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MANULIFE / ARAMARK

2727 JOSEPH HOWE, HALIFAX · Food Establishment

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    4 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.
      • Install pest proof door sweeps on all doors entering into the kitchen; fill holes around radiators in the dining room.
    • 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.
      • Install pest proof door sweeps on all doors entering into the kitchen; fill holes around radiators in the dining room.
    • 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 plugs for the three-compartment sink so it can be set-up properly for manual dish washing, rinsing, and sanitizing.
    • 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 shelf under the entree station, on the floor under the muffin display, on the floor behind the cookline/oven, and in the floor under the three-compartment sink.
  3. Inspection

    3 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.
      • Install pest proof door sweeps on all doors entering into the kitchen; fill holes around radiators in the dining room.
    • 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 plugs for the three-compartment sink so it can be set-up properly for manual dish washing, rinsing, and sanitizing.
    • 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 shelf under the entree station, on the floor under the muffin display, on the floor behind the cookline/oven, and in the floor under the three-compartment sink.
  4. Inspection

    1 infraction

    • 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 in the storage under the hot holding service units, on the floor next to the hot holding service unit, on the floor in the dry storage room, on the floor behind the heated cabinet, and on the floor under the bulk storage bins. Areas affected by rodents were cleaned at time of inspection.
  5. Inspection

    2 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.
      • Holes observed around pipes by the mop sink. Fill holes to prevent entry and movement of pests.
    • 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;
      • A few rodent droppings observed on the floor near the mop sink, on the floor under the back prep table, and on the bottom shelf of the back prep table. Areas affected by rodent droppings cleaned and disinfected at time of inspection.