Skip to content
Loading map…

Lovers Pizza

6469 CHEBUCTO, HALIFAX · Food Establishment

2 inspections

  1. Inspection

    2 infractions

    • 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;
      • Overall sanitation requires improvement: clean floors under equipment and high touch surfaces.
    • 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.
      • Chemicals removed from original containers must be clearly labelled to identify contents.
  2. Inspection

    4 infractions

    • 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;
      • Dishes that are manually washed must first be washed with hot soapy water, rinsing with hot water, and then submerged in an approved food grade surface sanitizer followed by air drying.
    • 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 bottled observed with no label was discarded at time of inspection. Label chemicals removed from original containers to identify contents.
    • 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.
      • Mesh bag of red onions was removed from being stored on the floor at time of inspection. Food must be stored in a sanitary manner and at least 6 inches off the floor to protect from contamination.
    • 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 and freezer temperatures must be measured at recorded at least once daily and logs must be maintained onsite for review by the Public Health Inspector.