Skip to content
Loading map…

JONG HO LEE - PUSHCART

556 BEDFORD, HALIFAX · Food Establishment

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. 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;
      • A potable water tank of 36L and a wastewater tank 15% larger must be equipped on the pushcart. 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.
  4. Inspection

    6 infractions

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • Operating an unapproved "mobile food establishment". Cease operating unapproved "mobile food establishment" and repair permitted Mobile - Class 2 pushcart so that is operational.
    • 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;
      • Hot and cold water must be supplied to the hand wash sink on the pushcart. A potable water tank of 36L and a wastewater tank 15% larger must be equipped on the pushcart. 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.
    • 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 hand washing available. Adequate hand washing facilities must be available and equipped with hot and cold potable water under pressure, paper towel in/on a dispenser and liquid hand soap.
    • 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 must be stored on a dispenser at the hand wash sink to facilitate proper hand washing procedure and to protect from contamination.
    • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • Fried onions, marinated burger, and chopped tomato/lettuce was prepared in a home kitchen. Food must be prepared in a permitted food establishment.
    • 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 temperatures.
  5. Inspection

    7 infractions

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • Operating an unapproved "mobile food establishment". Cease operating unapproved "mobile food establishment" and repair permitted Mobile - Class 2 pushcart so that is operational.
    • 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 hand washing available. Adequate hand washing facilities must be available and equipped with hot and cold potable water under pressure, paper towel in/on a dispenser and liquid hand soap.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • In accordance with Section 6.3.4 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
    • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • Fried onions, marinated burger, and chopped tomato/lettuce was prepared in a home kitchen. Food must be prepared in a permitted food establishment.
    • 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.
      • Potentially hazardous food (shredded cheese, chopped tomatoes/lettuce, marinated beef burgers, fried onions) observed stored at ambient temperature with no means of acceptable storage to maintain food temperatures at 4 degrees Celsius or below. Obtain adequate food storage to maintain temperatures of potentially hazardous food at 4 degrees Celsius or below.
    • 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.
      • Equip cold holding (e.g. coolers) with monitoring thermometers.
    • 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 temperatures.