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MASITA K-Food

1549 LOWER WATER, HALIFAX · Food Establishment

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 infractions

    • 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.
      • In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less. Temperature of electric cooler containing chopped vegetables measuring approximately 15C. Items were put into cooler 45 minutes prior. Products were moved back into refrigerator.
    • 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following: a) protect the food from contamination, b) provide an environment that adequately controls contamination, c) protect the food from damage likely to make the food inedible.
      • Raw meat and raw shrimp observed stored in refrigerator above produce. Ensure raw meat / shellfish is stored below produce and ready-to-eat food items.
  3. Inspection

    6 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;
      • Hand wash sink in the back dish washing area observed blocked by the batter station containers. Hand wash sinks must be accessible at all times to allow for frequent and proper hand washing practices. Batter station containers moved at time of inspection.
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Bare wood shelving observed above the chest freezers in the front food preparation area. Surfaces must be smooth, non-porous, and easily cleanable. Paint bare wood shelf.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • No food handler onsite with valid food hygiene training certification. At least one food handler with valid food hygiene training certification must be onsite during operating hours.
    • 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 bottle observed with no label. Chemicals removed from original containers must be clearly labelled to identify contents. Chemical spray bottles labelled at time of inspection.
    • 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.
      • Raw chicken observed being thawed in two of the compartments of the three-compartment sink. The three-compartment sink is meant for dish washing and sanitizing. Process food (e.g. thawing) in the dedicated food preparation sink next to the three-compartment sink.
    • 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 temperature logs not maintained. Temperatures of refrigerators and freezers must be verified and logged at least once daily. Temperature logs must be maintained onsite for review by the Public Health Officer.