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HO HO WOK RESTAURANT LTD.

23 INGLIS, TRURO · Food Establishment

8 inspections

  1. Inspection

    0 infractions

  2. 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;
      • Cardboard and cloth towels are not acceptable materials in a food preparation area as they are absorbent and not easily cleanable.
    • 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.
    • 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.
      • Repair flickering light in kitchen and ensure the light is sufficiently bright enough for the safe and sanitary production of food.
  3. Inspection

    0 infractions

  4. Inspection

    2 infractions

    • 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 high touch surfaces are cleaned and sanitized at a frequency that prevents the build up of dirt and food debris.
    • 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;
      • Surfaces in food establishment that are damaged must be resurfaced to create smooth, durable, and easily cleanable surfaces.
  5. Inspection

    0 infractions

  6. Inspection

    1 infraction

    • 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.
      • Potentially hazardous foods must be stored at a temperature of 4C (40F) or colder. Only take out small amounts of food needed for service and return the remaining food to fridge immediately.
  7. Inspection

    4 infractions

    • 27(f) 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: (f) the person refrains from any behaviour or practice that risks contaminating food.
      • Inadequate handwashing practices observed by food handler. Ensure food handlers are trained appropriately to prevent contamination of food.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • There must be a minimum of one staff with valid food handler training present at all times.
    • 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.
      • Discontinue practice of storing container for food in waste bin during preparation.
    • 82(1) No person shall operate a food establishment, unless exempted by the Administrator, without first having obtained a permit from the Administrator.
      • Food Establishment Permit has expired and must be renewed.
  8. Inspection

    4 infractions

    • 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;
      • Dishwasher sanitizer must be adjusted to result in a chlorine residual of 100 ppm.
    • 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 all areas of food establishment are cleaned and sanitized at a frequency that prevents the build up of dirt, grease, and food debris.
    • 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.
      • Raw meat must be stored below ready to eat foods to prevent contamination. Food with visible spoilage discarded at time of inspection.
    • 82(1) No person shall operate a food establishment, unless exempted by the Administrator, without first having obtained a permit from the Administrator.
      • Food Establishment Permit has expired and must be renewed.