Maritime Muslim Academy
148 CHAIN LAKE, HALIFAX · Food Establishment
5 inspections
- Inspection
1 infraction
- 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.
- Bleach sanitizer used on food contact surfaces must be mixed to 100ppm.
- 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.
- Inspection
0 infractions
- Inspection
2 infractions
- 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 for verifying internal temperature of potentially hazardous food.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- Refrigeration and freezer temperatures and receiving temperatures of food from the commissary kitchen must measured at least once daily and recorded in a written log. Logs must be maintained onsite for review by the Public Health Officer.
- 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.
- Inspection
0 infractions
- Inspection
2 infractions
- 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 for verifying internal temperatures of potentially hazardous food.
- 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, freezer and receiving temperatures of food from commissary kitchen must be measured at least once daily and recorded in a written log. Logs must be maintained onsite for review by the Public Health Officer.
- 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.