EAST SIDE MARIO'S
186 CHAIN LAKE, HALIFAX · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
4 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.
- Install electrical outlet cover on plug outlet under the delivery counter; install pest proof door sweep on the receiving door by the ice machine to fill the gap in the bottom left corner; refill hole in the corner under the shelves in the dry storage room.
- 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 pizza cutting knife as the handle is no longer easily cleanable.
- 27(d) 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:
(d) the person washes their hands as often as is necessary to prevent contamination of food;
- Hands must be properly washed at the hand wash sink with soap and warm water prior to handling clean dishes.
- 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: in the bottom cabinets in the server area, on the floor in the delivery area, on the floor under the dry storage shelves, on the storage shelf where the slicer is stored, on the floor by the beer walk-in cooler, on the floor under the storage shelves in the bar, and underneath the booth seats in the dining room. Some areas cleaned and sanitized at time of inspection.
- 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
4 infractions
- 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: in the storage cabinets below the server station and on the floor under the dry storage shelves.
- 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.
- Reheat cooling lasagna to an internal temperature of 74 degrees Celsius and cool uncovered from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours. Maintain cooling temperature logs.
- 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.
- Discard ice in ice machine; clean and sanitizer interior surfaces of the ice machine to remove mold build-up.
- 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 holes in the bottom of the door frame around the door by the mop sink and install pest proof door sweeps around the door by the ice machine.
- 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;
- Inspection
2 infractions
- 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 pasta fridge measured 17.5 degrees Celsius. Internal temperatures of potentially hazardous foods measured between 15.9 - 18.4 degrees Celsius. All potentially hazardous food was discarded at time of inspection. It was determined that the pasta fridge had been unplugged. Discontinue use of the pasta fridge until temperatures return to 4 degrees Celsius or below.
- 27(d) 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:
(d) the person washes their hands as often as is necessary to prevent contamination of food;
- Dish washer personnel observed handling soiled dishes and then clean dishes without first washing their hands. Soiled hands must be washed prior to handling clean dishes or food.
- 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.
- Inspection
0 infractions