GLITTER BEAN CAFE
5896 SPRING GARDEN, HALIFAX · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. Observed a hole in the ceiling due to a leaking pipe. Repair leak and repair hole in the ceiling.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Inspection
6 infractions
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. Observed a hole in the ceiling due to a leaking pipe. Repair leak and repair hole in the ceiling.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Observed flies throughout the facility. Contact pest control to provide pest control methods for flies. Observed rodent droppings in the basement storage area and garbage area. Clean areas where rodent droppings in these areas. Observed holes in the walls in the garbage area. Repair holes.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Observed staff washroom not being maintained in a clean and sanitary manner. Clean washroom. Observed no hand soap in the staff washroom. Provide hand soap in the staff washroom.
- 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.
- Observed no certified food handler on-site during the inspection. At last one certified food handler must be on-site per shift.
- 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.
- observed cookies with cream cheese icing stored at room temperature. Cookies were placed in the fridge at this time.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Observed expired permit being posted. Post an update to permit.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Inspection
0 infractions
- Inspection
7 infractions
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Observed holes in multiple walls and ceilings. Observed a patch of mould on the ceiling. Repair holes and remove patch of mould and repair the wall. Observed what looked like water damage to a section of the ceiling located above the stand up fridge in the basement. Repair the section of the ceiling.
- 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;
- In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. Observed tiles missing from staff bathroom floor. Replace missing tiles with new tiles.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Observed a dead rodent in a trap. Call pest control company to remove dead rodent and replace the trap. Observed rodent droppings. Clean up rodent droppings.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Observed small display fridge not maintaining a temp of 4C/40F or lower. Repair fridge so it can maintain a temp of 4C/40F or lower. Do not store any hazardous foods in this fridge until it can maintain the proper temp.
- 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
- Observed container for holding bags of recyclables not being maintained in a clean and sanitary manner. Clean inside the container.
- 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.
- Hazardous foods in the display fridge were moved to another unit that was maintaining a temp of 4C/40F or lower.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Post permit in a conspicuous location in the food establishment.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;