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Kensey's Juice Press

3569 DUTCH VILLAGE, HALIFAX · Food Establishment

7 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    0 infractions

  4. Inspection

    1 infraction

    • 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;
      • High temperature dish washer final rinse does not meet the standard of 82 degrees Celsius. Discontinue use of the dish washer and contact a service provider. Manually dish wash, rinse, and sanitize dishware and equipment.
  5. Inspection

    2 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;
      • Bare wood observed at the base of the new counter. Paint or clear coat the bare wood so that surfaces are 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;
      • High temperature dish washer final rinse does not meet the standard of 82 degrees Celsius. Discontinue use of the dish washer and contact a service provider. Manually dish wash, rinse, and sanitize dishware and equipment.
  6. Inspection

    0 infractions

  7. Inspection

    3 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;
      • Bare wood observed under the compost bin. Wood must be painted/sealed so that surfaces are 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 build-up observed in the compost bin storage area. Clean and sanitize compost bin storage area.
    • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
      • Develop a Quality Assurance (Management) system for pasteurized and unpasteurized bottled juices; it must include the following: i. identify critical control points in the production and processing of menu items with potentially hazardous ingredients (including raw ingredients) that have the potential to contaminate food; ii. include critical limits for each critical control point; iii. identify procedures to regularly monitor critical control points on the critical limits; iv. include corrective actions and procedures to follow when deviations from critical limits occur; and v. record all exceptions to the procedures/specifications that impact food safety.