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GREAT WALL RESTAURANT (THE)

1649 BEDFORD, HALIFAX · Food Establishment

7 inspections

  1. 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;
      • A food-grade sanitizer must be prepared and readily available at all times.
    • 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following: a) protect the food from contamination, b) provide an environment that adequately controls contamination, c) protect the food from damage likely to make the food inedible.
      • Ensure raw meat is stored on bottom of refrigerator, below produce and ready-to-eat food products.
  2. Inspection

    8 infractions

    • 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;
      • Re-surface or replace rusted shelving unit next to dishwasher so that it is smooth and easily cleanable.
    • 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.
      • Ensure all food is stored a minimum of 6" off of floor.
    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Repair leak at hand sink.
    • 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;
      • A food-grade sanitizer must be prepared and readily available at all times.
    • 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 and sanitize interior surfaces of large ice machine in basement.
    • 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;
      • Cleaning is required of kitchen and 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.
      • Ensure scoops and utensils are stored in a manner where the handle does not come into contact with the food item.
    • 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following: a) protect the food from contamination, b) provide an environment that adequately controls contamination, c) protect the food from damage likely to make the food inedible.
      • Ensure raw meat is stored on bottom of refrigerator, below produce and ready-to-eat food products.
  3. Inspection

    0 infractions

  4. 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;
      • Observed pot cover stored in hand sink. Ensure hand sink remains empty at all times to allow for adequate hand washing. Pot cover was removed during inspection.
    • 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;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls.
    • 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.
    • 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;
      • Observed rodent droppings under metal shelving unit in back storage area and along staircase. Clean and disinfect all areas affected by rodent droppings.
    • 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following: a) protect the food from contamination, b) provide an environment that adequately controls contamination, c) protect the food from damage likely to make the food inedible.
      • Foods observed uncovered in walk-in cooler and stored directly on top of each other. Ensure all stored food items are properly covered to prevent possible contamination.
  5. Inspection

    0 infractions

  6. Inspection

    2 infractions

    • 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.
      • Hole in the wall observed on the platform of the stairs off the receiving room. Fill hole to prevent entry and movement of pests.
    • 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.
      • Containers of food in the walk-in cooler observed stored uncovered. Food that is not in the process of cooling or actively being used during food preparation must be covered to protect from contamination. Equip food storage containers with covers.
  7. Inspection

    21 infractions

    • 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;
      • Cardboard observed lining the shelves under the microwave and on the shelves across from the cookline, and tinfoil observed lining the surface above the propane stove. Remove cardboard and tinfoil as they are not easily cleanable surfaces. If surfaces become soiled they must be cleaned.
    • 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;
      • Floor observed worn to bare wood at the cookline and by the high-temperature dish washer. Repair or replace worn flooring so that it is smooth, non-porous, and easily cleanable.
    • 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;
      • Remove carpet in the upstairs area where dry food storage and chest freezers are located. Flooring must be durable and easy to maintain, clean and sanitize.
    • 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;
      • Rusty rack shelving observed in the walk-in cooler and rusty shelving observed next to the high-temperature dish washer. Rusty shelves are not easily cleanable. Repair or replace rusty shelving so that they are smooth, non-porous, and easily cleanable.
    • 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.
      • Hole in the wall observed on the platform of the stairs off the receiving room. Fill hole to prevent entry and movement of pests.
    • 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.
      • Window next to the hand wash sink in the kitchen observed open, but not equipped with a screen. Install a screen or keep window closed to prevent entry of pests.
    • 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;
      • No paper towel dispenser available at the hand wash sink at the bar. Install a paper towel dispenser at the hand wash sink at the bar to facilitate proper hand washing practices.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Store paper towel in the dispensers in the customer washrooms to protect from contamination and to facilitate proper hand washing practices.
    • 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;
      • Exterior surfaces of food storage containers observed with excessive debris build-up. Soiled food storage containers changed to clean containers at time of inspection.
    • 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;
      • Exterior surfaces of garbage cans observed with excessive debris build-up. Clean and sanitize exterior and interior surfaces of garbage cans.
    • 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 in the following areas: on the floor under the microwave, on the floor under the kitchen hand wash sink and behind the chest freezer, on the shelf next to the commercial mixer in the receiving area, on the platform in the basement where the large containers of dry food ingredients are stored, and on the storage shelves under the coffee station. Clean and disinfect areas affected by rodent droppings.
    • 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.
      • Cooked beef ribs observed in a pot on the propane stove measuring an internal temperature of 56.0 degrees Celsius; propane stove was observed off. Food handler stated that it is heated up per order. Potentially hazardous food must be hot held at 60 degrees Celsius or above. Reheat beef ribs to an internal temperature of 74 degrees Celsius and hot hold at 60 degrees Celsius on the strove or in the hot holding unit.
    • 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.
      • Cooked beef ribs observed stored at room temperature next to the propane stove measured an internal temperature of 22.5 degrees Celsius at 12:59hrs. Beef ribs were cooked at 9:00hrs. Potentially hazardous food must be cooled from 60 degrees Celsius to 20 degrees Celsius in 2 hours or less and from 20 degrees Celsius to 4 degrees Celsius in 4 hours or less. Cooked beef ribs were discarded at time of inspection.
    • 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.
      • Cooked pork and containers of chopped vegetables observed stored at room temperature for the lunch period. Use only small portions that will be used within 2 hours if storing potentially hazardous food at room temperature and restock as needed. Room temperature storage of potentially hazardous food must be time marked to indicate when to discard or move back to the cooler. Cooked pork and chopped vegetables returned to the cooler at time of inspection.
    • 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 observed stored in the walk-in cooler measured 26.4 degrees Celsius at 12:44hrs. Rice was cooked between 10:30hrs. Cooked rice was divided into two shallow containers to cool quicker. Potentially hazardous food must be cooled from 60 degrees Celsius to 20 degrees Celsius in 2 hours or less and from 20 degrees Celsius to 4 degrees Celsius in 4 hours or less. Cool potentially hazardous foods using methods such as in small portions, shallow pans/containers, in an ice bath, using a commercial ice wand, or in a blast chiller.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • Obtain a probe thermometer with the ability to measure hot and cold temperatures.
    • 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.
      • Scoop observed stored directly in a container of sweet and sour sauce and inside the ice machine in the basement. Store scoops in a sanitary manner so that the handle does not come in contact with food or ice. Scoops remove from food and ice 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.
      • Containers of food in the walk-in cooler observed stored uncovered. Food that is not in the process of cooling or actively being used during food preparation must be covered to protect from contamination. Equip food storage containers with covers.
    • 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.
      • Containers of uncovered food observed stored directly on the floor in the walk-in cooler; bowl of batter, container of MSG, and container of spices all observed stored uncovered and stored directly on the floor across from the cookline. Bowl of batter and containers of MSG/spices moved off the floor a time of inspection. Remove containers of food in the walk-in cooler from the floor. Food must be stored on shelving at least 6 inches/15 cm off the floor to protect from contamination and to facilitate cleaning.
    • 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.
      • Frozen food in the freezers observed stored directly in grocery bags and black garbage bags. Food must be stored in food grade containers or packaging. Grocery bags and garbage bags are not made of food grade materials.
    • 39(1) Except as provided in subsection (2), (3) and (4) an operator must not permit any live animal to be in a food establishment.
      • Evidence of a cat living in the upstairs dry storage area: a litter box, container of cat litter, and bowls with animal food observed in the upstairs dry storage area near the exit door. Live animals are not permitted to be in a food establishment unless exempt under subsection (2), (3), and (4). Remove litter box, container of cat littler, and bowls of animal food from the food establishment.