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Fong's Restaurant

1229 COLE HARBOUR, COLE HARBOUR · Food Establishment

8 inspections

  1. Inspection

    0 infractions

  2. 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;
      • Re-surface or replace white wooden shelving unit next to cook station.
  3. Inspection

    6 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;
      • Re-surface or replace rusted shelving unit in walk-in refrigerator and white wooden shelving unit next to cook station.
    • 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 walk-in refrigerator.
    • 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;
      • Ensure hand sink remains empty at all times to allow for proper hand washing.
    • 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;
      • Ensure a food-grade sanitizer is prepared and readily available at all times.
    • 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following: a) protect the food from contamination, b) provide an environment that adequately controls contamination, c) protect the food from damage likely to make the food inedible.
      • Ensure raw meat is stored below produce/ready-to-eat food products.
    • 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following: a) protect the food from contamination, b) provide an environment that adequately controls contamination, c) protect the food from damage likely to make the food inedible.
      • Ensure all stored food items are properly covered.
  4. Inspection

    0 infractions

  5. 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 all cardboard from shelving units, as cardboard is not easily cleanable.
    • 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;
      • Shelving unit on cook line must be refinished, as it not smooth or easily cleanable.
    • 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;
      • Ensure bleach and water mixture is prepared at all times for sanitizing food-contact surfaces.
    • 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;
      • Dishwasher is not dispensing chlorine sanitizer. Wash/rinse can be done in dishwasher, sanitize step must be completed in three-compartment sink using bleach sanitizer until dishwasher is repaired.
  6. Inspection

    0 infractions

  7. 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;
      • Soiled dishes observed in the basin of the hand wash sink and a garbage can observed in front of the it in the kitchen. The hand wash sink should not be used for any other purpose other than hand washing and it must be accessible at all times to facilitate frequent and proper hand washing practices. Soiled dish and garbage can removed at time of inspection.
    • 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.
      • Meat grinder pusher observed covered with tape and has missing pieces making it no longer easily cleanable. Replace meat grinder pusher.
    • 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.
      • Several bus tubs used for food storage observed with large cracks that have been repaired using wires. Bus tubs with cracks are wires are no longer easily cleanable and pose a risk of contaminating food. Discard bus tubs with cracks and wires.
    • 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.
      • Food in the walk-in cooler (not in the process of cooling) observed uncovered allowing for the potential for contamination. Food that is not in the process of cooling must be covered to protect from contamination. Store bags of bean sprouts in containers with covered as the bags can be easily ripped.
  8. Inspection

    13 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;
      • Bare wood shelving observed above the chest freezer by the back exit door. Paint bare wood shelving so that it is easy to maintain, clean and sanitize.
    • 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;
      • Cardboard observed lining the floor in the walk-in cooler and shelves across from the cookline. Cardboard is not an easily cleanable material. Remove cardboard so that the floor and shelves can be easily cleaned.
    • 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;
      • Counter around the hand wash sink in the kitchen observed to be in poor condition from water damage and age. Replace counter around the hand wash sink so that surfaces are east to maintain, clean and sanitize.
    • 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;
      • Wire scrubbers and soiled dishes observed in the kitchen hand wash sink. Hand wash sinks must be accessible at all times and be used for no other purposes other than hand washing. Wire scrubbers and soiled dishes removed from the hand wash sink 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;
      • Paper towel dispenser at the hand wash sink is not functioning. Repair or replace paper towel dispenser.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Paper towel must be stored in dispensers in the public washrooms.
    • 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.
      • Meat grinder pusher observed covered with tape and has missing pieces making it no longer easily cleanable. Replace meat grinder pusher.
    • 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.
      • Several bus tubs used for food storage observed with large cracks that have been repaired using wires. Bus tubs with cracks are wires are no longer easily cleanable and pose a risk of contaminating food. Discard bus tubs with cracks and wires.
    • 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;
      • Food handler indicated that they use fabric cloths to dry their hands or gloves after washing. Gloves are used to protect food from the food handler and can become contaminated in the same manner as bare hands. Gloves must be changed if they have become contaminated or if tasks are changed and hands must be washed prior to putting on new gloves. Fabric clothes can harbour bacteria and are not to be used for drying hands; use single use paper towel to dry hands.
    • 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 on the propane stove. Clean the propane stove to remove debris build-up.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • No probe thermometer available. Obtain a probe thermometer with the ability to measure hot and cold temperatures.
    • 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.
      • Cooked frozen chicken balls observed stored in black garbage bags in the chest freezer by the office. Do not use garbage bags for food storage as they are not made of food grade materials. Store food in food grade packaging or containers.
    • 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.
      • Food in the walk-in cooler (not in the process of cooling) observed uncovered allowing for the potential for contamination. Food that is not in the process of cooling must be covered to protect from contamination. Store bags of bean sprouts in containers with covered as the bags can be easily ripped.