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MASHAWEE MEDITERRANEAN GRILL

1526 DRESDEN, HALIFAX · Food Establishment

5 inspections

  1. Inspection

    0 infractions

  2. 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;
      • No food contact surface sanitizer was available during the inspection. Purchase a generic 1 litre spray bottle add 1/2 tsp (2.5ml) household, unscented chlorine bleach to 1 litre (1 qt) water. Label the bottle as "Sanitizer". Use this sanitizer to sanitize food contact surfaces.
  3. 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;
      • Do not block access to the hand washing sinks. Do not use the hand washing sinks for any other purpose than hand washing. Pump soap must be available at the hand washing station in the preparation area and in the serving area.
    • 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;
      • Acquire and use spray bottles for sanitizer in the food preparation room and the food service room.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • The preparation refrigerator directly across from the kabab spit is not holding an adequate refrigeration temperature. Do not store food in this refrigeration unit until it is demonstrated to hold 4 Celsius or lower.
  4. 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;
      • Do not block access to the hand washing sink. Provide single use hand towels (paper towel) for regular hand washing.
    • 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;
      • No food contact surface sanitizer was available at the beginning of the inspection.
    • 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;
      • Operator and employees were not familiar with sanitizing dishware with manual dishwashing. Detailed instructions and a demonstration were given to operator and staff.
  5. 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;
      • Food contact surface sanitizer must be available in the preparation back room and in the restaurant at all times during food preparation and sales. Prepare the food contact surface sanitizer daily.