MAY GARDEN CHINESE RESTAURANT (Mill Cove)
961 BEDFORD, BEDFORD · Food Establishment
9 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- Inspection
3 infractions
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
- 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.
- Operator must ensure cooking staff have a valid food handling certificate.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Clean and sanitize all areas affected by mice. mice droppings were found on shelving units and along the floor area.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- Inspection
3 infractions
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair. Any holes in the ceiling and pipelines must be filled in to prevent entry of mice.
- 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
- In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
- 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.
- Operator must ensure cooking staff have a valid food handling certificate.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Inspection
6 infractions
- 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;
- In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls. All storage items must be kept at least 15 cm (6 inches) off the ground. Do not store cooking pots, pans, or other equipment directly on the floor, including underneath refrigeration or stove units.
- 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;
- In accordance with Section 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only. The operator must use food-grade containers for storing all food products. All cardboard boxes used for storage must be removed, and any heavily contaminated cardboard must be discarded immediately.
- 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
- Organic waste containers must be cleaned and sanitized regularly. Any liquid spills on the ground must be pressure washed. To prevent overfilling and spills, organic waste containers must be emptied more frequently.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Implement an enhanced daily and weekly cleaning schedule to ensure all areas of the facility are maintained in a clean and sanitary condition.
- 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;
- All surfaces must be thoroughly cleaned and sanitized, with particular attention to areas with sticky residues or built-up food debris.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Clean and sanitize all areas affected by rodent activity. Mouse droppings were observed throughout the facility, including on floors, food-grade containers, baking pans, inside pans containing dishware, and among food ingredients. Additionally, one dead mouse was found underneath the dry storage area
- 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;
- Inspection
7 infractions
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- The facility is required to have a thorough inspection conducted by a licensed pest control company. Any entry points or structural gaps identified must be properly sealed or repaired to prevent pest entry
- 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;
- In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls. All storage items must be kept at least 15 cm (6 inches) off the ground. Do not store cooking pots, pans, or other equipment directly on the floor, including underneath refrigeration or stove units.
- 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;
- In accordance with Section 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only. The operator must use food-grade containers for storing all food products. All cardboard boxes used for storage must be removed, and any heavily contaminated cardboard must be discarded immediately.
- 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
- Organic waste containers must be cleaned and sanitized regularly. Any liquid spills on the ground must be pressure washed. To prevent overfilling and spills, organic waste containers must be emptied more frequently.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Implement an enhanced daily and weekly cleaning schedule to ensure all areas of the facility are maintained in a clean and sanitary condition.
- 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;
- All surfaces must be thoroughly cleaned and sanitized, with particular attention to areas with sticky residues or built-up food debris.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Clean and sanitize all areas affected by rodent activity. Mouse droppings were observed throughout the facility, including on floors, food-grade containers, baking pans, inside pans containing dishware, and among food ingredients. Additionally, one dead mouse was found underneath the dry storage area
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Inspection
6 infractions
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- The facility is required to have a thorough inspection conducted by a licensed pest control company. Any entry points or structural gaps identified must be properly sealed or repaired to prevent pest entry
- 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;
- In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls. All storage items must be kept at least 15 cm (6 inches) off the ground. Do not store cooking pots, pans, or other equipment directly on the floor, including underneath refrigeration or stove units.
- 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;
- In accordance with Section 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only. The operator must use food-grade containers for storing all food products. All cardboard boxes used for storage must be removed, and any heavily contaminated cardboard must be discarded immediately.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Implement an enhanced daily and weekly cleaning schedule to ensure all areas of the facility are maintained in a clean and sanitary condition.
- 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;
- All surfaces must be thoroughly cleaned and sanitized, with particular attention to areas with sticky residues or built-up food debris.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Clean and sanitize all areas affected by rodent activity. Mouse droppings were observed throughout the facility, including on floors, food-grade containers, baking pans, inside pans containing dishware, and among food ingredients. Additionally, one dead mouse was found underneath the dry storage area
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Inspection
0 infractions
- Inspection
6 infractions
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- In accordance with Section 4.3.1 of the NS Food Retail and Food Services Code, you must immediately treat the presence of pests by inspecting and discarding any adulterated food or food packaging. 6 packages of take out bags and 1 bag of salt was discarded during inspection due to the products being contaminated by mice droppings.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Clean and sanitize all areas affected by rodents. Mice droppings were found along the walls of the dry storage area.
- 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;
- In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls. Ensure all cardboard boxes are removed from the floor and are stored in a proper manner.
- 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;
- In accordance with Section 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only. Ensure dry good products and take out bags are stored in food grade containers.
- 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;
- In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must:a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours. The dishwasher area was over stacked with dirty dishes from the day before. The operator must ensure dishes are cleaned and sanitized in a timely manner.
- 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. Do not leave out large amount of potentially hazardous food products at room temperature.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.