Korea Garden Restaurant
5201 DUKE, HALIFAX · Food Establishment
5 inspections
- 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;
- The facility was using lysol floor cleaner as a food contact surface sanitizer. The employees were reminded and given a demonstration on how to prepare the correct mixture of bleach and water to prepare a food safe food contact surface sanitizer. The instructions for preparing this solution are affixed to the wall next to the dish washing sink. To prepare a food contact surface sanitizer, mix 2.5mL (1/2tsp) household, unscented chlorine bleach with 1 L (1qt) tap water. This can be applied with a labelled spray bottle, or with a bucket and cloth.
- 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
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;
- The food contact surface sanitizer bottle had pure bleach inside. To prepare a food contact surface sanitizer mix 2.5 millilitres of household, unscented chlorine bleach with 1 litre of water. The mixing instructions had been previously provided are placed on the wall next to the dishwashing sink.
- 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 up rodent nesting material beneath the counter that has the hand washing sink. Clean up rodent droppings beneath the dishwashing sink and next to the hot water tank.
- 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.
- Food items in the food warmer on the serving line must be covered to maintain the minimum hot holding temperature of 60 Celsius or greater.
- 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
0 infractions
- 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;
- In accordance with the Nova Scotia Food Retail and Food Services Code: 2.14 Handwash Stations b. Handwash facilities must: iii. Not be used for purposes other than handwashing.
- 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.
- The hot holding unit was below the minimum hot holding temperature of 60 Celsius (140 Fahrenheit). Insure that food held in the hot holding unit is kept at 60 Celsius or greater.
- 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.
- Acquire a food safe thermometer capable of measuring hot holding temperatures in the hot holding unit.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- Record hot holding temperatures every 2 hours during operation to insure that food therein is safely held.
- 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;