KEVIN HU
21 GEORGE, NEW GLASGOW · Food Establishment
5 inspections
- Inspection
4 infractions
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- 1) Store foods in walk-in cooler a min of 6" off the floor and use the available racks on the shelving units within the cooler. 2) Ensure to cover refrigerated foods when not in use (i.e., saran/cling wrap, lids, tin foil, etc.) to protect food from contamination. Foods should not be be stored directly on top of each other without covers. This was corrected during inispection. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls. In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep all foods covered when not in use.
- 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.
- 1. Perform manual dishwashing procedures in the three basin sink until the new dishwasher has been serviced to ensure it is able to reach sanitizing temps. 2. Remove the oil wells on the floor behind / under cookline. Ensure regular maintenance of the overhead canopy to prevent grease dripping down onto the floors. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. In accordance with Section 4.1.8 of the NS Food Retail and Food Services Code, you must ensure a maintenance schedule is present for the exhaust hood ventilation system.
- 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.
- Frozen chicken and beef (raw) in bags without labels. Provide proof of purchase.
- 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;
- Relocated boxes of service utensils, aprons, etc. outside of the public washroom and off the floors in the back area. 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: d. These facilities may not be located: iii. in toilet rooms; v. in mechanical rooms;
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Inspection
0 infractions
- 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;
- In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. Cardboard cannot be used as a surface inside kitchen.
- 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.
- In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Ensure dishwasher is repaired and sanitizes using a chemical (ex: Chlorine at 100ppm) or high heat (82 degrees Celsius). Utilize three compartment sink method until repairs are made.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- In accordance with Section 3.7.2 of the Nova Scotia Food Services and Food Retail Code, you must transport and store food in a manner that: a) protects the food from contamination; b) provides an environment that adequately controls contamination; and c) protects the food from damage likely to make the food inedible Ensure all food is kept at least 15cm or 6inches off the floor.
- 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
0 infractions
- 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;
- Sanitizing solution must be prepared and used to clean the tables.
- 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.
- Chicken must not be thawed in the three compartment sink
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Valid food permit must be posted in a conspicuous location
- 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;