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KABAYAN FOOD MART

172 WYSE, DARTMOUTH · Food Establishment

4 inspections

  1. Inspection

    1 infraction

    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • Label the balut eggs and salted duck eggs according to CFIA standards.
  2. Inspection

    1 infraction

    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • Label the balut eggs and salted duck eggs according to CFIA standards.
  3. Inspection

    6 infractions

    • 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
    • 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.
      • In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, if the alterations are major or involve items or equipment that are specified in the Code, you must submit the plans and specifications regarding the alterations to be approved by the Department
    • 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.
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair. Repair and close the broken/open ceiling tiles above the staff washroom.
    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • Label the balut eggs and salted duck eggs according to CFIA standards.
    • 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.
      • Provide the proof of source of Balut and salted duck eggs.
    • 81 No person shall establish or operate a food establishment except in accordance with this Part and the regulations.
      • In accordance with Section 81 of the Health Protection Act, you must: Operator must ensure that food is not being processed under a food shop permit. Cease all food processing in the facility immediately. All food prep/handling and cooking must be carried out in space designed and approved for food processing. The establishment continued to handle and process food after having been instructed not to during the previous inspection. All the food processing procedures were ceased, and discarded all the food items that were processing.
  4. Inspection

    4 infractions

    • 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
    • 16(3) A food that has a hold tag and is detained on the instruction of an inspector must not be handled or used without permission of an inspector.
    • 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;
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable. Observed paint chipped in various location of the wall behind the walk-in freezer. Repaint the wall to ensure it is smooth, impermeable and easily cleanable.
    • 81 No person shall establish or operate a food establishment except in accordance with this Part and the regulations.
      • In accordance with Section 81 of the Health Protection Act, you must: Operator must ensure that food is not being processed under a food shop permit. Cease all food processing in the facility immediately. All food prep/handling and cooking must be carried out in space designed and approved for food processing.