Heiwa Oriental Market
7018 CHEBUCTO, HALIFAX · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
3 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;
- Floor in the walk-in cooler is rusted and missing pieces making it not longer easily cleanable. Repair or replace flooring so that it is smooth, non-porous, and easily cleanable.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Paper towel does not fit in the dispenser at the hand wash sink in the staff washroom. Replace paper towel dispenser or obtain paper towel that fits in the dispenser available.
- 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;
- Rodent droppings observed on the floor/shelving in the basement storage area. Clean and sanitize areas affected by rodents.
- 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
3 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;
- Floor in the walk-in cooler is rusted and missing pieces making it not longer easily cleanable. Repair or replace flooring so that it is smooth, non-porous, and easily cleanable.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Paper towel does not fit in the dispenser at the hand wash sink in the staff washroom. Replace paper towel dispenser or obtain paper towel that fits in the dispenser available.
- 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;
- Rodent droppings observed on the floor/shelving in the basement storage area. Clean and sanitize areas affected by rodents.
- 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
3 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;
- Floor in the walk-in cooler is rusted and missing pieces making it no longer easily cleanable. Replace flooring so that it is smooth, non-porous, and easily cleanable.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- No light available in the walk-in cooler. Install a light in the walk-in cooler to ensure the safe and sanitary storage of food.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Paper towel dispenser in the staff washroom observed empty. Paper towel stocked in the staff washroom 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;