KOFUKU
2752 ROBIE, HALIFAX · Food Establishment
4 inspections
- Inspection
0 infractions
- 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;
- Clean and sanitize the floor under the dry storage shelves next to the low-temperature dish washer.
- 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.
- Chemicals removed from original containers must be clearly labelled to identify contents.
- 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.
- Discard red cutting board observed with excessive gashes and staining as it is no longer easily cleanable; discard vegetable peeler observed with wires holding two pieces together.
- 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.
- Discontinue use of the low-temperature dish washer and contact a service technician to repair the sanitizer function so that it measures 100ppm and to repair the overflowing of water. Manually washing, rinsing, and sanitize dishes in the three-compartment sink.
- 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.
- Maintain logs for refrigeration temperatures and sushi rice pH.
- 35(2)(a) A quality assurance system must do all of the following:
(a) provide mechanisms to identify specific ingredients or food additives and the amounts used in a food;
- Obtain pH strips to verify the pH of sushi rice that is not held at/above 60 degrees Celsius or at/below 4 degrees Celsius.
- 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
0 infractions
- Inspection
2 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;
- Observed paper towel not in the paper towel dispenser at the hand wash station. Place paper towel in the paper towel dispenser.
- 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;
- Observed food being stored on the floor. Store food at least 15 cm/6 inches off the floor.
- 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;