Halifax Tower Hotel - Banquet
15 LAKELANDS, HALIFAX · Food Establishment
6 inspections
- Inspection
9 infractions
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- All shelving units must be at least 6 inches off the floor to facilitate cleaning and to protect food or food contact packaging from contamination.
- 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.
- Fill gaps around plumbing in the dish pit in the kitchen to prevent entry and movement of pests.
- 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 the propane stove burners to remove debris build-up
- 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 the stand around the commercial dough mixer in the kitchen.
- 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.
- Cool foods from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours. Cool food in small batches, shallow pans, using a commercial ice wand, an ice bath, or a blast chiller/freezer.
- 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 internal temperatures of food) for the Lounge.
- 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.
- Leftovers from opened cans of food must be transferred to food grade containers.
- 9(a) An operator must renew a permit, other than a temporary food service event 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;
- Renew Food Establishment Permit that expired on February 3rd, 2026 within the next 5 business days.
- 9(a) An operator must renew a permit, other than a temporary food service event 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;
- Renew Food Establishment Permit that expired on February 3rd, 2026 within the next 5 business days.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Inspection
7 infractions
- 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;
- Do not store personal items (e.g. crocs, socks, blanket) in the food preparation or storage areas.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Cutting boards with excessive gashes and staining removed from use at time of inspection as they are no longer easily cleanable; obtain new cutting boards.
- 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.
- At least one food handler with valid food hygiene training certification must be onsite.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Empty chemical bottles (detergent/sanitizer) restocked at time of inspection.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Proper chemicals must be installed correctly to the glass washer in The Lounge; detergent and chlorine sanitizer hooked up correctly 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.
- Food must be thawed under the following conditions: i. under refrigeration at 4°C (40°F) or less ii. completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold tap water iii. as part of the cooking process (but only when thawing is taken into consideration in determining cooking time) iv. by microwaving and immediately transferring to conventional cooking equipment with no interruption in the process
- 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
- Approximately 8L of batter flour contaminated with insects was discarded at time of 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;
- Inspection
0 infractions
- Inspection
3 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;
- Low-temperature glass washer measured 0ppm chlorine sanitizer. Discontinue use of the glass washer until it has been serviced and measured 100ppm chlorine sanitizer.
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- Refrigeration and freezer temperatures, high-temperature dish washer final rinse temperature, and low-temperature dish washer chlorine concentration must be measured and recorded in a log at least once daily. Logs must be maintained onsite for review by the Public Health Officer.
- 47(2)(b) An operator must
(b) ensure that refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours is clearly marked at the time it is prepared to indicate the date by which the food must be consumed.
- Label ready-to-eat food that will be held for longer than 24 hours with the time it was prepared to indicated the date by which the food must be consumed.
- 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
- 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;
- Chlorine glass washer measured 0pmm. Chlorine was observe empty and restocked at time of inspection; chlorine was retested at 100ppm.
- 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
- Mouldy buttercup squash observed in the reach-in cooler and was discarded 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;
- 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;
- Deli slicer not in-use observed with food debris on the blade and non-food contact parts. Dismantle slicer properly and clean and sanitize all surfaces.
- 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;