HAPPY GARDEN CHINESE RESTAURANT
1304 BIRMINGHAM, HALIFAX · Food Establishment
16 inspections
- Inspection
1 infraction
- 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 areas contaminated by pest droppings.
- 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;
- Inspection
5 infractions
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- Address the issues identified regarding the staff washroom.
- 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 and sanitize knives in between use.
- 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 areas contaminated by pest droppings.
- 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.
- In accordance with Section 3.3.6 of the Nova Scotia Food Services and Food Retail Code, you must 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.
- 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.
- Do not store food on the floor. Cover the food stored in the walk-in cooler.
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- Inspection
0 infractions
- Inspection
5 infractions
- 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.
- Do not use cardboard as liners in the kitchen.
- 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
- In accordance with Section 6.1 of the NS Food Retail and Food Services Code, you must ensure food handlers have the necessary knowledge and skill to enable them to handle food hygienically.
- 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;
- Ensure the kitchen line is cleaned and sanitized regularly to prevent build-up.
- 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.
- In accordance with Section 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately.
- 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.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Cleaning schedule
- 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.
- Inspection
11 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.
- In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.
- 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.
- Follow the instructions provided by the pest control operator and deep clean the facility to address the pest issues.
- 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.
- Do not use cardboard as liners in the kitchen as they are not easily cleanable.
- 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.
- Replace/resurface the circular cutting board with deep cuts and staining.
- 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(d) the person washes their hands as often as is necessary to prevent contamination of food;
- Ensure staff washes their hands in between tasks.
- 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
- In accordance with Section 6.1 of the NS Food Retail and Food Services Code, you must ensure food handlers have the necessary knowledge and skill to enable them to handle food hygienically.
- 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 and sanitize the kitchen line floor as it had excessive debris and grease build-up. Ensure this is done regularly to prevent build-ups.
- 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/surfaces that were contaminated by pest droppings: - Kitchen floor area by the dishwasher and prep table - Basement storage floor - Upstairs storage floor area by the door. Ensure this is done regularly prior to food preparation.
- 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.
- In accordance with Section 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately.
- 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.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Cleaning Schedule
- 50(b) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored
(b) in a manner that does not contaminate food or food preparation areas.
- Remove the items that are not involved in food preparation or the normal operation of the facility from the basement storage unit to prevent clutter.
- 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
0 infractions
- Inspection
6 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris. - Basement storage room - Upstairs room
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- Ensure public washroom is maintained in a sanitary manner.
- 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.
- Ensure facility has Food Contact Surface Sanitizer available when operational.
- 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.
- Food items stored in the walk-in cooler must be covered properly.
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure that the facilities used for the storage of food, food ingredients, equipment and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging must be designed and constructed so that they: i. are cleanable; ii. are located in a clean and dry location; iii. restrict pest access and harbourage; iv. provide an environment which minimizes the deterioration of stored materials; and v. protect food from contamination during storage. d. These facilities may not be located: i. in areas used for the storage of soiled linens; ii. in locker rooms; iii. in toilet rooms; iv. in garbage rooms; v. in mechanical rooms; vi. under sewer lines that are not shielded to intercept potential drips; or vii. in the same room/vicinity as chemicals/pesticides. e. Non-food agents such as cleaners, sanitizers, detergents, pesticides and other similar products must be stored in an area that prevents the potential for cross-contamination with food, food ingredients, food contact surfaces and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging materials. Personal belongings of employees must be stored separately from food storage and food preparation areas. f. Recyclables such as bottles and cans need to be stored in a sanitary manner that prevents the harbourage of pests.
- 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.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Cleaning Logs
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
8 infractions
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure that the facilities used for the storage of food, food ingredients, equipment and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging must be designed and constructed so that they: i. are cleanable; ii. are located in a clean and dry location; iii. restrict pest access and harbourage; iv. provide an environment which minimizes the deterioration of stored materials; and v. protect food from contamination during storage. d. These facilities may not be located: i. in areas used for the storage of soiled linens; ii. in locker rooms; iii. in toilet rooms; iv. in garbage rooms; v. in mechanical rooms; vi. under sewer lines that are not shielded to intercept potential drips; or vii. in the same room/vicinity as chemicals/pesticides. e. Non-food agents such as cleaners, sanitizers, detergents, pesticides and other similar products must be stored in an area that prevents the potential for cross-contamination with food, food ingredients, food contact surfaces and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging materials. Personal belongings of employees must be stored separately from food storage and food preparation areas. f. Recyclables such as bottles and cans need to be stored in a sanitary manner that prevents the harbourage of pests.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris. - Kitchen floor - Upstairs room
- 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 3.6 of the NS Food Retail and Food Services Code, you must store food ingredients in food grade containers (plastic or glass) only.
- 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;
- High temperature dishwasher must be serviced immediately to ensure it attains the appropriate temperature during final rinse cycle and the leak is fixed.
- 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.
- Ensure facility has Food Contact Surface Sanitizer available when operational.
- 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.
- Food items (flour and rice) must be stored in food grade containers and must be covered to prevent contamination.
- 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.
- Food items stored in the walk-in cooler must be covered properly.
- 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.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Cleaning Logs
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- Inspection
6 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris. - Kitchen floor - Upstairs room
- 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 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only.
- 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;
- High temperature dishwasher must be serviced immediately to ensure it attains the appropriate temperature during final rinse cycle and the leak is fixed.
- 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.
- Food items (flour and rice) must be stored in food grade containers and must be covered to prevent contamination.
- 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.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Cleaning Logs
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure that the facilities used for the storage of food, food ingredients, equipment and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging must be designed and constructed so that they: i. are cleanable; ii. are located in a clean and dry location; iii. restrict pest access and harbourage; iv. provide an environment which minimizes the deterioration of stored materials; and v. protect food from contamination during storage. d. These facilities may not be located: i. in areas used for the storage of soiled linens; ii. in locker rooms; iii. in toilet rooms; iv. in garbage rooms; v. in mechanical rooms; vi. under sewer lines that are not shielded to intercept potential drips; or vii. in the same room/vicinity as chemicals/pesticides. e. Non-food agents such as cleaners, sanitizers, detergents, pesticides and other similar products must be stored in an area that prevents the potential for cross-contamination with food, food ingredients, food contact surfaces and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging materials. Personal belongings of employees must be stored separately from food storage and food preparation areas. f. Recyclables such as bottles and cans need to be stored in a sanitary manner that prevents the harbourage of pests.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
6 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris. - Kitchen floor - Upstairs room
- 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 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only.
- 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;
- High temperature dishwasher must be serviced immediately to ensure it attains the appropriate temperature during final rinse cycle and the leak is fixed.
- 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.
- Food items (flour and rice) must be stored in food grade containers and must be covered to prevent contamination.
- 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.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Cleaning Logs
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure that the facilities used for the storage of food, food ingredients, equipment and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging must be designed and constructed so that they: i. are cleanable; ii. are located in a clean and dry location; iii. restrict pest access and harbourage; iv. provide an environment which minimizes the deterioration of stored materials; and v. protect food from contamination during storage. d. These facilities may not be located: i. in areas used for the storage of soiled linens; ii. in locker rooms; iii. in toilet rooms; iv. in garbage rooms; v. in mechanical rooms; vi. under sewer lines that are not shielded to intercept potential drips; or vii. in the same room/vicinity as chemicals/pesticides. e. Non-food agents such as cleaners, sanitizers, detergents, pesticides and other similar products must be stored in an area that prevents the potential for cross-contamination with food, food ingredients, food contact surfaces and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging materials. Personal belongings of employees must be stored separately from food storage and food preparation areas. f. Recyclables such as bottles and cans need to be stored in a sanitary manner that prevents the harbourage of pests.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
11 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris. To comply, clean and sanitize the following areas: - Kitchen floor, especially underneath equipment and shelves. - Upstairs storage room, behind the freezers and the small storage space - Basement storage room floors and shelves
- 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.
- In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair.In accordance with Section 2.4.1 of the NS Food Retail and Food Services Code, you must ensure floors have coved floor-to-wall joints.Holes identified at the time of inspection must be sealed immediately.
- 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.
- In accordance with Section 4.3.2 of the NS Food Retail and Food Services Code, you must: ensure pest control devices are designed and located to effectively control the presence of pests and minimize the risk of contamination to food and food surfaces; ensure pest control is carried out by a certified operator. - Increase the visit frequency of the pest control contractor until the pest issue is controlled. - Follow instructions given by the pest control operator.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Staff Washroom must be cleaned and maintained in a sanitary manner.
- 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 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only.
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Fix the broken door for the chest freezer in the upstairs storage room. Do not store any food in this unit until it is fixed.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- In accordance with Section 6.3.4 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
- 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;
- High temperature dishwasher must be serviced immediately to ensure it attains the appropriate temperature during final rinse cycle and the leak is fixed.
- 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.
- Food items (flour) must be stored in food grade containers and must be covered to prevent contamination.
- 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.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Cleaning Logs
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure that the facilities used for the storage of food, food ingredients, equipment and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging must be designed and constructed so that they: i. are cleanable; ii. are located in a clean and dry location; iii. restrict pest access and harbourage; iv. provide an environment which minimizes the deterioration of stored materials; and v. protect food from contamination during storage. d. These facilities may not be located: i. in areas used for the storage of soiled linens; ii. in locker rooms; iii. in toilet rooms; iv. in garbage rooms; v. in mechanical rooms; vi. under sewer lines that are not shielded to intercept potential drips; or vii. in the same room/vicinity as chemicals/pesticides. e. Non-food agents such as cleaners, sanitizers, detergents, pesticides and other similar products must be stored in an area that prevents the potential for cross-contamination with food, food ingredients, food contact surfaces and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging materials. Personal belongings of employees must be stored separately from food storage and food preparation areas. f. Recyclables such as bottles and cans need to be stored in a sanitary manner that prevents the harbourage of pests.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
13 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. Storage in the basement does not meet this requirement. Ensure food items are not stored in this area until it complies with the code.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris. To comply, clean and sanitize the following areas: - Kitchen floor, especially underneath equipment and shelves. - Upstairs storage room, behind the freezers and the small storage space - Basement storage room floors and shelves
- 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.
- In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests. Fix the gap between the screen door by the window.
- 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.
- In accordance with Section 4.3.2 of the NS Food Retail and Food Services Code, you must: ensure pest control devices are designed and located to effectively control the presence of pests and minimize the risk of contamination to food and food surfaces; ensure pest control is carried out by a certified operator. - Increase the visit frequency of the pest control contractor until the pest issue is controlled. - Follow instructions given by the pest control operator.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Staff Washroom must be cleaned and maintained in a sanitary manner.
- 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 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only.
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Fix the broken door for the chest freezer in the upstairs storage room. Do not store any food in this unit until it is fixed.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- In accordance with Section 6.3.4 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
- 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;
- High temperature dishwasher must be serviced immediately to ensure it attains the appropriate temperature during final rinse cycle and the leak is fixed.
- 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.
- Food items (flour) must be stored in food grade containers and must be covered to prevent contamination.
- 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.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Cleaning Logs
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure that the facilities used for the storage of food, food ingredients, equipment and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging must be designed and constructed so that they: i. are cleanable; ii. are located in a clean and dry location; iii. restrict pest access and harbourage; iv. provide an environment which minimizes the deterioration of stored materials; and v. protect food from contamination during storage. d. These facilities may not be located: i. in areas used for the storage of soiled linens; ii. in locker rooms; iii. in toilet rooms; iv. in garbage rooms; v. in mechanical rooms; vi. under sewer lines that are not shielded to intercept potential drips; or vii. in the same room/vicinity as chemicals/pesticides. e. Non-food agents such as cleaners, sanitizers, detergents, pesticides and other similar products must be stored in an area that prevents the potential for cross-contamination with food, food ingredients, food contact surfaces and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging materials. Personal belongings of employees must be stored separately from food storage and food preparation areas. f. Recyclables such as bottles and cans need to be stored in a sanitary manner that prevents the harbourage of pests.
- 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.
- In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair. In accordance with Section 2.4.1 of the NS Food Retail and Food Services Code, you must ensure floors have coved floor-to-wall joints. Holes identified at the time of inspection must be sealed immediately.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
20 infractions
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure that the facilities used for the storage of food, food ingredients, equipment and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging must be designed and constructed so that they: i. are cleanable; ii. are located in a clean and dry location; iii. restrict pest access and harbourage; iv. provide an environment which minimizes the deterioration of stored materials; and v. protect food from contamination during storage. d. These facilities may not be located: i. in areas used for the storage of soiled linens; ii. in locker rooms; iii. in toilet rooms; iv. in garbage rooms; v. in mechanical rooms; vi. under sewer lines that are not shielded to intercept potential drips; or vii. in the same room/vicinity as chemicals/pesticides. e. Non-food agents such as cleaners, sanitizers, detergents, pesticides and other similar products must be stored in an area that prevents the potential for cross-contamination with food, food ingredients, food contact surfaces and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging materials. Personal belongings of employees must be stored separately from food storage and food preparation areas. f. Recyclables such as bottles and cans need to be stored in a sanitary manner that prevents the harbourage of pests.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. Cardboard used on kitchen floor. Removed at the time of inspection to comply
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. Storage in the basement does not meet this requirement. Ensure food items are not stored in this area until it complies with the code.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris. To comply, clean and sanitize the following areas: - Kitchen floor, especially underneath equipment and shelves. - Upstairs storage room, behind the freezers and the small storage space - Basement storage room floors and shelves
- 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.
- In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests. Fix the gap between the screen door by the window.
- 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.
- In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair. In accordance with Section 2.4.1 of the NS Food Retail and Food Services Code, you must ensure floors have coved floor-to-wall joints. Holes identified at the time of inspection must be sealed immediately.
- 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.
- In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure: all shelving and food is maintained a minimum of 15 cm (6 inches) off the floor; storage areas are located in a dry, pest-free location. Food items must not be stored on the floor.
- 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.
- In accordance with Section 4.3.2 of the NS Food Retail and Food Services Code, you must: ensure pest control devices are designed and located to effectively control the presence of pests and minimize the risk of contamination to food and food surfaces; ensure pest control is carried out by a certified operator. - Increase the visit frequency of the pest control contractor until the pest issue is controlled. - Follow instructions given by the pest control operator.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Kitchen handwash station surface is worn out and must be replaced.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Staff Washroom must be cleaned and maintained in a sanitary manner.
- 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 immediately remove Sleeping Apparatus from the food storage area.
- 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 3.5 of the NS Food Retail and Food Services Code, you must keep all foods covered when not in use.
- 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 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only.
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Fix the broken door for the chest freezer in the upstairs storage room. Do not store any food in this unit until it is fixed.
- 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(d) the person washes their hands as often as is necessary to prevent contamination of food;
- In accordance with Section 5.7 of the NS Food Retail and Food Services Code, you must ensure all food handlers thoroughly wash their hands before commencing work and after any other activity or instance where hands may become soiled.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- In accordance with Section 6.3.4 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
- 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;
- High temperature dishwasher must be serviced immediately to ensure it attains the appropriate temperature during final rinse cycle and the leak is fixed.
- 29(2)(d) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(d) all waste streams in and surrounding the food establishment are managed.
- Wastewater from restaurant activities must be discarded properly.
- 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.
- Food items (flour) must be stored in food grade containers and must be covered to prevent contamination.
- 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.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Cleaning Logs
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- Inspection
1 infraction
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Thick round cutting board observed with excessive gashes and staining making it no longer easily cleanable. Resurface or replace thick round cutting board.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
9 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Thick round cutting board observed with excessive gashes and staining making it no longer easily cleanable. Resurface or replace thick round cutting board.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Tin foil observed lining the flat top grill to hold containers of spices/sauces. Tin foil is not an easily cleanable material; remove tin foil from the flat top grill.
- 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.
- Remove items in storage that are not used for the purpose of the food establishment (e.g. preparation of food) as clutter provides harbourage for pests.
- 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.
- Windows above the three-compartment sink were observed open and with no screens. Windows must be kept closed unless equipped with adequate screens to prevent entry of pests.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Can of food observed in the basin of the hand wash sink. Hand wash sinks must be accessible at all times and only be used for hand washing. Can of food removed at time of inspection.
- 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;
- Waste water from the steamer observed emptying into the wash compartment of the three-compartment sink. Waste water must not empty into dish washing or sanitizing sinks, or food preparation sinks.
- 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;
- Debris build-up observed on the wire strainers. Clean and sanitize wire strainers to remove debris build-up.
- 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;
- Cracks/missing pieces observed on food storage containers throughout the food establishment; discard cracked or broken food containers.
- 50(b) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored
(b) in a manner that does not contaminate food or food preparation areas.
- Can of paint with a paint soaked paint brush observed on the food preparation counter where food was being prepared. Materials not associated with the processing or preparation of food must be stored in a manner that does not contaminate food or food preparation areas. Paint soaked paint brush must also not be wash in the three-compartment sink with dishes. Can of paint and paint brush moved at time of inspection.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
18 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Cardboard observed lining the flat top grill to hold containers of spices/sauces. and on the top shelf above the main prep table. Cardboard is not an easily cleanable material and is a fire hazard near cooking equipment.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Thick round cutting board observed with excessive gashes and staining making it no longer easily cleanable. Resurface or replace thick round cutting board.
- 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.
- A few old rat droppings observed on a storage shelf in the lower food prep/storage area. Clean and disinfect area affected by rat droppings.
- 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.
- Cockroach observed walking around the high-temperature dish washer. Eradicate cockroach infestation by employing a professional pest control company and notifying them of the cockroach sighting.
- 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.
- Windows above the three-compartment sink were observed open and with no screens. Windows must be kept closed unless equipped with adequate screens to prevent entry of pests.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Paper towel dispenser and liquid/foam hand soap must be made available at the hand wash sink in the server area.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Paper towel dispenser at the hand wash sink in the kitchen observed empty. Stock paper towel dispenser with paper towel.
- 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;
- Waste water from the steamer observed emptying into the wash compartment of the three-compartment sink. Waste water must not empty into dish washing or sanitizing sinks, or food preparation sinks.
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- Install a self-closing device on staff washroom door.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Paper towel dispenser at the hand wash sink in the staff washroom observed empty. Restock paper towel dispenser in the staff washroom.
- 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(d) the person washes their hands as often as is necessary to prevent contamination of food;
- Food handler observed returning from break and handling food with direct hand contact without first washing their hands. Food handlers must wash their hands after any activity that may have contaminated their hands and prior to handling food.
- 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;
- Utensils stored as clean were observed in a soiled rice cooker insert. Clean utensils must be stored in a sanitary manner to protect from contamination.
- 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;
- Debris build-up observed on the clean dish storage shelves above the three-compartment sink. Clean and sanitize clean dish storage shelves.
- 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;
- Debris build-up observed on the edges of the main prep table across from the cookline. Clean and sanitize the main pre table across from the cookline.
- 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;
- Debris build-up observed on the wire strainers. Clean and sanitize wire strainers to remove debris build-up.
- 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;
- Debris build-up, old stickers, and cracks/missing pieces observed on food storage containers throughout the food establishment. Clean and sanitize food containers to remove debris build-up and stickers; discard cracked or broken food containers.
- 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;
- Mouse droppings observed on the shelving under the main prep table across from the cookline. Clean and disinfect areas affected by rodent droppings.
- 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored
(a) separately from areas where food is processed or prepared;
- Person items (including food) must be stored separate from food preparation areas and be clearly labelled as personal items.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;