JACK ASTORS BAR & GRILL
184 CHAIN LAKE, HALIFAX · Food Establishment
7 inspections
- Inspection
1 infraction
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Repair or replace the hot holding unit so that temperatures of food are maintained at 60 degrees Celsius or above.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Inspection
7 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;
- Repair or replace rusty storage shelves observed below the back prep tables.
- 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;
- Paper towel dispensers at the hand wash sink by the walk-in cooler and at the dish pit were restocked at time of inspection.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Repair or replace the hot holding unit so that temperatures of food are maintained at 60 degrees Celsius or above.
- 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;
- Provide the pest control report for the cockroach treatment to the Public Health Inspector.
- 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.
- Reheat gravy/sauce stored in the hot holding unit to an internal temperature of 74 degrees Celsius and then hot hold at 60 degrees Celsius.
- 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.
- Discontinue storing in-use utensils in sanitizer. Acceptable methods of in-use utensil storage include a dipper well, a hot holding well, under refrigeration/freezer temperatures, or wiped with a sanitizer solution and then cleaned and sanitized every 4 hours. Discontinue using metal cup for scooping ice at the bar and use a scoop with handle to avoid contaminating the ice; store scoop in a sanitary manner.
- 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.
- Discard ice in the ice machine; clean and sanitize the interior of the ice machine following the manufacturer instructions.
- 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
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;
- Rusty storage shelf observed below the back prep table. Repair or replace shelf so that it is smooth, non-porous, and easily cleanable.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Ambient air temperature of the pivot prep cooler measured 11.4 degrees Celsius. Refrigeration temperature logs maintained and measured 2.7-3.3 degrees Celsius during the AM temperature check. Potentially hazardous food moved to another functioning cool at time of inspection. Contact refrigeration technician to service pivot prep cooler.
- 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;
- Rodent droppings observed on the floor/shelf under the hot holding garlic butter station, and on the bottom of the bakery rack by the dipper well,. Areas affected by rodent droppings were cleaned and sanitized at time of inspection.
- 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-use utensils observed stored in buckets of quat sanitizer. Discontinue storing in-use utensils in sanitizer. Acceptable methods of in-use utensil storage include a dipper well, a hot holding well, under refrigeration/freezer temperatures, or wiped with a sanitizer solution and then cleaned and sanitized every 4 hours.
- 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
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.
- Provide pest control service reports from November 2023 to present to the Public Health Officer.
- 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;
- Rodent droppings observed on the bakery cooling rack. Bakery cooling rack was cleaned and disinfected at time of inspection.
- 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;
- Rodent droppings observed on the floor by the keg storage and under the shelves in the back storage area. Clean and disinfect areas affected by rodent droppings.
- 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
1 infraction
- 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;
- Rodent droppings observed under the take-out pop table, on the floor under the dipper well, on the bottom shelf where the cutting boards are stored, on the floor in the men's staff washroom, and on the bottom shelves in the bar. The cutting boards and shelf were cleaned and sanitized/disinfected at time of inspection. Clean and disinfect other areas affected by rodent droppings.
- 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
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;
- Mold observed on ceiling tiles in the back hallway and dish washing area and on caulking in the dish washing area. Replace all moldy surfaces with mold resistant materials.
- 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;
- Beverage dump bucket observed in the basin of the hand wash sink in the bar. Hand wash sinks must be accessible at all times and only used for hand washing. Beverage dump bucket moved at time of inspection.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Ambient air temperature of the server reach-in cooler measured 10.2 degrees Celsius. Potentially hazardous foods were moved to another functioning refrigerator at time of inspection. Do not store potentially hazardous food in this cooler until temperatures are maintained at 4 degrees Celsius or below.
- 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;
- Rodent droppings observed under the take-out pop table, on the floor under the dipper well, on the bottom shelf where the cutting boards are stored, on the floor in the men's staff washroom, and on the bottom shelves in the bar. The cutting boards and shelf were cleaned and sanitized/disinfected at time of inspection. Clean and disinfect other areas affected by rodent droppings.
- 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;