KEN'S SEAFOOD AND PIZZA
3560 DUTCH VILLAGE, HALIFAX · Food Establishment
9 inspections
- Inspection
0 infractions
- 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.
- Fill holes/gaps in the following areas: at the floor/wall junctions under the electrical panel and under the radiator and in the corner next to the domestic refrigerator.
- 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 reports must be kept onsite for review by the Public Health Inspector.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- At least one food handler with valid food hygiene training certification must be onsite during operating hours.
- 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 affected by rodent droppings: on the floor under the electrical panel, on the floor under the pizza oven, on the floor by the domestic refrigerator, and on the storage shelf below the prep table across from the cookline.
- 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.
- 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.
- Inspection
4 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;
- Container blocked the hand wash sink was removed at time of inspection; hand wash sinks are to be used for hand washing only and be accessible at all times to facilitate proper hand washing procedures.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- At least one food handler with valid food hygiene training certification must be onsite during operating hours.
- 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 affected by rodent droppings: in the cabinets below the dish washing/hand wash sink and on the floor by the mixer.
- 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.
- Bleach sanitizer used for food contact surfaces measured too strong and was diluted at time of inspection; mix 1/2 teaspoon of unscented household bleach per 1 liter of water.
- 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
- Inspection
3 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 in the wall below the deli slicer, in the wall in the upstairs storage closet, and in the wall behind the refrigerator next to the deep fryer. Fill holes to prevent entry and movement of pests.
- 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 build-up observed on the floor under the pizza over and on the wall by the stand mixer. Clean debris from the floor and wall.
- 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 cockroach observed on the counter at the three-compartment sink. Rodent droppings observed in the following areas: in the cabinets under the counters in the upstairs prep area, on the floor by the mixer stand, on the stand of the mixer, on the floor under the dry storage shelves, on the bottom shelves at the cookline and across from the cookline. Contact professional pest control company to treat for cockroaches and rodents. Clean and sanitize areas affected by rodent droppings.
- 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.
- Inspection
0 infractions
- 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.
- Holes observed in the wall below the deli slicer, in the wall in the upstairs storage closet, and in the wall behind the refrigerator next to the deep fryer. Fill holes to prevent entry and movement of pests.
- 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 build-up observed on the floor under the pizza over and on the wall by the stand mixer. Clean debris from the floor and wall.
- 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 cockroach observed on the counter at the three-compartment sink. Rodent droppings observed in the following areas: in the cabinets under the counters in the upstairs prep area, on the floor by the mixer stand, on the stand of the mixer, on the floor under the dry storage shelves, on the bottom shelves at the cookline and across from the cookline. Contact professional pest control company to treat for cockroaches and rodents. Clean and sanitize 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.
- Several chemical spray bottles observed with no labels. Chemicals removed from original containers must be clearly labelled to identify contents. Chemical spray bottles labelled 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.
- Obtain a container with a fitted cover for onion storage to prevent access to pests.
- 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
- Rodent droppings observed in the onion storage crate. Discard onions/onion storage crate.
- 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.
- Inspection
5 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;
- Counter in front of the dish washing sinks observed water damaged making it no longer easily cleanable. Repair damaged area of counter so that it is smooth, non-porous, and easily cleanable.
- 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 wash sink located in the lower food preparation area. Install a hand wash sink in the lower food preparation area.
- 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;
- Food handler observed handling money and then handling food without first washing their hands. Hand sanitizer is not a replacement for hand washing in a food establishment. Hands must be washed any time they become soiled and prior to handling food.
- 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.
- Bleach sanitizer measured too strong and was diluted to 100ppm at time of inspection (mix 1/2 teaspoon of unscented household bleach per 1 litre of water).
- 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.
- Chemical spray bottles observed with no labels. Chemicals removed from original containers must be clearly labelled to identify contents.
- 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;
- 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;
- Debris/food build-up observed on exterior surfaces of cabinets across from the potato peeler, non-food contact surfaces of the stand mixer, exterior surfaces of food storage containers, and walls around the stand mixer. Clean and sanitize debris/food build-up on the above mentioned surfaces.
- 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.
- Bleach sanitizer spray bottle measured too strong and was diluted to 100ppm at time of inspection (mix 1/2tsp unscented household bleach with 1L of water).
- 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.
- Several chemical spray bottles observed with no labels. Chemicals removed from original containers must be clearly labelled to identify contents. Chemical spray bottles labelled at time of inspection.
- 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;