Skip to content
Loading map…

MELVILLE LODGE CARE CENTRE

50 SHOREHAM, HALIFAX · Food Establishment

4 inspections

  1. Inspection

    3 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;
      • Ensure hand wash stations are supplied with adequate supplies in their respective dispensers.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • Ensure temperature logs are maintained properly.
    • 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.
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure: all shelving and food is maintained a minimum of 15 cm (6 inches) off the floor; storage areas are located in a dry, pest-free location.
  2. Inspection

    0 infractions

  3. Inspection

    4 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.
      • Fly light observed above the knife rack by the three-compartment sink. Move the fly light so that it is not directly above food contact utensils/surfaces.
    • 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;
      • Missing pieces observed on the Robot Coupe "S" blade. Replace the Robot Coupe "S" blade.
    • 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;
      • Debris observed in the clean utensil storage containers. Utensils and storage containers cleaned and sanitized at time of inspection.
    • 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;
      • A few rodent droppings observed on the floor under the sprayer in the dish washing area and on the floor in the corner under the shelving in the dry storage room. Areas affected by rodent droppings cleaned and sanitized at time of inspection.
  4. Inspection

    2 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;
      • Missing tiles observed under the high-temperature dish washer. Repair/replace tiles to allow for cleaning and to prevent entry and movement of pests.
    • 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.
      • Sanitizer spray bottle observed with no labelled. Chemicals removed from original containers must be labelled to identify contents. Sanitizer spray bottle labelled at time of inspection.