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MAY GARDEN CHINESE RESTAURANT (Casino)

1983 UPPER WATER, HALIFAX · Food Establishment

2 inspections

  1. Inspection

    0 infractions

  2. Inspection

    7 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Observed exposed wood on butcher block table where knives are stored. Exposed wood is not smooth or easily cleanable. Replace with a material that is smooth and easily cleanable.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Ensure all utensils and cooking equipment are properly cleaned and sanitized between every use and before storing.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Paint brushes being used to egg wash egg rolls. Paint brushes are not considered food safe and cannot be properly cleaned or sanitized. Paint brushes were discarded during inspection.
    • 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.
    • 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;
      • Cleaning is required on wall behind butcher block table.
    • 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.
      • Observed gravy stored at room temperature for extended period of time. Gravy was discarded during inspection.
    • 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.
      • Ensure raw meat is stored below ready-to-eat food products in refrigerator.