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MEZZA LEBANESE KITCHEN

7001 MUMFORD, HALIFAX · Food Establishment

7 inspections

  1. Inspection

    0 infractions

  2. Inspection

    5 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;
      • Repair or replace damaged flooring under the deep fryer and next to the prep table.
    • 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.
      • Install a pest proof door sweep on the bottom of the dry storage room door.
    • 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;
      • Replace French fry press blades.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Repair left door of front line fridge #2 so that it closes properly.
    • 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 the following areas affected by rodent droppings: floor/wall junctions in the dry storage room.
  3. Inspection

    0 infractions

  4. Inspection

    3 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;
      • Do not store food directly in the dishwashing sinks. Use a strainer so that food does not come into direct contact with the sink. All sinks must be washed, rinsed, and sanitized before use, or a designated preparation sink must be installed.
    • 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;
      • Mice droppings were present on packaging and shelving. Cleaning and sanitizing were completed during the inspection, and all packaging was discarded.
    • 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;
      • Mice droppings were observed on the floors in the kitchen and dry storage areas. Clean and sanitize all affected floor surfaces.
  5. Inspection

    5 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;
      • Racks in the walk-in cooler are rusty. Resurface or replace the racks using approved, food-safe materials.
    • 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;
      • Do not store food directly in the dishwashing sinks. Use a strainer so that food does not come into direct contact with the sink. All sinks must be washed, rinsed, and sanitized before use, or a designated preparation sink must be installed.
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Replace any damaged or heavily scratched cutting boards.
    • 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;
      • Pest droppings were observed on the table in front of the prep line next to the steamer. These were cleaned and sanitized during the 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;
      • Mice droppings were observed on the floors in the kitchen and dry storage areas. Clean and sanitize all affected floor surfaces.
  6. Inspection

    0 infractions

  7. 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;
      • In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris.Have the floor tiles repaired and/or replaced where missing.
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Repaint/repair the prep table so that it is smooth, non-porous, and easily cleanable.