European New Market/Golden Shawarma
590 PORTLAND, DARTMOUTH · Food Establishment
9 inspections
- Inspection
5 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;
- Staff washroom hand sink must have paper towel in a dispenser.
- 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.
- Steam table in deli area had four products not being held at 60C. Discussed heating prior to hot holding, using deeper pans and lids with operator to maintain a temperature of 60C or higher. Verify the temperature throughout the day using a probe thermometer.
- 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.
- Baked goods must be protected from public handling and contamination by the use of packaging, display cases, or salad bar sneezeguards (food guards), and be provided with suitable utensils or effective dispensing methods.
- 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
- 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. Do not use garbage or recycling bags because they are not designed to be used as a covering for food.
- 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
- Once original packaging is open, dried goods must be stored in food grade containers with lids to prevent contamination.
- 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
6 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;
- Hand sinks must be unobstructed and stocked with liquid soap and paper towel in dispensers.
- 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;
- Observed staff member wearing disposable gloves handling raw meat, rinsed them off and moved a cart. Staff was directed by Public Health Inspector to remove gloves, wash hands and then put on new gloves during the 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;
- Chemical dish washer chlorine concentration measured 0ppm; chlorine concentration must be 100ppm. Discontinue use of the dish washer for sanitizing dishes. Sanitize dishes manually at the two-compartment sink in an approved food grade sanitizer (e.g. QUAT at 200ppm).
- 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.
- Steam table in deli area had four products not properly hot held and items were discarded during inspection. Discussed heating prior to hot holding, using deeper pans and lids with operator to maintain a temperature of 60C or higher. One container of chicken thigh at 50.6C, one container of beef at 50.6C, one container of meatballs at 46.8C and one container of mushroom chicken thighs at 46.3C.
- 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.
- Two packages of chicken thighs thawing at room temperature. Staff moved to refrigerator during the inspection. In accordance with Section 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately.
- 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.
- Staff not following two-step cook method for shawarma meat. Discussed requirement with the staff during inspection. Donairs and other similar products such as gyros, kebabs, shawarmas, and shawarmas meet the definition of potentially hazardous food in the Code, and are therefore subject to the requirements for potentially hazardous food within other sections of the Code. The requirements outlined in Section 3.8 address food safety issues which may be specific, but are not limited to, these types of food products. 3.8.2 Secondary Cook Step a. Portions sliced from a donair or shawarma cone must undergo a secondary cooking step designed to achieve a temperature of 71C (160F) in the case of beef, lamb, and pork containing products or 74C (165F) in the case of chicken containing products. The establishment operator must have a process in place to verify the effectiveness of the secondary cooking step, including the use of a suitable thermometer to ensure that the target temperatures are being reached on a consistent basis.
- 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
5 infractions
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Observed food being stored next to shawarma cone prep station. Store food in a manner to prevent contamination and 15cm/6 inches off the floor. Observed reusable utensils being stored in spice containers near the shawarma cone prep station. Store utensils in a sanitary manner outside of spice containers.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Observed walk in freezer to be overstocked and food stored on the floor. Store food at least 15cm/6 inches off the floor.
- 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.
- Observed unfinished wood to be part of shawarma processing equipment. Do not use unfinished wood because it cannot be properly cleaned and sanitized. Replace unfinished wood with a material that is smooth and easy to clean and sanitize.
- 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;
- Observed food handler grab a pair of gloves without washing their hands. As per PHO request, food handler washed their hands before gloves were put on.
- 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;
- Observed reusable cloths being used for sanitizing. Remove all reusable cloths from kitchen and use single-use paper towel.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Inspection
0 infractions
- Inspection
1 infraction
- 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
- 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. Do not use recycling bags because they are not designed to be used as a covering for food. Provide food safe bags for food.Observed recycling bags being used to cover food.
- 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
- Inspection
4 infractions
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Observed raw chicken stored above ready to eat foods. Raw food items must be stored on the bottom shelf to prevent possible contamination. Store raw chicken on the bottom shelf. Observed food being stored on the floor. Food must be stored at least 15cm/6inche off to floor. Store food off the floor.
- 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;
- In accordance with Section 5.7 of the NS Food Retail and Food Services Code, you must ensure all food handlers thoroughly wash their hands before commencing work and after any other activity or instance where hands may become soiled. Observed no handwashing taking place before preparing food. Proper hand washing must be taking place before preparing food. Observed an employee to wash their hands with a glove on one hand. Gloves must come off to achieve proper hand washing, even when the glove is being worn because there is a cut on the hand/finger. The cut should be covered by a bandage which allows proper hand washing to still take place. Proper glove use must be followed when wearing gloves - wash hands first then put a pair of gloves on, after the task is completed take the gloves off, discard the gloves, and wash hands. Proper hand washing and proper glove use must be taking place.
- 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.
- Observed the hot foods not being held at a temperature of 60C/140F or higher. Foods were reheated at this time. Observed meat being defrosted at room temperature. Meat was placed in the fridge at this time. Observed raw chicken at room temperature. Chicken was placed in the fridge at this time.
- 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
- 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. Do not use recycling bags because they are not designed to be used as a covering for food. Provide food safe bags for food.Observed recycling bags being used to cover food.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Inspection
0 infractions
- Inspection
2 infractions
- 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.
- Sanitizer concentration in the final cycle of dishwasher was not adequate, use two-compartment sink till the issue is fixed.
- 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;
- A food grade surface sanitizer must be available in the facility. BODSAN 10 Sanitizer on site during follow-up. Was not labelled. Mix the right concentration by following manufacturer's instructions.
- 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.