Forever Feast
2615 NORTHWOOD, HALIFAX · Food Establishment
4 inspections
- Inspection
4 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.
- All cutting boards require replacement due to heavily scratched surfaces and black debris buildup within the cracks.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- The facility must implement a cleaning schedule that is completed and documented daily.
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Repair the fridge unit to ensure it can maintain 4C and lower. Do not store any potentially hazardous food products in the fridge, until it can maintain proper temperature.
- 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;
- A professional pest control company is required to do an inspection of the facility. A pest control binder with all pest control reports must be kept on site for inspector to review at all times.
- 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.
- Inspection
11 infractions
- 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;
- Mouse droppings were observed throughout the facility, including inside food-grade containers and on the floors throughout the premises. Clean and disinfect all areas affect by rodents.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- The facility must implement a cleaning schedule that is completed and documented daily.
- 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 and buildup were observed on multiple pieces of equipment. Thoroughly clean and sanitize the entire facility.
- 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;
- No plugs were available for the three-compartment sink, preventing the proper cleaning and sanitizing of dishware.
- 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;
- No sanitizer was available for the three-compartment sink or for sanitizing food-contact surfaces. Obtain and use an approved food-grade sanitizer.
- 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 deli meat slicer was observed with dried meat debris on food-contact surfaces. Post proper cleaning procedures for the deli meat slicer and obtain the appropriate chemicals to clean and sanitize the equipment.
- 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;
- A professional pest control company is required to do an inspection of the facility. A pest control binder with all pest control reports must be kept on site for inspector to review at all times.
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Repair the fridge unit to ensure it can maintain 4C and lower. Do not store any potentially hazardous food products in the fridge, until it can maintain proper temperature.
- 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;
- Hard ice cream service must have a dipping well in place or an approved food safety plan for ice scoop storage. Ice cream scoops must not be stored in containers containing stagnant water for extended periods.
- 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;
- The ice cream freezer located at the front of the facility must be positioned near a handwashing station and protected from customer contact at all times to prevent contamination.
- 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.
- All cutting boards require replacement due to heavily scratched surfaces and black debris buildup within the cracks.
- 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;
- Inspection
12 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;
- Hard ice cream service must have a dipping well in place or an approved food safety plan for ice scoop storage. Ice cream scoops must not be stored in containers containing stagnant water for extended periods.
- 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;
- The ice cream freezer located at the front of the facility must be positioned near a handwashing station and protected from customer contact at all times to prevent contamination.
- 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.
- All cutting boards require replacement due to heavily scratched surfaces and black debris buildup within the cracks.
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Repair the fridge unit to ensure it can maintain 4C and lower. Do not store any potentially hazardous food products in the fridge, until it can maintain proper temperature.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- The facility must implement a cleaning schedule that is completed and documented daily.
- 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 and buildup were observed on multiple pieces of equipment. Thoroughly clean and sanitize the entire facility.
- 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;
- No plugs were available for the three-compartment sink, preventing the proper cleaning and sanitizing of dishware.
- 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;
- No sanitizer was available for the three-compartment sink or for sanitizing food-contact surfaces. Obtain and use an approved food-grade sanitizer.
- 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 deli meat slicer was observed with dried meat debris on food-contact surfaces. Post proper cleaning procedures for the deli meat slicer and obtain the appropriate chemicals to clean and sanitize the equipment.
- 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;
- A professional pest control company is required to do an inspection of the facility. A pest control binder with all pest control reports must be kept on site for inspector to review at all times.
- 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;
- Mouse droppings were observed throughout the facility, including inside food-grade containers and on the floors throughout the premises. Clean and disinfect all areas affect by rodents.
- 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 refrigerator unit was measured at 9.5°C. All potentially hazardous food items that had been stored above 4°C for less than two hours were relocated to a refrigerator capable of maintaining 4°C or below.
- 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