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HALF ACRE CAFE

395 MAIN, KENTVILLE · Food Establishment

5 inspections

  1. Inspection

    0 infractions

  2. 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;
      • Shelving in the walk-in cooler requires cleaning
  3. Inspection

    0 infractions

  4. 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;
      • Cleaning required in the following areas: Thoroughly clean walk-in cooler floor, shelving and fan guards
  5. Inspection

    5 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;
      • Food preparation is taking place in the basement. This area is for food storage only and no food preparation is to take place here.
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • Walk-in cooler requires an increase in lighting. A flashlight was needed to inspect the back half of the walk-in cooler.
    • 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.
      • No staff on site with valid food safety training. List of course options provided via email.
    • 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 required in the following areas: Clean/organize basement storage Thoroughly clean walk-in cooler floor, shelving and fan guards
    • 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.
      • Self serve dairy products are not being kept at 4*C or less. Measured 9.6*C. Moved products to the fridge to the right.