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Freshii

6954 MUMFORD, HALIFAX · Food Establishment

4 inspections

  1. 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;
      • Stock back hand wash sink with paper towel in the dispenser. Hand wash sinks must be accessible at all times and be used for no other purposes other than hand washing; remove sanitizer bucket from the line hand wash sink.
    • 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.
      • Discard cutting boards observed with excessive gashes/staining as they are no longer easily cleanable. Remove cardboard lining interior shelves of prep coolers and dry storage shelves as cardboard is not an easily cleanable material.
    • 27(f) 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: (f) the person refrains from any behaviour or practice that risks contaminating food.
      • Personal items (e.g. jackets/backpacks) must be stored separate from food/food contact packaging storage areas.
    • 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.
      • Discontinue storing single-use spoons in ice cream topping ingredient containers to prevent the handle of the spoon from falling into the toppings.
    • 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/food contact packaging must be stored at least 6 inches off the floor to protect from contamination and to facilitate cleaning of the floor.
  2. Inspection

    1 infraction

    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • Ensure at least one person on site during every shift has a valid food handling certificate.
  3. Inspection

    0 infractions

  4. Inspection

    3 infractions

    • 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.
      • Internal temperature of cooked rice in the rice cooker measured 26 degrees Celsius. Hot holding temperature of potentially hazardous food must be maintained at 60 degrees Celsius or above. Cooked rice was discarded at time of inspection.
    • 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.
      • Discontinue storing in-use food utensils in room temperature water. Acceptable methods of in-use utensil storage include a dipper well, a hot holding well, under refrigeration/freezer temperatures, or wiped with a sanitizer solution and then cleaned and sanitized every 4hours.
    • 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.
      • Mold observed on interior surfaces of the ice machine. Clean and sanitize interior surfaces of the ice machine according to the manufacturers instructions.