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JIANG NAN RESTAURANT

5234 BLOWERS, HALIFAX · Food Establishment

6 inspections

  1. Inspection

    1 infraction

    • 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.
      • Raw meat products must be placed beneath ready-to-eat and cooked meat products in the refrigerator. Raw meat in the freezer must be covered.
  2. Inspection

    0 infractions

  3. 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;
      • Clean soiled door handles throughout the kitchen.
    • 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 mechanical dishwasher does not have a supply of detergent. This dishwasher may be used to sanitize dishware and utensils that have been manually washed and rinsed. Replace the detergent supply.
    • 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.
      • During the re-inspection for this item on the 12th of November 2024, a severed deer's head was found in a pot inside of the walk-in cooler. The deer was a wild caught animal, therefore from an unapproved source. Due to the nature of the storage of this animal product, the surrounding food must be discarded.
  4. 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;
      • Clean soiled door handles throughout the kitchen.
    • 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 mechanical dishwasher does not have a supply of detergent. This dishwasher may be used to sanitize dishware and utensils that have been manually washed and rinsed. Replace the detergent supply.
    • 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.
      • Do not store food on the floor of the walk-in cooler. Cover food inside of the cooler. Organize the refrigerator behind the main cooking line so that raw meat products are on the bottom of the refrigerator and ready-to-eat items & fresh vegetables are at the top.
  5. Inspection

    0 infractions

  6. Inspection

    2 infractions

    • 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;
      • Do not block access to the hand washing station.
    • 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.
      • Roughly 20 pieces of raw pork belly were hanging from metal hooks and plastic bags in the kitchen above the hand washing sink. These items were at room temperature and the shop owner stated that these items were taken inside due to worsening weather to allow these items to dry. Do not serve these items. Do not attempt to dry meat outdoors. Do not attempt to dry meat at room temperature in the kitchen. Drying meat requires significant food safety controls to prevent foodborne illness which must be assessed by a public health inspector.