Halina Cafe & Bar
2603 CONNOLLY, HALIFAX · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
4 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.
- Fill hole observed in the all behind the sliding shelves; fill gaps around the pipes at the three-compartment sink; fill gaps on sides of the walk-in cooler; fill hole in the wall by the beverage cooler.
- 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 following areas affected by rodent droppings: on the floor under the hand wash sink at the kitchen entrance, on the tracks of the sliding shelves under the back prep counter, on the shelves un the back prep counter, on the floor perimeter in the upper storage area, and floors in the basements.
- 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.
- Chemicals removed from original containers must be clearly labelled to identify contents.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- Refrigeration and freezer temperature logs must be measured and recorded at least twice daily; maintain records onsite for review by the Public Health Inspector.
- 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.
- Inspection
2 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;
- 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. Observed food stored on the floor. Food was stored at least 15cm/6 inches off the floor at this time.
- 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.
- In accordance with Section 88 of the Health Protection Act, you must comply with all terms and conditions of the Food Establishment permit, including (but not limited to) the following: section 2.14(b)(ii) of the NS Food Code states "Handwash facilities must: ii. be accessible for the use of workers at all times;"/ Observed hand wash station to be blocked by items stored around the hand wash station and in front of it. Items were removed at this time.
- 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