Indochine Banh Mi
282 LACEWOOD, HALIFAX · Food Establishment
2 inspections
- 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 3.5 of the NS Food Retail and Food Services Code, you must keep all foods covered when not in use. All prepared food must be labelled and dated.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. New tap required for three compartment sink, new plugs required.
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Test strips required to determine the strength of any chemical used as the sanitizing agent when manual dishwashing.
- 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.
- Inadequate hot holding of food (food must be held at 60C or higher)
- 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;