Edna Restaurant
2053 GOTTINGEN, HALIFAX · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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 cold water handle at the hand wash sink in the staff 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;
- Inspection
1 infraction
- 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 cold water handle at the hand wash sink in the staff 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;
- Inspection
7 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;
- Rusty shelf must be repaired so that surfaces are smooth, non-porous, and easily cleanable, or be replaced.
- 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 cold water handle at the hand wash sink in the staff washroom.
- 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.
- Monitor ambient air temperature of the cold service prep cooler to ensure it returns to 4 degrees Celsius or below; contact refrigeration technician if temperature does not return to 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;
- Clean floor/wall junctions throughout the kitchen to remove grease and 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.
- Potentially hazardous foods (e.g. mozzarella) that are intended for immediate consumption may be displayed or held for service above 4 degrees Celsius and below 60 degrees Celsius for no more than two hours, before which time they must be used, refrigerated, or frozen. Potentially hazardous foods stored at room temperature must be time marked.
- 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.
- In-use utensils must be stored using one of the following methods: in a dipper well, a hot holding well, under refrigeration temperatures, or stored in clean container, wiped with a sanitizer solution after use and then clean and sanitized every 4 hours.
- 45(1)(b) If directed by an inspector or the Administrator, an operator must establish
(b) a food distribution record to enable the operator to recall any lot of a food.
- Seafood tags must be retained for a minimum of 90 days after use.
- 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
0 infractions
- Inspection
1 infraction
- 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;
- In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. Ensure floor/tiles in front of cooking equipment are repaired or replaced.
- 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;