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Jungle Jim's Eatery

189 CHAIN LAKE, HALIFAX · Food Establishment

5 inspections

  1. 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;
      • Repair or replace the hot water handle at the kitchen hand wash sink.
    • 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;
      • Hands must be washed in between glove changes.
    • 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 foods must be thawed quickly or in a manner that will prevent the rapid growth of foodborne pathogens. Food may be thawed under the following conditions: i. under refrigeration at 4°C (40°F) or less ii. completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold tap water iii. as part of the cooking process (but only when thawing is taken into consideration in determining cooking time) iv. by microwaving and immediately transferring to conventional cooking equipment with no interruption in the process
    • 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.
      • Dispense ice in a sanitary manner (e.g. with a food grade scoop with a handle).
    • 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.
      • Store in-use utensils (e.g. ice cream scoop) in a sanitary manner: dipper well, a hot holding unit at 60 degrees Celsius or above, under refrigeration or freezer temperatures in a clean container, or wiped with a sanitizer solution after each use (cleaned and sanitized every 4 hours).
  2. Inspection

    1 infraction

    • 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;
      • A few rodent droppings observed on the storage shelf below the ice well in the bar. Shelving/cups cleaned and sanitized at time of inspections.
  3. 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.
      • Hole observed in the wall in the women's washroom. Fill hole in the wall to prevent entry and movement of pests.
    • 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 dispenser at the bar hand wash sink observed empty and was restocked at time of inspection. Hand wash sinks must be properly stocked to allow for proper hand washing practices.
    • 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;
      • Mold build-up observed on interior surfaces of the ice machine. Discard ice and clean and sanitize interior surfaces of the ice machine according to the manufacturer instructions.
    • 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;
      • Rodent droppings observed in the corner on the floor under the prep table and on the floor under the hallway storage shelves. Clean and sanitize areas affected by rodents.
    • 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.
      • Ice at the Pepsi dispenser being scooped with beverage cups. Ice must be dispensed in a sanitary manner. Use plastic or stainless steel ice scoop to scoop ice; store ice scoop in sanitary manner (e.g. clean container).
  4. Inspection

    0 infractions

  5. Inspection

    7 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Peeling ceiling observed in the back corner above the main food preparation area. Repair ceiling so that surfaces are easily cleanable and will not potentially contaminate food or food contact surfaces.
    • 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 dispenser at the hand wash sink observed empty. Paper towel must be stored in a dispenser at the hand wash sink to allow for proper hand washing practices.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • No hand wash soap available at the hand wash sink in the staff washroom. Hand wash soap is essential for proper hand washing practices.
    • 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.
      • Bottom shelf of the table across from the dish washer observed with rust making it no longer easily cleanable. Repair or replace shelf so that it is smooth, non-porous and easily cleanable.
    • 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;
      • Debris observed under the booth seats in the dining room. Clean debris under the booth seats to prevent attraction and harbourage of pests.
    • 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;
      • Rodent droppings observed on the floor under the shelving in the back hallway, in the glass storage cabinet in the bar, and on the counter behind the coffee machine in the bar. Clean and sanitize all areas affected by rodent droppings.
    • 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.
      • Buckeye Eco Neutral Disinfectant is being used on food contact surfaces; this is not an approved food grade surface sanitizer. Mix 1/2 teaspoon of unscented household bleach with 1 litre of water or another approved food grade surface sanitizer.