JOHNNY'S SNACK BAR
6204 ALMON, HALIFAX · Food Establishment
6 inspections
- Inspection
1 infraction
- 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.
- Repaint or replace rusty shelves in the front server reach-in cooler as they are no longer easily cleanable.
- 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.
- Inspection
0 infractions
- 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;
- Repair low-temperature dish washer so that the sanitize cycle measures 100ppm chlorine. Manually sanitize dishes in an approved food grade surface sanitizer in the three-compartment sink.
- 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;
- The floor next to the Pepsi reach-in cooler was cleaned at time of inspection to remove a few rodent droppings.
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- Obtain a probe thermometer with the ability to measure hot and cold internal temperatures of food.
- 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;
- Inspection
0 infractions
- Inspection
5 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;
- No paper towel dispensers/holders available for the kitchen hand wash sink or the sink in the basement potato prep area. Suppler a paper towel dispenser or holder at each sink to protect the paper towel from contamination.
- 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;
- Clean knives observed stored between the two-compartment sink and the prep table; this is not a sanitary area to store clean utensils. Store clean knives in a sanitary manner (e.g. knife holder, magnetic rack).
- 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.
- Quat sanitizer measured too strong and was diluted to 200ppm at time of inspection; mix according to manufacturers instructions.
- 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 packaged beef/pork observed stored above cabbage in the downstairs refrigerator. Raw meat must be stored separate or below ready-to-eat food that does not have a cooking step. Raw meat moved below cabbage 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.
- Egg cartons observe being re-used for cooling blanched fish. Egg cartons are meant for storage of eggs and must be discarded when empty. Do not re-use egg cartons for food handling/preparation as they can not be cleaned and sanitized. Cool blanched fish in a sanitary manner (e.g. on a stainless steel wire grate with disposable paper towels on a sheet pan).
- 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;
- Inspection
0 infractions