Maxwell Plums
1600 GRAFTON, HALIFAX · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
3 infractions
- 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;
- Clean the floors throughout the back of house. Clean the grease build up on the range hood.
- 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;
- Thoroughly clean the upstairs dry storage area and shelving that is contaminated with rodent droppings.
- 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 was measured to be well above the maximum refrigeration temperature for more than 30 minutes. There are no temperature logs on site to verify that this preparation refrigerator was at or below the required temperature in a reasonable timeframe. The food inside was discarded. Ensure that this refrigerator is capable of maintaining 4 Celsius or lower before returning it to service.
- 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
3 infractions
- 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;
- Clean the floors throughout the back of house. Clean the grease build up on the range hood.
- 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;
- Thoroughly clean the upstairs dry storage area and shelving that is contaminated with rodent droppings.
- 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 was measured to be well above the maximum refrigeration temperature for more than 30 minutes. There are no temperature logs on site to verify that this preparation refrigerator was at or below the required temperature in a reasonable timeframe. The food inside was discarded. Ensure that this refrigerator is capable of maintaining 4 Celsius or lower before returning it to service.
- 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
- Inspection
2 infractions
- 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.
- At least one member of staff per shift must have proof of successful completion of an approved food hygiene course.
- 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;
- The bar dishwasher was not providing sanitizer at the time of the inspection. Do not use the bar dishwasher until it is demonstrated to provide adequate sanitizer during the rinse cycle. Until the bar dishwasher is repaired, bar dishware may be cleaned and sanitized in the main kitchen dishwasher.
- 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.