FAR EAST CHINESE CUISINE
5201 DUKE, HALIFAX · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
3 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;
- The stainless steel refrigerator and dry storage units have a build up of food debris on the the doors and door handles. Clean these areas and maintain these areas cleaned and sanitized.
- 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.
- The hot holding unit was below the minimum hot holding temperature of 60 Celsius.
- 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;
- Renew the permit.
- 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;
- 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;
- The food contact surface sanitizer had no detectable active ingredient at the beginning of the 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.
- The hot holding unit was at ~40 Celsius at the beginning of the inspection. During periods of time when not actively serving food, place covers on each chafing dish to maintain the appropriate hot holding temperature.
- 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;
- Inspection
0 infractions
- Inspection
4 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;
- Remove cardboard from the kitchen floor.
- 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 doors to the refrigerator and freezer. Clean the blood from the bottom of the inside of the 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.
- Items in the hot holding device must be at or above 60 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.
- Do not store raw meat above vegetables in the refrigerator.
- 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;