Magic Beings Child Care Centre
65 SUNNYBRAE, HALIFAX · Food Establishment
9 inspections
- Inspection
0 infractions
- Inspection
3 infractions
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Discontinue use of the kitchenette mini fridge; adjust or service the mini fridge so that the temperature is 4 degrees Celsius or below.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Renew food establishment permit that expired on January 30, 2025 within the next 5 business days.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Renew food establishment permit that expired on January 30, 2025 within the next 5 business days.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Inspection
0 infractions
- Inspection
1 infraction
- 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.
- Classiko Royal Degreaser observed hooked up to the low-temperature dish washer; this is not an approved food grade chemical and must be removed. Obtain an appropriate dish washing detergent for the low-temperature dish washer.
- 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.
- Inspection
0 infractions
- Inspection
1 infraction
- 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;
- Low-temperature dish washer measured 0ppm chlorine sanitizer. Discontinue use of dish washer for sanitizing and sanitize in the sink with a mixture of 1/2 teaspoon unscented household bleach per 1 liter of water. Contact dish washer technician to service machine.
- 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;
- Inspection
1 infraction
- 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;
- Low-temperature dish washer measured 0ppm chlorine sanitizer. Discontinue use of dish washer for sanitizing and sanitize in the sink with a mixture of 1/2 teaspoon unscented household bleach per 1 liter of water. Contact dish washer technician to service machine.
- 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;
- Inspection
1 infraction
- 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;
- Obtain chlorine sanitizer test strips for verifying the sanitizer concentration of the low-temperature dish washer.
- 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;
- Inspection
0 infractions