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GAHAN HOUSE NOVA

1615 GRAFTON, HALIFAX · Food Establishment

7 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 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 left most bar dishwasher is providing sanitizer. The right bar dishwasher is still not providing sanitizer during the rinse cycle.
  4. 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;
      • Add the locker area to the cleaning schedule and regularly clean the rodent droppings accumulating in the staff locker area.
    • 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 the floor. Specifically in the dry storage area and beneath the dish line.
    • 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 left most bar dishwasher is providing sanitizer. The right bar dishwasher is still not providing sanitizer during the rinse cycle.
  5. Inspection

    5 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;
      • Clean the floor. Specifically in the dry storage area and beneath the dish line.
    • 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 the rodent droppings on the floor in the staff locker area. Clean the walls in the staff washroom.
    • 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 the wall behind the dish area. Clean the dusty ceiling tiles near the air ducts above the dish area and the serving area.
    • 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 bar dishwashers are not providing a detectable concentration of sanitizer during the rinse cycle. Do not use these dishwashers until they are demonstrated to provide an adequate concentration of sanitizer for the final rinse. The kitchen mechanical dishwasher may be used to clean and sanitize bar dishware until the bar dishwashers are serviceable.
    • 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.
      • Close the lids on the preparation refrigerators when not in use to maintain the required refrigeration temperature of 4 Celsius or lower.
  6. Inspection

    0 infractions

  7. 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;
      • Clean interior of the ice machine.
    • 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 bar dishwashers were not providing sanitizer at the time of the inspection. Replace the sanitizer for these units and test to insure that the units are providing adequate sanitizer before returning them to use. Until the bar dishwashers are capable of sanitizing, bar glassware must be washed in the main mechanical dishwasher.