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Kalisimbi Shop

56 SUPREME, HALIFAX · Food Establishment

9 inspections

  1. Inspection

    2 infractions

    • 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;
      • Clean and sanitize the following areas contaminated by rodent droppings: floor/wall junctions in the storage rooms and under the shelves in the back storage area.
    • 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.
      • Self-serve dried fish observed stored in cardboard boxes on the retail sales floor must be stored and dispensed in a sanitary manner; store in cleanable cover containers and provide appropriate utensils and utensil storage to protect food from contamination or sell prepackaged.
  2. Inspection

    6 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.
      • Fill/cover hole in the wall (electrical outlet) in the back storage room to prevent entry 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;
      • Clean and sanitize the following areas contaminated by rodent droppings: floor/wall junctions in the storage rooms and under the shelves in the back storage area.
    • 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;
      • Schedule pest control service for treatment of cockroach infestation. Provide proof of scheduled treatment.
    • 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.
      • Self-serve dried fish observed stored in cardboard boxes on the retail sales floor must be stored and dispensed in a sanitary manner; store in cleanable cover containers and provide appropriate utensils and utensil storage to protect food from contamination or sell prepackaged.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • Moldy produce observed on the retail sales floor discarded at time of inspection.
    • 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
      • All meat products must be labelled indicating the plant number(s) where meats have been slaughtered and processed. Pre-packaged meats must have labels on the package. Products packaged on site must have the label on the bulk package.
  3. Inspection

    0 infractions

  4. Inspection

    2 infractions

    • 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.
      • Self-serve dried fish observed stored in open cardboard boxes and containers with no sanitary method of dispensing the food. Store food in a sanitary manner (in cleanable covered containers) and provide appropriate utensils and utensil storage to protect food from contamination.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • Pallets stocked with boxes/packages of food in the back storage area have been reduced. Remove remaining pallets and obtain additional shelving where the bottom shelf is at least 6 inches off the floor. Pallets hinder adequate cleaning and sanitizing, providing harbourage of pests, and restricting access for professional pest control services.
  5. Inspection

    3 infractions

    • 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;
      • Cockroaches were observed throughout on glue traps and in the cabinets in the packaging area. Rodent droppings observed on retail sales shelves where packaged food is stored, on the floor under storage shelves, on top of boxes and packages of food, at floor/wall junctions, on storage pallets, and in the cabinets in the packaging area. Clean and sanitize areas affected by rodent droppings and cockroaches. Discard contaminated food.
    • 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.
      • Self-serve dried fish observed stored in open cardboard boxes and containers with no sanitary method of dispensing the food. Store food in a sanitary manner (in cleanable covered containers) and provide appropriate utensils and utensil storage to protect food from contamination.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • Pallets stocked with boxes/packages of food in the back storage area have been reduced. Remove remaining pallets and obtain additional shelving where the bottom shelf is at least 6 inches off the floor. Pallets hinder adequate cleaning and sanitizing, providing harbourage of pests, and restricting access for professional pest control services.
  6. Inspection

    7 infractions

    • 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;
      • Cockroaches were observed throughout on glue traps and in the cabinets in the packaging area. Rodent droppings observed on retail sales shelves where packaged food is stored, on the floor under storage shelves, on top of boxes and packages of food, at floor/wall junctions, on storage pallets, and in the cabinets in the packaging area. Clean and sanitize areas affected by rodent droppings and cockroaches. Discard contaminated food.
    • 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.
      • Holes observed around the plumbing in the packaging area. Fill holes to prevent entry and movement of pests.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Paper towels at the hand wash sinks in the staff washrooms observed empty. Restock paper towel dispensers.
    • 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
      • Bags of garbage observed under the storage shelves in the back storage area. Remove garbage from the food establishment.
    • 27(f) 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: (f) the person refrains from any behaviour or practice that risks contaminating food.
      • Evidence of food preparation observed in the packaging area and in the walk-in cooler. The packaging area and walk-in cooler are not to be used for personal use. Remove personal cooking equipment and food from the packaging area and walk-in cooler.
    • 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.
      • Self-serve dried fish observed stored in open cardboard boxes and containers with no sanitary method of dispensing the food. Store food in a sanitary manner (in cleanable covered containers) and provide appropriate utensils and utensil storage to protect food from contamination.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • Excessive pallets stocked with boxes/packages of food observed in the back storage area hindering adequate cleaning and sanitizing, providing harbourage of pests, and restricting access for professional pest control services. In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure that the facilities used for the storage of food, food ingredients, equipment and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging must be designed and constructed so that they: i. are cleanable; ii. are located in a clean and dry location; iii. restrict pest access and harbourage; iv. provide an environment which minimizes the deterioration of stored materials; and v. protect food from contamination during storage. d. These facilities may not be located: i. in areas used for the storage of soiled linens; ii. in locker rooms; iii. in toilet rooms; iv. in garbage rooms; v. in mechanical rooms; vi. under sewer lines that are not shielded to intercept potential drips; or vii. in the same room/vicinity as chemicals/pesticides. e. Non-food agents such as cleaners, sanitizers, detergents, pesticides and other similar products must be stored in an area that prevents the potential for cross-contamination with food, food ingredients, food contact surfaces and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging materials. Personal belongings of employees must be stored separately from food storage and food preparation areas. f. Recyclables such as bottles and cans need to be stored in a sanitary manner that prevents the harbourage of pests. Remove pallets of food and provide sufficient shelving that is at least 6 inches off the floor.
  7. Inspection

    10 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.
      • Holes observed around the plumbing in the packaging area. Fill holes to prevent entry and movement of pests.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Paper towels at the hand wash sinks in the staff washrooms observed empty. Restock paper towel dispensers.
    • 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
      • Bags of garbage observed under the storage shelves in the back storage area and in the back storage room. Remove garbage from the food establishment.
    • 27(f) 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: (f) the person refrains from any behaviour or practice that risks contaminating food.
      • Evidence of food preparation observed in the packaging area and in the walk-in cooler. The packaging area and walk-in cooler are not to be used for personal use. Remove personal cooking equipment and food from the packaging area and walk-in cooler.
    • 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;
      • Live rodent and cockroaches observed in the food establishment. Cockroaches (live and dead) were observed throughout on glue traps and in the cabinets in the packaging area. Rodent droppings observed on retail sales shelves where packaged food is stored, on the floor under storage shelves, on top of boxes and packages of food, at floor/wall junctions, on storage pallets, and in the cabinets in the packaging area. Live rodent on a glue trap observed in the side storage room where the hot water heater. Clean and sanitize areas affected by rodent droppings and cockroaches. Remove dead rodent from the storage area.
    • 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.
      • Six 10kg boxes of Mature Fowl Chicken observed stored at room temperature in the packaging area; box was labelled with "keep frozen". Internal temperature of chicken measured 3.2 degrees Celsius. In accordance with Section 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately. Boxes of Mature Fowl Chicken moved to the reach-in cooler 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.
      • Self-serve dried fish observed stored in open cardboard boxes and containers with no sanitary method of dispensing the food. Store food in a sanitary manner (in cleanable covered containers) and provide appropriate utensils and utensil storage to protect food from contamination.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • Chewed bags of Durum Whole Wheat Flour (10kg) observed on the retail sales shelves; chewed bags of Durum Whole Wheat Flour discarded at time of inspection.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • Moldy tomatoes (3) removed from the produce display at time of inspection.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • Excessive pallets stocked with boxes/packages of food observed in the back storage area hindering adequate cleaning and sanitizing, providing harbourage of pests, and restricting access for professional pest control services. In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure that the facilities used for the storage of food, food ingredients, equipment and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging must be designed and constructed so that they: i. are cleanable; ii. are located in a clean and dry location; iii. restrict pest access and harbourage; iv. provide an environment which minimizes the deterioration of stored materials; and v. protect food from contamination during storage. d. These facilities may not be located: i. in areas used for the storage of soiled linens; ii. in locker rooms; iii. in toilet rooms; iv. in garbage rooms; v. in mechanical rooms; vi. under sewer lines that are not shielded to intercept potential drips; or vii. in the same room/vicinity as chemicals/pesticides. e. Non-food agents such as cleaners, sanitizers, detergents, pesticides and other similar products must be stored in an area that prevents the potential for cross-contamination with food, food ingredients, food contact surfaces and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging materials. Personal belongings of employees must be stored separately from food storage and food preparation areas. f. Recyclables such as bottles and cans need to be stored in a sanitary manner that prevents the harbourage of pests. Remove pallets of food and provide sufficient shelving that is at least 6 inches off the floor.
  8. Inspection

    0 infractions

  9. 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.
      • Pest control services must be increased from monthly to weekly. Pest control service report must be available onsite for review by the Public Health Officer.
    • 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;
      • Cockroaches observed on sticky traps throughout the food establishment (in the back storage area), on the counter and in the cabinets in the packaging area. A few live cockroaches observed crawling on the counter in the packaging area. Clean and sanitize areas affected by cockroaches and remove sticky traps covered in cockroaches.
    • 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 behind the chest freezers, under storage pallets, at floor/wall junctions in the back storage area, and on the floor in the small storage room. Two dead mice observed on sticky traps in the back storage area near the walk-in cooler. Clean and sanitize areas affected by rodent droppings and remove/discard sticky traps with dead mice.
    • 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.
      • No sanitizer available onsite. Obtain an approved food grade surface sanitizer (e.g. unscented household bleach/javex - mix 1/2 teaspoon bleach with 1 litre of water).
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Food establishment permit expired March 1, 2024. Renew permit within the next 5 business days.