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JAVA BLEND COFFEE

5146 SACKVILLE, HALIFAX · Food Establishment

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    3 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;
      • The Diversey DS1 Natural Disinfectant is not a suitable food contact surface sanitizer. Obtain a chemical that is designed for food contact surfaces, or use household unscented chlorine bleach. To mix chlorine bleach as a sanitizer add 2.5mL (1/2tsp) household unscented chlorine bleach with 1 litre (1 qt) tap water. This cab be applied with a bucket and cloth, or in a labelled spray bottle.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
    • 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;
      • Clean the rodent droppings on the floor in the kitchen area.
  3. Inspection

    0 infractions

  4. 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.
      • Quiche is a potentially hazardous food item that must be temperature controlled. This food item must either be refrigerated at or below 4 Celsius, or hot held at or above 60 Celsius. Discard quiche that has been stored at room temperature for greater than 2 hours.
  5. Inspection

    0 infractions