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MEDLEY MARKET

5657 SPRING GARDEN, HALIFAX · Food Establishment

4 inspections

  1. Inspection

    2 infractions

    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • Pre-packaged food items must have labels and should be identified as being from a source that is subject to inspection.
    • 47(2)(b) An operator must (b) ensure that refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours is clearly marked at the time it is prepared to indicate the date by which the food must be consumed.
      • Ensure that refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours is clearly marked at the time it is prepared to indicate the date by which the food must be consumed.
  2. Inspection

    5 infractions

    • 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.
      • Facility must obtain a eating establishment permit to process/prepare food on-site. Facility to cease any food preparation on-site until the capabilities are verified and approved by a public health inspector.
    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • Pre-packaged food items must have labels and should be identified as being from a source that is subject to inspection.
    • 47(2)(b) An operator must (b) ensure that refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours is clearly marked at the time it is prepared to indicate the date by which the food must be consumed.
      • Ensure that refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours is clearly marked at the time it is prepared to indicate the date by which the food must be consumed.
    • 47(3) An operator must ensure that containers, materials, and procedures used for food packaging and labelling do all of the following: (a) prevent contamination of the food; (b) provide an environment that adequately controls contamination; (c) protect the food from damage likely to make the food inedible.
      • Potentially hazardous food items stored in areas accessible to customers must be packages that can prevent cross-contamination.
    • 9(a) An operator must renew a permit, other than a temporary food service event permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Renew the permit
  3. Inspection

    0 infractions

  4. Inspection

    1 infraction

    • 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
      • Permit is expired. Renew permit.