HOUSE OF WONG
110 WATER, DIGBY · Food Establishment
12 inspections
- Inspection
0 infractions
- Inspection
5 infractions
- 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 from the food storage area: all laundry not related to the eating establishment, and any other items not related to the eating establishment 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 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls. Food item stored on the ground in the cook line. Moved off the ground during the inspection.
- 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;
- In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Cleaning needed in the following areas but not limited to: under / behind cooking equipment and in the dishwashing area.
- 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 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius. Hot holding temperature was adjusted during the inspection.
- 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.
- Proof of source for seafood related products (haddock, scallop, shrimp, and clams) for the last 3 months must be submitted to Nova Scotia Environment and Climate, Kentville Office - 136 Exhibition St, Floor 2, Kentville, NS B4N 4E5 or to [email protected].
- 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;
- Inspection
0 infractions
- Inspection
1 infraction
- 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
- In accordance with Section 3.2.1.1 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only. Clams from unapproved source seized for destruction during inspection.
- 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
- Inspection
13 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. Fix window screen and keep back door close until screen door is fixed.
- 19(2)(e) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(e) storage facilities that are designed to store foods, ingredients, non-food products and chemicals safely.
- In accordance with Section 2.9(a) of the NS Food Retail and Food Services Code, you must provide adequate storage facilities for all items required for operation of the food premise. Ensure chemicals are stored in different area from food and equipment.
- 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 all lawn care equipment (used), laundry not related to the eating establishment, fishing equipment, and any other items not related to the eating establishment 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. Loose raw protein was observed in the freezer. Ensure food are stored in food-grade containers.
- 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. Observed 2 counts of improper thawing of chicken. Probe thermometer was used to take the internal temperatures, chicken moved to the fridge for proper thawing.
- 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.
- In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must:have a functioning thermometer(s) on all heating and cooling equipment; andcalibrate all thermometers routinely and maintain calibration logs.Ensure all fridge units have thermometer and temperatures being recorded in temperature log.
- 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;
- In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers). Cleaning needed in the following areas but not limited to: under/ behind cooking equipment, walk-in cooler doors, upstairs fridge doors, floors and any storage equipment.
- 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 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less.
- 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 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius. In accordance with Section 3.3.9 and Section 3.3.10 of the Nova Scotia Food Services and Food Retail Code, you must reheat all foods to an internal temperature of 74 degrees Celsius. Foods were improperly hot held, instruction was given to the employee to reheat the food to 74*C and hot holding at 60*C or above.
- 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. Cooked protein observed being improperly cooled, moved to fridge during inspection.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- Raw protein stored above cooked food, raw protein moved. Packaged garlic flakes stored on the same shelf as raw meat in freezer, raw meat moved to the bottom shelve.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- Fix freezer lids.
- 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
4 infractions
- 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: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls. Ensure foods in downstairs fridge unit are stored off the ground.
- 24(2) Equipment or containers used for wastes and recyclables must be clearly identified or labelled and used exclusively for that purpose.
- Half full garbage can was being used as a table stand to hold food in a container. Food was removed and garbage can removed from kitchen area during the inspection. Garbage cans must not be used for this purpose.
- 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;
- Cleaning needed in the following area but not limited to: under / behind cook line.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- Resurface or replace shelves in fridge unit.
- 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;
- Inspection
0 infractions
- Inspection
3 infractions
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Since the last inspection the dishwasher has since been converted to a low-temperature chlorine sanitizer. No chlorine is dispensing during the inspection. Water was coming out of the sanitizer line. The sanitizer line was not connected to a supply of dishwasher chlorine. Operator had pool grade chlorine on-site. DO NOT USE products that are not intended for food use. Dishwasher is NOT to be used until a Public Health Officer with Nova Scotia Environment and Climate Change can confirm it is working as per the manufacturer's specifications.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:(a);that the risk of contaminating the food is minimized;
- Remove the wooden cutting block from service as the finish has wore out. Wooden cutting block must be resurfaced with a food grade material. If the wooden cutting block cannot be resurfaced then it is to be removed from service.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Large amount of dishes observed in the dish pit. Ensure dishes are done in a manor which prevents the build-up of dirty dishes. Large amount of dirty dishes and food waste create conditions that attract pests such as flies and mice.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Inspection
7 infractions
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must protect all food items from contamination such as water leakage, pest infestation or any other unsanitary condition. Downstairs produce walk-in cooler has large amount of water leakage. All food was kept off the ground. Repair water leakage.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Since the last inspection the dishwasher has since been converted to a low-temperature chlorine sanitizer. No chlorine is dispensing during the inspection. Water was coming out of the sanitizer line. The sanitizer line was not connected to a supply of dishwasher chlorine. Operator had pool grade chlorine on-site. DO NOT USE products that are not intended for food use. Dishwasher is NOT to be used until a Public Health Officer with Nova Scotia Environment and Climate Change can confirm it is working as per the manufacturer's specifications.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:(a);that the risk of contaminating the food is minimized;
- Remove the wooden cutting block from service as the finish has wore out. Wooden cutting block must be resurfaced with a food grade material. If the wooden cutting block cannot be resurfaced then it is to be removed from service.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Large amount of dishes observed in the dish pit. Ensure dishes are done in a manor which prevents the build-up of dirty dishes. Large amount of dirty dishes and food waste create conditions that attract pests such as flies and mice.
- 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;
- No paper towel in the paper towel dispenser at the kitchen's handwashing station. Paper towel was replaced during the inspection.
- 19(2)(e) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(e) storage facilities that are designed to store foods, ingredients, non-food products and chemicals safely.
- In accordance with Section 2.9(a) of the NS Food Retail and Food Services Code, you must provide adequate storage facilities for all items required for operation of the food premise. Used chainsaw stored in unplugged freezer in the basement. Pots, pans, and other cooking equipment were also stored in the same cooler. Remove both the chainsaw and cooking equipment from the restaurant. Items not related to the food establishment operations must not be stored on-site.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- Garbage can lids stored in walk-in cooler. Garbage can and their lids are not a food grade material and must not be used to store food. All coverings must be a food grade material. Remove garbage can lids from food storage.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Inspection
0 infractions
- Inspection
4 infractions
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- High temperature dishwasher is not functioning as per manufacturer's specifications. The wash cycle reached a max of 49*C and the rinse cycle reached a max of 76*C. As per the manufacturer's specifications and the Nova Scotia Food Retail and Food Service Code Section 4.2.7 the wash cycle should be at least 66*C and the rinse cycle 82*C. Manual dishwashing in a double sink with bleach and water sanitizer is available until the dishwasher can be fixed. A Public Health Officer must confirm the dishwasher is working properly prior to 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 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls.
- 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;
- In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Cleaning required but not limited to behind the cooking equipment under the ventilation canopy.
- 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. Foods must be portioned down and cooled rapidly before being placed in the fridge. Cooling foods at room temperature create favourable grounds for bacteria to grow.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;