KRAVE BURGER
5680 SPRING GARDEN, HALIFAX · Food Establishment
6 inspections
- Inspection
3 infractions
- 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
- Review the burger patty preparation process to ensure it is conducted in an environment that prevents contamination of other food items.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Remove the equipment in the bar area that are not being used to prevent pest harbourage.
- 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 surfaces contaminated by pest droppings.
- 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
- Inspection
11 infractions
- 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
- Review the burger patty preparation process to ensure it is conducted in an environment that prevents contamination of other food items.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Remove the equipment in the bar area that are not being used to prevent pest harbourage. Provide the most recent pest control report for review
- 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.
- In accordance with Section 2.7 of the NS Food Retail and Food Services Code, you must supply the food premise with artificial light to ensure the safe and sanitary production of food. Ensure the lighting inside the walk-in cooler is sufficient. Refer to section 2.7 of the NS Food Retail and Food Services code.
- 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.
- Fix the low temperature dishwasher to ensure it dispenses a satisfactory amount of sanitizer. Manually sanitize dishes and glasses using the two compartment sink until this is addressed.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Provide a valid Food Hygiene Training certificate for the food handler who was working at the time of inspection.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- 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; and vi. 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.
- 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;
- Clean and sanitize the build-ups identified at the time of inspection. Ensure dishes involved in food production and service are sanitized manually until the dishwasher is serviced.
- 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 surfaces contaminated by pest droppings.
- 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.
- Ensure the sanitizer dispenser is serviced to ensure the concentration for the final product is within the approved range. Facility must obtain test strips for Chlorine based sanitizer (low temperature dishwasher) and Quat based sanitizer (food contact surface sanitizer). The efficiency must be verified and recorded at least once a week.
- 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.
- Ensure the temperature logs are maintained accurately.
- 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.
- Ensure food storage in the walk-in cooler is in compliance with the best food safety practices to prevent cross contamination.
- 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
- Inspection
0 infractions
- Inspection
5 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;
- In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. Observed a tape similar to duct tape holding a tile in place in the dishwashing area. Remove tape and properly secure tile to wall. Observed debris on the wall where the fry cutter is located. Clean wall.
- 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 no hot water being provided to the front hand wash station. Provide hot water to the front hand wash station.
- 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 a paint brush being used for a step in food prep. Equipment and utensils must intended for food prep and must be food safe to protect food from contamination. Paint brush was discarded at this time by the employee. A utensil that was intended for food prep was being used at this time.
- 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;
- Observed caulking between sinks and the wall to have mould growth. Remove caulking and add new caulking.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Observed permit being blocked by a tablet. Post permit in a conspicuous location in the food establishment.
- 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;
- Inspection
0 infractions
- Inspection
1 infraction
- 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.
- Observed dishwasher not providing a sanitizer concentration of 100ppm. Repair dishwasher so the sanitizer concentration is 100ppm. Use the two compartment sink method for dishwashing until the dishwasher is repaired.
- 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.