I LOVE PHO
746 BEDFORD, HALIFAX · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
2 infractions
- 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 the rodent droppings in the upstairs storage rooms.
- 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 any dry storage food items, such as noodles, fruit, and vegetables in the uninsulated shed attached to the kitchen.
- 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
0 infractions
- Inspection
3 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.
- Remove excess storage from the upstairs staff washroom as it may provide harborage for pests.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Install a self-closing device on the upstairs staff washroom door.
- 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.
- Discontinue using the high-temperature dish washer for sanitizing dishes. Manually sanitize dishes in the three-compartment sink using an approved food grade surface sanitizer.
- 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
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;
- Remove bare wood from under the food preparation table across from the cookline; remove duct tape from the glass front reach-in cooler and make proper repairs.
- 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 excess storage from the upstairs staff washroom as it may provide harborage for 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;
- Stock paper towel in the dispenser at the kitchen hand wash sink to protect it from contamination and to facilitate proper hand washing practices.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Install a self-closing device on the upstairs staff washroom door.
- 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.
- Discontinue using the high-temperature dish washer for sanitizing dishes. Manually sanitize dishes in the three-compartment sink using an approved food grade surface sanitizer.
- 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 affected by rodent droppings: on the storage shelf next to the toaster oven and at floor/wall junctions in the storage rooms upstairs.
- 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.
- Discontinue room temperature holding and reheating as needed of bulk broth. Potentially hazardous food must be cooled from 60 degrees Celsius to 20 degrees Celsius in 2 hours or less and then from 20 degrees Celsius to 4 degrees Celsius in 4 hours or less. Reheat to an internal temperature of 74 degrees Celsius prior to serving or hot holding at 60 degrees Celsius. Broth was divided into smaller portions at time of inspection to cool as quickly as possible.
- 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.
- Obtain a probe thermometer with the ability to measure hot and cold internal temperatures of food.
- 49(1)(b) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
(b) provides an environment that is dry and in which moisture and humidity are controlled.
- Remove food from the exterior makeshift storage area and store it inside the food establishment.
- 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
0 infractions