingredient containers cleaned and sanitized at time of inspection. Remove soiled curtains and leave window bare to protect food from contamination.
- 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.
- Bags of raw chicken and beef observed stored directly on the floor near the cookline. Store food in a sanitary manner to protect from contamination. Bags of raw chicken and beef remove from the floor at time of inspection.
- 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
- 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.
- Several bottles/spray bottles of chemicals observed with no label. Chemicals removed from original containers must be clearly labelled to identify contents.
- 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.
- Inspection
8 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;
- Plastic wrap observed on the wall above the cookline. Plastic wrap is not an easily cleanable material. Plastic wrap removed at time of inspection.
- 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 next to the dish washer observed blocked with the kitchen door and biofuels bin. Biofuels bin moved at time of inspection to allow hand wash sink to be accessible for hand washing.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Ambient air temperature of the IBeeCool reach-in cooler measured 9.5 degrees Celsius. Potentially hazardous food was moved to the walk-in cooler at time of inspection. Refrigeration temperatures must be maintained at 4 degrees Celsius or below.
- 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;
- Mold observed on the interior surfaces of the ice machine; discard ice. Clean and sanitize the interior surfaces of the ice machine according to the manufacturers instructions.
- 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;
- Remove soiled curtain at the service window to protect food from contamination.
- 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 in the walk-in freezer. Clean the floor in the walk-in freezer to remove debris.
- 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.
- Several bottles/spray bottles of chemicals observed with no label. Chemicals removed from original containers must be clearly labelled to identify contents.
- 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.
- Pot of beef soup on the propane burner measured internal temperatures between 14-19 degrees Celsius. Beef soup was cooked at 11AM for the lunch period and then around 2:30PM the heat was turned off and cold water was added to the broth. Potentially hazardous food must be temperature controlled. Beef soup reheated to an internal temperature of 74 degrees Celsius and is to be hot hold at 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;