KIT KAT PIZZA
2314 GOTTINGEN, HALIFAX · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
4 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;
- In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Ensure cleaning is completed throughout perimeter of kitchen, in walk-in cooler, staff washroom and back storage area. Ensure miscellaneous items not being used by the facility are removed to prevent pest harbourage.
- 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 food is not stored in containers on the floor. It must be kept at least 6 inches/15cm off the floor. Ensure food is covered in walk-in cooler.
- 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;
- Ensure double sink in back prep area is repaired and functional for use.
- 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;
- In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. Ensure hand wash stations in cooking area, prep area and staff washroom are equipped with single use paper towel in dispensing units.
- 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;
- 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;
- Rodent droppings were observed in the following areas: on the main food prep counter and its lower shelves across from dishwashing sinks, on pizza pans and trays, on wall shelve above main food prep counter, on the pizza dough mixer machine, on lids of food containers, on the counter and around the Donair meat cone machine in front service area, on the floor in the rear storage space, on the floor under the dishwashing area, on the floor by walk-in cooler door, on the floor behind the flour mixer machine, etc.), on the steps towards the back of house, on the frame of and under prep-cooler in front service area, on the floor along wall to floor joints and steps in the front service area, etc. Ensure hard to reach areas and all areas affected by rodent droppings are properly cleaned and sanitized.In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must:a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.
- 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;
- Inspection
6 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;
- Rodent poison in a bowl and rodent trap observed on main food prep counter along with foods. A sticky trap was observed in the back area/space with what appeared to be a cockroach. Rodent gnawed material observed and disposed on site. Rodent droppings observed in wall to floor junctures of the food establishment and throughout the food premises on both, food and non-food contact surfaces. Rodent poison and traps must strategically located by a certified pest control company and away from foods to protect food from contamination. Immediate visit from a certified pest control company / operator is required. Include cockroaches in your pest control service. Increase pest control service to weekly until the pest issue is under control. Provide proof pest control weekly service agreement. Provide pest control report to Public Health Inspector. Ensure to maintain pest control records and reports available for review on site, during inspections. In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure:a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises.b. Insect control devices that are used to electrocute flying insects are located at least 2 metres (6 feet) away from any food handling area. Ensure these devices are equipped with an escape resistant trap, and are emptied and cleaned regularly.c. Insect control devices used that are designed to trap insects by adhesive or devices that may expel the insects or insect fragments are installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. Ensure insect traps (sticky tapes or similar devices) are changed regularly or when loaded with insects.d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- There is an active water leak from the plumbing located under the handwashing sink in the staff washroom. Fix leak.
- 20 (1) Where a medical officer reasonably believes that
(a) a health hazard exists or may exist; and
(b) an order is necessary to prevent, remedy, mitigate or otherwise deal with the health hazard,
the medical officer may make any order that the medical officer considers necessary to prevent, remedy, mitigate or otherwise deal with the health hazard.
(2) A medical officer may make an order orally if a delay is likely to increase substantially the hazard to the public health.
(3) Where an order is made orally pursuant to subsection (2), the contents and reasons for the order shall be put into writing and served on each person to whom the order was directed within seventy-two hours after the making of the oral order, but a failure to comply with this subsection does not invalidate the order.
(4) A public health inspector has the same power as a medical officer to make an order under subsections (1) to (3) if the public health inspector reasonably believes that
(a) a health hazard exists or may exist and an order is necessary to prevent, remedy, mitigate or otherwise deal with the health hazard; and
(b) in the time necessary for a medical officer to make an order, a health hazard could arise that presents or may present a serious and imminent threat to the public health or an existing health hazard could worsen and pose a serious and imminent threat to the public health.
(5) Any action taken pursuant to subsection (4) must be the minimum action that the public health inspector reasonably believes necessary to deal with the health hazard and protect the public health.
(6) A public health inspector who takes action under subsection (4) must notify a medical officer about the action taken as soon as practicable.
- Facility closed due to imminent health hazard.
- 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;
- Inadequate food storage. Opened food packaging was observed in chest freezer with raw meat exposed to unsanitary conditions. Foods must be stored in food grade containers after the original food packaging has been opened. Ensure foods are properly stored and covered when not in used to protect food from contamination. 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. In accordance with Section 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only.
- 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
- In accordance with Section 6.1 of the NS Food Retail and Food Services Code, you must ensure food handlers have the necessary knowledge and skill to enable them to handle food hygienically. Ensure all food handlers in the food establishment received food hygiene training certification and provide proof to Public Health Inspector.
- 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;
- Rodent droppings were observed in the following areas: on the main food prep counter and its lower shelves across from dishwashing sinks, on pizza pans and trays, on wall shelve above main food prep counter, on the pizza dough mixer machine, on lids of food containers, on the counter and around the Donair meat cone machine in front service area, on the floor in the rear storage space, on the floor under the dishwashing area, on the floor by walk-in cooler door, on the floor behind the flour mixer machine, etc.), on the steps towards the back of house, on the frame of and under prep-cooler in front service area, on the floor along wall to floor joints and steps in the front service area, etc. Ensure hard to reach areas and all areas affected by rodent droppings are properly cleaned and sanitized.In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must:a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.
- 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;
- Inspection
17 infractions
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- A deep cleaning of the entire kitchen is required.
- 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;
- A flooring section in walk-in cooler is in disrepair. Repair / replace floor section in disrepair with materials that are durable, impervious to moisture, easy to clean, and non-slip. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. 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.
- 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;
- Kitchen handwashing sink access observed to be blocked by electrical cord of sanding machine resting inside sink. Washroom handwashing sink access blocked with unrelated items seating on top of sink, as well as boxes, garbage bags, toilet paper bag, etc. on the floor. Bar soap was observed in the staff washroom. Remove unrelated items to make hand hygiene sinks accessible and remove bar soap. Ensure handwashing sinks are easily available and accessible for food handler's use. Hand washing stations must be equipped with liquid soap and paper towel in dispensers. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. In accordance with Section 2.15 of the NS Food Retail and Food Services Code, you must equip toilet rooms for staff and the public with hand washing stations.
- 20 (1) Where a medical officer reasonably believes that
(a) a health hazard exists or may exist; and
(b) an order is necessary to prevent, remedy, mitigate or otherwise deal with the health hazard,
the medical officer may make any order that the medical officer considers necessary to prevent, remedy, mitigate or otherwise deal with the health hazard.
(2) A medical officer may make an order orally if a delay is likely to increase substantially the hazard to the public health.
(3) Where an order is made orally pursuant to subsection (2), the contents and reasons for the order shall be put into writing and served on each person to whom the order was directed within seventy-two hours after the making of the oral order, but a failure to comply with this subsection does not invalidate the order.
(4) A public health inspector has the same power as a medical officer to make an order under subsections (1) to (3) if the public health inspector reasonably believes that
(a) a health hazard exists or may exist and an order is necessary to prevent, remedy, mitigate or otherwise deal with the health hazard; and
(b) in the time necessary for a medical officer to make an order, a health hazard could arise that presents or may present a serious and imminent threat to the public health or an existing health hazard could worsen and pose a serious and imminent threat to the public health.
(5) Any action taken pursuant to subsection (4) must be the minimum action that the public health inspector reasonably believes necessary to deal with the health hazard and protect the public health.
(6) A public health inspector who takes action under subsection (4) must notify a medical officer about the action taken as soon as practicable.
- Facility closed due to imminent health hazard.
- 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;
- Inadequate food storage. Opened food packaging was observed in chest freezer with raw meat exposed to unsanitary conditions. Foods must be stored in food grade containers after the original food packaging has been opened. Ensure foods are properly stored and covered when not in used to protect food from contamination. 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. In accordance with Section 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only.
- 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.
- Prep-cooler door seals / gaskets in disrepair (broken and detached) and taped up. Repair or replace the door seals. 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.
- 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.
- The bottom shelves of the main food prep counter across from dishwashing sinks were observed to be rusty. Shelving surface above dishwashing sinks, where the drying rack for dishware is held, is in disrepair. Repair or replace damaged and rusty shelving surfaces with materials that are smooth, non-porous, and easy to clean and sanitized.
- 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.
- Walk-in cooler observed with a water leak from compressor onto catch basins underneath. Repair walk-in cooler leak. 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.
- 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
- In accordance with Section 6.1 of the NS Food Retail and Food Services Code, you must ensure food handlers have the necessary knowledge and skill to enable them to handle food hygienically. Ensure all food handlers in the food establishment received food hygiene training certification and provide proof to Public Health Inspector.
- 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;
- Cleaning is required: Walk-in cooler was observed with mold and debris build up in its interior surfaces as well as and in oven trays on cart located inside walk-in. Mold observed on prep-cooler door located behind front service area. Flour dough machine with grease and debris build-up. Staff washroom unclean. Prep-cooler in front service area was observed with mold and debris build-up in the interior door surfaces. The rim of the chest freezer (where the door meets the chest), observed with debris. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must:a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.
- 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;
- Develop a detailed written cleaning scheduled for the food premises, facilities, and equipment. In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product.b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify:i. areas, items of equipment, and utensils to be cleaned;ii. the designated food handler(s) responsible for the cleaning and sanitizing;iii. the chemicals and/or cleaning products (including concentrations) and process to be used;iv. the procedures used;v. the frequency of cleaning and sanitizing; andvi. inspection and monitoring records.c. Documents that the sanitation program is monitored and its effectiveness verified.d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
- 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.
- Inadequate thawing practices. Meat thawing in the sink at room temperature at the time of inspection. Educated about proper thawing practices (i.e., in the cooler, under cold running water, in a container with cold water and changing water every 30 mins). In accordance with Section 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately.
- 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.
- Knives and other utensils observed to be stored in between unsanitary surfaces. Remove the knives and ensure these are clean and sanitized. Utensils must be handled and stored in a sanitary manner to protect food from potential for contamination.
- 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;
- Rodent droppings were observed in the following areas: on the main food prep counter and its lower shelves across from dishwashing sinks, on pizza pans and trays, on wall shelve above main food prep counter, on the pizza dough mixer machine, on lids of food containers, on the counter and around the Donair meat cone machine in front service area, on the floor in the rear storage space, on the floor under the dishwashing area, on the floor by walk-in cooler door, on the floor behind the flour down machine, etc.), on the steps towards the back of house, on the frame of and under prep-cooler in front service area, on the floor along wall to floor joints and steps in the front service area, etc. Ensure hard to reach areas and all areas affected by rodent droppings are properly cleaned and sanitized. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.
- 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 poison in a bowl and rodent trap observed on main food prep counter along with foods. A sticky trap was observed in the back area/space with what appeared to be a cockroach. Rodent gnawed material observed and disposed on site. Rodent droppings observed in wall to floor junctures of the food establishment and throughout the food premises on both, food and non-food contact surfaces. Rodent poison and traps must strategically located by a certified pest control company and away from foods to protect food from contamination. Immediate visit from a certified pest control company / operator is required. Include cockroaches in your pest control service. Increase pest control service to weekly until the pest issue is under control. Provide proof pest control weekly service agreement. Provide pest control report to Public Health Inspector. Ensure to maintain pest control records and reports available for review on site, during inspections. In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure:a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises.b. Insect control devices that are used to electrocute flying insects are located at least 2 metres (6 feet) away from any food handling area. Ensure these devices are equipped with an escape resistant trap, and are emptied and cleaned regularly.c. Insect control devices used that are designed to trap insects by adhesive or devices that may expel the insects or insect fragments are installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. Ensure insect traps (sticky tapes or similar devices) are changed regularly or when loaded with insects.d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.
- 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
- Disposed of moldy food items inside walk-in cooler and on the main kitchen area.
- 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;
- Facility operating without a valid food permit. Permit expired. Renew food permit immediately.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;