HALIFAX BACKPACKERS
2193 GOTTINGEN, HALIFAX · Food Establishment
4 inspections
- Inspection
0 infractions
- 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;
- A two- basin sink of sufficient size to submerge largest piece of kitchen equipment is required for manual dishwashing purposes.
- 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;
- Inspection
2 infractions
- 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 certified food handlers available on site at the time of inspection. Only one staff on site. One person per shift is required with food hygiene training certification. Provide proof of food hygiene training certification to Public Health Officer.
- 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 two- basin sink of sufficient size to submerge largest piece of kitchen equipment is required for manual dishwashing purposes.
- 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.
- Inspection
5 infractions
- 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 certified food handlers available on site at the time of inspection. Only one staff on site. One person per shift is required with food hygiene training certification. Provide proof of food hygiene training certification to Public Health Officer.
- 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 two- basin sink of sufficient size to submerge largest piece of kitchen equipment is required for manual dishwashing purposes.
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations. Bleach water sanitizing solution too strong (>200PPM). Solution diluted on site. Ensure solution is made fresh daily.
- 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.
- Kitchen staff stated that guests of the hostel have access to the open basement area with cold storage for the food establishment. Relocate stand-up freezer in basement to an area where hostel guests have no access to it or can put a padlock or other similar type of device to prevent potential for tampering.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Food permit expired on Jan 22, 2025. Renew food permit immediately.
- 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.