Skip to content
Loading map…

Halifax Tower Hotel & Conference

15 LAKELANDS, HALIFAX · Food Establishment

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    5 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 until the glass washer has been serviced and chlorine sanitizer measured 100ppm. Glassware/dishes must be washed and sanitized in the high-temperature dish washer in the banquet kitchen.
    • 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.
      • Mold build-up observed on interior surfaces of the ice machine in the lounge bar. Discard ice and clean and sanitize the ice machine according to the manufacturers instructions.
    • 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.
    • 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 establishment permit expired December 6, 2024. Renew permit within the next 5 business days.
  4. Inspection

    0 infractions