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Indian Groceries

2587 ROBIE, HALIFAX · Food Establishment

8 inspections

  1. Inspection

    1 infraction

    • 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 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris. Ensure cleaning is completed in perimeter of both the store and upstairs food prep areas. This includes around equipment, in storage rooms and office.
  2. 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;
      • In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris. Ensure cleaning is completed in perimeter of both the store and upstairs food prep areas. This includes around equipment, in storage rooms and office.
    • 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.
  3. Inspection

    2 infractions

    • 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.
      • Observed hot foods not being maintained a temp of 60C or higher. Foods were reheated to 74C at this time.
    • 8(2) A permit must be posted in a conspicuous location in the food establishment.
      • Observed permit not being posted in a conspicuous location within the food shop. Post permit in a conspicuous location.
  4. Inspection

    2 infractions

    • 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.
      • Observed hot foods not being hot held at a temperature of 60C/140F or higher. Foods were discarded at this time.
    • 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
      • Permit has expired. Submit renewal application to renew permit.
  5. Inspection

    1 infraction

    • 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;
      • Observed food not being covered during storage. Cover food to protect it from contamination.
  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.
      • Observed hot hazardous foods being held at 40C. Hazardous foods were reheated by employee at this time and the temperature gauge on the hot holding equipment was adjusted so the temperature was 60C/140F or higher.
  7. Inspection

    0 infractions

  8. Inspection

    1 infraction

    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • Provide labels on pre-packaged items. Labels must have contact info for establishment, product name and use by/best before date (if applicable).