LIN'S TAKE OUT RESTAURANT LTD
1785 MAIN, WESTVILLE · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
3 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;
- Paper towels must be placed in a dispenser at the handwashing stations and in the washrooms.
- 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.
- Faucet on handwashing sink in kitchen must be cleared of grime and cleaned thoroughly.
- 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.
- Raw meat stored on top of vegetables. Operator was provided education regarding the same and issue was corrected during the inspection.
- 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;
- Inspection
5 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 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. Handwashing station blocked with used dishes at the time of inspection. Ensure handwashing sink is available and accessible for staff use at all times during operation. The handwashing sink must be used for handwashing purposes only. Do not block sink access.
- 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;
- Observed grease trap in basement open, objectionable odours, liquid on floor by trap. Operator indicated they had an overflow a couple of days prior. Grease trap in basement requires maintenance. Degraded oils must be removed, stored, and disposed of in an acceptable manner. In accordance with Section 2.15(e) of the NS Food Retail and Food Services Code, you must ensure all plumbing meets the applicable provisions of the provincial and/or local plumbing codes.
- 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 open bags of bulk dry goods in basement. Store bulk dry goods in food grade containers (glass or plastic) only once the original bag has been opened 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.
- 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.
- In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less. Observed large batches of portioned raw chicken at room temperature awaiting batter processing. Discussed handling only 1-2 batches of the raw chicken ready for processing through the batter. Store raw chicken in refrigerator until ready to be used. Ensure not to take on more raw meat than facility can handle at any one time to prevent bacterial growth.
- 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.
- Observed cooking in unfinished basement. Stop cooking downstairs. Food handling and cooking is not permitted in the basement. Food handling and cooking in the kitchen only.
- 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;