Look Ho Ho Restaurant
6420 BAYERS, HALIFAX · Food Establishment
8 inspections
- Inspection
0 infractions
- Inspection
5 infractions
- 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.
- Fill gap between the walk-in cooler and wall next to the cookline; fill gaps on the right side of the stairs.
- 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;
- Hand wash stations must be accessible at all times and used for no other purpose other than hand washing.
- 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 following areas affected by rodent droppings: on the storage shelves by the cookline/walk-in cooler, on the storage shelves under the prep station across from the cookline, and on the storage platform in the dry storage area.
- 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.
- Discontinue reusing cardboard for storage of food (e.g. cardboard used for storage of cooked spring rolls).
- 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
- Discard 22.68kg bag of potato starch observed with holes chewed through the package.
- 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.
- Inspection
0 infractions
- Inspection
8 infractions
- 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.
- Fill holes observed at the bottom of the kitchen entrance door frame near the back door and around the plumbing of the server hand wash sink next to the kitchen.
- 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.
- At least one food handler with valid food hygiene training certification must be onsite during operating hours.
- 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 following to remove food/debris build-up: on the shelves across from the cookline and in the clean utensil storage containers.
- 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;
- Discontinue using the low-temperature dish washer for sanitizing as the chlorine sanitizer measured 0ppm. Sanitize using an approved food grade sanitizer in the three-compartment sink. Contact a dish washer technician to service the machine.
- 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 following areas contaminated by rodent droppings: in the cabinet where the mixer attachments are stored, on the dry storage platform, and in the cabinet below the server hand wash sink outside the kitchen.
- 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.
- Spare ribs on the flat top grill were reheated to an internal temperature of 74 degrees Celsius at time of inspection. Potentially hazardous food must be temperature controlled at 60 degrees Celsius or cooled to 4 degrees Celsius or below. Flat top grill must be kept on to maintain hot holding temperatures at 60 degrees or above.
- 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.
- Obtain a probe thermometer with the ability to measure hot and cold internal temperatures of food.
- 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.
- Bowls (2) of shredded cabbage and carrots with containers of chemicals weighted on top were removed from being stored on the floor and the chemical containers were removed from on top; bus pans (2) of packaged beef was removed from being stored on the floor. Food must be stored at least 6 inches off the floor to protect from contamination. Chemicals must be stored below or separate from food and food contact surfaces.
- 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.
- 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;
- Paper towel and soap dispenser at the back hand wash sink observed empty; restocked at time of inspection.
- 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;
- Rodent droppings observed on the floor in the upstairs storage room. Areas affected by rodent droppings were cleaned and sanitized at time of inspection.
- 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.
- Bus pans of food observed cooling on the back stairs. Food must be stored in a sanitary manner to protect from contamination. Do not store food on the stairs. Bus pans of food moved at time of inspection.
- 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.
- Cardboard boxes from beverage packaging observed being used for cooling spring rolls. Do not re-use single-use packaging. Spring rolls moved to appropriate food grade containers 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;
- Inspection
0 infractions
- Inspection
4 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Tin foil observed on equipment surfaces. Tin foil is not a replacement for cleaning and is not an easy to maintain material. Tin foil removed from the equipment surfaces at time of inspection.
- 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.
- Holes observed in the corners of the stairs by the back entrance. Fill holes to prevent entry and movement of pests.
- 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;
- Debris build-up observed on the cooling racks near the back hand wash sink. Clean and sanitize cooling racks to remove debris build-up.
- 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;
- Rodent droppings observed on the floor behind the reach-in cooler and on the shelf behind the stairs. Areas affected by rodent droppings were cleaned and disinfected at time of inspection.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
4 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Tin foil observed on the shelf and pans above the flat top grill. Remove tin foil as it is not an easily cleanable material. Surfaces must be cleaned at least daily to remove grease and debris build-up. Tin foil removed at time of inspection.
- 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;
- Buckets of chlorine sanitizer and detergent at the low-temperature dish washer observed empty. Chemicals restocked at time of inspection and chlorine sanitizer measured 100ppm.
- 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;
- Debris build-up observed on the knobs and exterior surfaces of the flat top grill. Clean the flat top grill to remove debris build-up.
- 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.
- Two mesh bags of yellow onions observed on the floor in the dry storage area. Store food off the floor on shelving to protect from contamination and to facilitate cleaning. Bags of onions moved to the shelf at time of inspection.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;