Ilai South Indian Restaurant
1569 DRESDEN, HALIFAX · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
4 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 the NS Food Retail and Food Services Code 2.4.2. A, C, remove the carpet from the kitchen, the kitchen hand washing area, and the dishwashing 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;
- The kitchen hand washing station did not have a supply of paper towels for hand washing.
- 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;
- The floors and walls in the kitchen, and in the dishwashing area require extensive cleaning. Clean food spills on floors and walls, including inside of the walk-in refrigerator, beside the tandoor oven, and on the floors beneath and behind equipment. Clean the mould on the wall in the dish area, and clean the floor of the dish area.
- 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 up excessive rodent droppings on the floor throughout the top floor.
- 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
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;
- Remove the carpet rugs and mats from the kitchen.
- 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
- 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 the carpet rugs and mats from the kitchen.
- 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.
- Repair the hole in the floor beneath the dishwashing 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;
- The kitchen hand washing station requires hand soap and paper towel in the dispensers.
- 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.
- The lights above the handwashing sink are too dull. Brighter lights are required.
- 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;
- No food contact surface sanitizer was available for the mechanical dishwasher during the inspection. The chemical supplies for the mechanical dishwasher must be regularly monitored to insure that the dishwasher has a sufficient supply of chemicals needed for proper cleaning and sanitizing. Replace the missing chemicals and insure that the dishwasher is pumping the sanitizer into the dishwasher. Until the dishwasher sanitizer is fixed, manually sanitize dishes with a bleach solution as follows: mix 2.5ml (1/2 tsp) household unscented chlorine bleach with each litre of water in the sanitizing sink.
- 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;
- No food contact surface sanitizer was noted in the kitchen or dining area. Food contact surface sanitizer is needed for regular and adequate cleaning and sanitizing the kitchen and dining area. A food contact sanitizer may be made from household unscented chlorine bleach. To prepare this, mix 2.5ml household unscented chlorine bleach with each litre of water. This may be used with a spray bottle, or a bucket and rag. This must be added to a cleaned surface and allowed to air dry.
- 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 food debris on the floor in the kitchen and in the upstairs food storage area. Clean the rodent droppings from the upstairs food storage 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.
- Potentially hazardous food items (sliced fruit and vegetables) must be refrigerated. Cooked food that is cooling must be cooled in accordance with the NS Food Retail and Food Service Code.
- 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.
- In accordance with the NS Food Retail and Food Service Code: b. The following criteria should be applied to all storage areas: i. adequate shelving should be supplied in order that all materials may be stored off the floor. All food and food items should be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Shelving which is not sealed to the floor should have a clear vertical space of at least 20 cm (8 in.) between the bottom shelf and the floor to facilitate cleaning. (Extra-wide shelving will need more space.) Shelving should be at least 5 cm (2 in.) from the walls to allow for access, and permit easier visual inspection; ii. areas must be located in a dry, pest-free location; and iii. they must be constructed of materials which are durable and easily cleaned. Unsealed wood is not an acceptable finish for shelves, ceilings and walls
- 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;