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Mezza Lebanese Kitchen (Penhorn)

569 PORTLAND, DARTMOUTH · Food Establishment

4 inspections

  1. 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;
      • Cardboard boxes must not be used to store clean food container lids.
    • 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;
      • Staff washroom must have paper towel in a dispenser.
  2. Inspection

    1 infraction

    • 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;
      • Hand washing sinks must be equipped with single use paper towels in dispenser/holder at all times.
  3. Inspection

    0 infractions

  4. Inspection

    4 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;
      • Storage containers must be smooth, non-absorbent and easily cleanable. Cardboard boxes discarded during inspection.
    • 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;
      • Food and items related to food preparation must be stored a minimum of 6 inches off the floor.
    • 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.
      • Falafel must be stored at 4C/40F or time stamped when taken out of the refrigerator and discard after 2 hours.
    • 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.
      • Table top refrigerator must have a lid(s)/cover(s) to ensure food temperature is maintained at 4C/40F or less.