Little Picasso Halifax
137 CHAIN LAKE, HALIFAX · Food Establishment
3 inspections
- Inspection
1 infraction
- 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.
- Refrigeration/freezer temperatures and dish washer final rinse temperatures must be measured and recorded at least once daily; records must be maintained onsite for review by the Public Health Inspector.
- 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.
- Inspection
1 infraction
- 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.
- Chemical spray bottle was labelled at time of inspection to identify contents of the bottle.
- 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.
- 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;
- Soiled dishes observed in the basin of the hand wash sink. Hand wash sinks must be used for hand washing only and must be accessible at all times to allow for frequent hand washing practices. Soiled dishes removed from the hand wash sink at time of 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;
- Install kitchen door so that it does not block the hand wash sink when open.
- 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;