JAMDOUNS FOOD TRUCK
517 HERRING COVE, HALIFAX · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
5 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.
- In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise.
- 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 4.1.8 of the NS Food Retail and Food Services Code, you must ensure a maintenance schedule is present for the exhaust hood ventilation system. Forward the most recent service report for the exhaust hood.
- 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(d) the person washes their hands as often as is necessary to prevent contamination of food;
- Ensure food handlers wash their hands in between tasks.
- 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;
- Deep clean the mobile immediately to address the build-up. Regular cleaning must be done to prevent this from happening again.
- 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
0 infractions
- Inspection
5 infractions
- 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.
- Install adequate lighting in the food mobile truck. In accordance with Section 2.7 of the NS Food Retail and Food Services Code, you must supply the food premise with artificial light to ensure the safe and sanitary production of food.
- 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 prep cooler measured 19.2 degrees Celsius. Internal temperature of cooked sweet potato fries, shredded cheese, and hot dogs measured between 17.5-22.0 degrees Celsius. Potentially hazardous food was discarded at time of inspection. Discontinue use of the prep cooler until the ambient air temperature measures 4 degrees Celsius or below. If the prep cooler is unplugged during transport then food is not to be stored in it and it must be plugged it and measure an ambient air temperature of 4 degrees Celsius or below prior to stocking with food.
- 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 white refrigerator measured 10 degrees Celsius. Monitor ambient air temperature to ensure it returns to 4 degrees Celsius or below.
- 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;
- Grease and debris build-up observed on surfaces throughout the mobile food truck. Clean and sanitize interior surfaces of the mobile food truck.
- 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.
- Food handlers moving hot food to the prep cooler without following food safety cooling methods. Food establishment does not have the facilities for large amounts of bulk cooking and cooling. Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60 degrees Celsius to 20 degrees Celsius or less within 2 hours and from 20 degrees Celsius to 4 degrees Celsius or less within 4 hours. Cool potentially hazard food in small portions, shallow pans, using a commercial ice wand or an ice bath. Do not completely cover cooling food to allow for heat to escape.
- 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.
- Inspection
3 infractions
- 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.
- Install adequate lightening in the food establishment mobile to ensure the safe and sanitary production of food and to allow for proper cleaning and sanitizing.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- Food hygiene training certificate expired - operator is in the process of registering for a course.
- 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.
- Bleach food grade surface sanitizer measured too strong; diluted to 100ppm at time of inspection (e.g. mix 1/2tsp unscented household bleach with 1L of water).
- 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.
- Inspection
1 infraction
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- No water available in the potable water tank. A supply of hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise must be provided.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;