European New Market
3653 DUTCH VILLAGE, HALIFAX · Food Establishment
6 inspections
- Inspection
0 infractions
- 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 around the plumbing at the three-compartment sink, in the stove electrical outlet plate, and in the wall under the heater in the 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;
- Stock liquid soap in the dispenser at the ready-to-eat service counter hand wash sink; stock paper towel in the dispenser at the deli hand wash sink.
- 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: at floor/wall junctions in the kitchen and in the drawer of the stove.
- 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.
- 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
- Discarded cooked masked potatoes and cabbage/carrots that was improperly cooled.
- 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.
- Label opened packages of deli meat with the date that the packaged was opened.
- 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
- 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 cold water handle at the hand wash sink behind the hot holding service case.
- 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 broken paper towel dispenser at the hand wash sink at the hot holding service case; stock paper towel dispenser at the hand wash sink in the kitchen.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Stock paper towel dispenser at the hand wash sink in the staff washroom.
- 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.
- Preheat hot holding display case prior to reheating food to an internal temperature of 74 degrees Celsius and hot holding at 60 degrees Celsius or above. Meat/vegetable pastries were reheated in the microwave to an internal temperature of 74 degrees Celsius.
- 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
0 infractions
- Inspection
2 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 hand wash sink at the dessert display cooler not functioning. Functioning paper towel dispenser available onsite; install on wall above the hand wash sink.
- 47(2)(a) An operator must
(a) provide adequate food safety information to enable the purchaser to handle, store, process, prepare or display the food safely; and
- Packaged food must be properly labelled to provide adequate food safety information to enable to purchaser to handle, store, process, prepare, or display the food safely. Dried fish, jerky, canned pea soup and borscht labelled 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;