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ela! GREEK TAVERNA

215 CHAIN LAKE, HALIFAX · Food Establishment

10 inspections

  1. 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;
      • Repair or replace rusty shelves in the walk-in cooler.
    • 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 the cold-top prep cooler next to the grill to ensure the temperature returns to 4 degrees Celsius or below within the next hour. If the temperature does not return to 4 degrees Celsius or below, all potentially hazardous food must be moved to another functioning refrigerator/cooler. Contact a refrigeration technician to service the cold-top prep cooler. Repair or replace the bottom drawers of the cold-top prep cooler next to the grill so that the drawers close properly.
    • 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 must removed their gloves and wash their hands after handing soiled dishes/mopping and prior to handling clean dishes.
    • 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 surfaces to remove debris build-up: exterior/interior surfaces of garbage cans and the rack shelving across from the oven.
    • 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.
      • Food may be thawed under the following conditions: i. under refrigeration at 4°C (40°F) or less ii. completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold tap water iii. as part of the cooking process (but only when thawing is taken into consideration in determining cooking time) iv. by microwaving and immediately transferring to conventional cooking equipment with no interruption in the process c. When thawing foods using methods where the thawed portions of the potentially hazardous foods are above 4°C (40°F), the time period above 4°C (40°F), including the time for cooking preparation, or the time required to cool the potentially hazardous foods to below 4°C (40°F), shall not exceed four hours. d. The only exception to the above procedures and temperature requirement is the thawing of frozen ready-to-eat seafood, which shall be maintained at 3.3°C (38°F) or less during thawing.
    • 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.
      • Cool foods 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. Cool foods in small portions, shallow pans, using a commercial ice wand for liquids, an ice bath, or a blast chiller/freezer.
    • 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 all foods to an internal temperature of 74 degrees Celsius prior to stocking in a pre-heated hot holding unit.
    • 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.
      • Room temperature holding of potentially hazardous food (e.g. tzatziki sauce) must be time marked: a. Potentially hazardous foods that are intended for immediate consumption may be displayed or held for service above 4°C and below 60°C for no more than two hours, before which time they must be used, refrigerated, or frozen. b. Potentially hazardous foods intended for immediate consumption and displayed or held for service at room temperature for more than two hours must be consumed within four hours from the time they were removed from temperature control or discarded. c. Potentially hazardous foods that are intended for immediate consumption may be displayed or held for service above 4°C and below 60°C for no more than four hours, after which they must be discarded.
    • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
      • Refrigeration temperature logs must be completed at least once daily and maintained onsite for review by the Public Health Inspector.
    • 47(2)(b) An operator must (b) ensure that refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours is clearly marked at the time it is prepared to indicate the date by which the food must be consumed.
      • Implement date marking on prepared ready-to-eat food that may be held for longer than 24 hours.
  2. Inspection

    0 infractions

  3. 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;
      • Replace battery in the paper towel dispenser at the hand wash sink in the back preparation area or replace the paper towel dispenser.
    • 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 observed with excessive gashes and staining as they are no 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.
      • Repair or replace rusty shelves in the walk-in cooler so that they are easily cleanable.
    • 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.
      • Proof of valid food hygiene training certification must be provided to the Public Health Inspector.
    • 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 ceiling/ventilation in the food preparation areas to remove dust 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;
      • Fly tape observed hanging above food preparation and storage areas was removed at time of inspection.
    • 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.
      • Cool foods 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. Cool foods using the following methods: small portions, shallow pans, ice-water bath or commercial ice wand, or blast chiller. Pot of cooked rice was discarded at time of inspection.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • Dented cans of crushed tomatoes and tomato paste were discarded at time of inspection.
  4. Inspection

    2 infractions

    • 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 screens of the ice machine; build-up observed in the top portion of the ice machine. Ice machine was cleaned and sanitized 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 observed on interior surfaces of prep coolers. Clean and sanitize interior surfaces of the prep coolers.
  5. Inspection

    0 infractions

  6. Inspection

    8 infractions

    • 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.
      • Hot water handle at the front kitchen hand wash sink not functioning properly. Repair hot water handle so that it dispenses hot water under adequate pressure.
    • 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.
      • Rusted shelves observed in the walk-in cooler and next to the dish washer. Rusted surfaces are not easily cleanable. Repair or replace rusted shelving.
    • 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 wall/ceiling above the salad prep cooler. Clean and sanitize wall/ceiling to remove dust build-up and prevent contamination of food 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;
      • Debris build-up observed on exterior surfaces of garbage bins. Clean and sanitize garbage bins to remove 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;
      • Rodent droppings observed on the floor under the prep tables across from the cookline, on the bottom storage shelves in the server area, on the shelf below the hot holding unit, on the floor by the walk-in cooler/compressed gas, and on the floor under the two-compartment sink. Clean and sanitize areas affected by rodent droppings.
    • 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.
      • Sauces in the hot holding unit measured below 60 degrees Celsius. Sauces must be reheated to 74 degrees Celsius prior to returning to the hot holding unit.
    • 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 ice cream scoops observed stored 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.
    • 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.
      • Mold build-up observed on the interior surfaces of the ice machine. Discard ice. Clean and sanitize interior surfaces of the ice machine according to the manufacturers instructions.
  7. Inspection

    0 infractions

  8. Inspection

    4 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;
      • No paper towel dispenser available at the hand wash sink in the back prep area. Re-install paper towel dispenser at the hand wash sink in the back prep area.
    • 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 and prep tables. 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;
      • Grease/debris build-up observed on the control area of the hot holding unit. Clean and sanitize the hot holding unit to remove grease/debris.
    • 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 and clean/sanitize the interior surfaces of the ice machine according to the manufacturers instructions.
  9. Inspection

    10 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;
      • No paper towel dispenser available at the hand wash sink in the back prep area. Re-install paper towel dispenser at the hand wash sink in the back prep area.
    • 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.
      • Proof of valid food hygiene training must be provided to the Public Health Officer upon request.
    • 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 and prep tables. 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;
      • Grease/debris build-up observed on the control area of the hot holding unit. Clean and sanitize the hot holding unit to remove grease/debris.
    • 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;
      • Low-temperature glass washer measured 10ppm chlorine. Chlorine sanitizer must measure 100ppm. Discontinue use of the glass washer until it has been serviced and chlorine measures 100ppm.
    • 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 and clean/sanitize the interior surfaces of the ice machine according to the manufacturers instructions.
    • 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.
      • Chemical spray bottle at the bar 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.
      • Pan of cooked Greek potatoes observed in the walk-in cooler measured 17.0 degrees Celsius. Greek potatoes were cooked on February 5th, 2024 and were determined to be improperly cooled. Pan of cooked Greek potatoes were discarded at time of inspection.
    • 49(2)(a) Before being placed in the dry storage room or designated area, opened packages of food ingredients and food packaging materials must be (a) transferred to clean, suitably covered containers or be sealed and securely closed; and
      • Pans of sliced eggplant observed stored in black garbage bags. Garbage bags are not made of food grade material. In accordance with Section 3.6.3 of the Nova Scotia Food Retail and Food Services Code, you must: a. ensure that only food grade containers are used. b. ensure high-acid foods (pH below 4.6) are not stored in containers coated with, made of, or containing: i. lead or lead-based products, including lead-glazed ceramics, china, crystal or pewter; ii. zinc, such as galvanized containers; iii. enamelware, which may chip and expose the underlying metal; iv. copper and copper alloys such as brass; and v. cast iron.
    • 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;
      • Food Establishment Permit expired on January 19th, 2024. Renew permit within the next 5 business days.
  10. Inspection

    1 infraction

    • 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;
      • Rodent droppings observed at floor/wall junctions in the kitchen (under and behind equipment), on the floor near the white oven, and on the floor behind the wine storage in the private dining room. Clean and disinfect areas affected by rodent droppings.