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GOOD EARTH COFFEEHOUSE

188 CHAIN LAKE, HALIFAX · Food Establishment

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 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.
      • Obtain enclosed display storage for baked goods that protects food from pests.
  3. Inspection

    3 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;
      • Clean and sanitize floor/wall junctions where a few rodent droppings were observed: under the electrical panel area, under the back prep tables/sink.
    • 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.
      • Obtain enclosed display storage for baked goods that protects food from pests.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • Baked goods in the open display case observed contaminated by fruit flies were discarded at time of inspection.
  4. Inspection

    3 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;
      • Rodent droppings observed at floor wall junctions in the back prep/storage area. Areas affected by rodent droppings were cleaned and sanitized at time of inspection.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • Refrigeration temperature logs not completed since September 25, 2024. Temperature logs must be completed at least once daily and maintained onsite for review by the Public Health Officer.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • Obtain additional dry storage shelves so that boxes are stored at least 6 inches off the floor allowing for easy access to the floor for cleaning.