Lovely Lee's Cuisine
2446 BRUNSWICK, HALIFAX · Food Establishment
1 inspection
- 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;
- Hand wash sinks must be accessible at all times and be used for no other purpose other than hand washing; do not store dishes in the basin of the hand wash sink.
- 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;
- Discontinue storing in-use utensils in room temperature water. Acceptable methods of in-use utensil storage include a dipper well, a hot holding well, under refrigeration/freezer temperatures, or wiped with a sanitizer solution and stored in clean container after each use (cleaned and sanitized every 4 hours).
- 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.
- Obtain fitted plugs/stoppers for the two-compartment sink.
- 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;