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HANTS COUNTY BRANCH 009

35 EMPIRE, WINDSOR · Food Establishment

6 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Continue with vermin proofing of openings in kitchen to eliminate any entry points here. Have perimeter of building also inspected and verminproofed. See also PCO for recommendations.
  2. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean up old droppings in pantry. Seal all openings along outside wall to make facility pest proof. See also PCO for recommendations (pantry & below ovens openings observed). Caustic is not recommended as a sanitizer / disinfectant. Obtain a broader spectrum kill sanitizer product for use.
  3. Inspection

    0 infractions

  4. Inspection

    1 infraction

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Repair / replace single use (paper) toweling dispenser in kitchen and provide single use (liquid) soap dispenser in kitchen prior to next event. Three spring loaded faucets in washrooms require repair / adjustment so water flows for >= 15 seconds with each activation.
  5. Inspection

    0 infractions

  6. Inspection

    3 infractions

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & SANITIZED. 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;
      • Keep daily written records for temperature and sanitizer concentration on bar glasswasher. Correct sanitizer feed for glasswasher. Manually sanitize or use disposables until fixed.
    • 29(3) - OPERATOR FAILING TO IDENTIFY CLEANING & SANITIZING AGENTS USED IN FOOD ESTABLISHMENT, INCLUDES CONCENTRATIONS & USES, IN MAINTENANCE, CLEANING & SANITATION PROGRAM. 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.
      • Chemical spray bottles must be fully labelled, including directions for use and concentrations.
    • 33(1) - OPERATOR FAILING TO ENSURE TEMPERATURE OF FOOD IS CONTROLLED SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE. An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Walk-in cooler not holding <=4C in foods. Operator will have unit serviced / adjusted. PHF's will be stored elsewhere or in ice until corrected.