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HallyCraft (The Buka)

15 SUPREME, HALIFAX · Food Establishment

3 inspections

  1. Inspection

    1 infraction

    • 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.
      • temperature gauge (screen) on the high-temperature dish washer is not functioning. Repair temperature gauge or obtain another approved method of verifying the final rinse temperatures.
  2. Inspection

    0 infractions

  3. Inspection

    4 infractions

    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • No paper towel, paper towel dispenser, or air drier available for drying hands in the washrooms. Stack paper towel in a basket stocked in the washrooms 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.
      • Rice and tomato/pepper based sauces observed cooling at room temperature in tightly covered containers. Potentially hazardous food must cool 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. Allow steam to quickly escape by loosely covering cooling food.
    • 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.
      • Bags of yellow and red onion and rice observed stored on the floor in the kitchen and dry storage room. Bags of food moved to boxes at time of inspection; shelving on order.
    • 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 hot holding temperatures must be recorded in a log at least once daily and maintained onsite for review by the Public Health Officer.