MIZU Buffet
212 CHAIN LAKE, HALIFAX · Food Establishment
18 inspections
- Inspection
0 infractions
- 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.
- Install pest proof door sweeps on the men's staff washroom door and the mechanical room (across from the men's staff washroom).
- 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.
- Store food at least 6 inches off the floor to protect from contamination and to facilitate cleaning of the floor.
- 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.
- Store food at least 6 inches off the floor to protect from contamination and to facilitate cleaning of the floor.
- 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
9 infractions
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- All shelving must be at least 6 inches off the floor to protect food from contamination and to facilitate cleaning of the floor.
- 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 pest proof door sweeps on the men's staff washroom door and the mechanical room (across from the men's staff washroom).
- 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;
- Repair or replace cold water handle on the hand wash sink in the kitchen.
- 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;
- Obtain two additional plugs/stoppers for the three-compartment sink.
- 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: on the dry storage shelves, on the floor in the men's staff washroom, and on the floor in the mechanical room.
- 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.
- Potentially hazardous foods must be thawed quickly or in a manner that will prevent the rapid growth of foodborne pathogens. Food may be thawed under the following conditions: i. under refrigeration at 4°C (40°F) or less ii. completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold tap water iii. as part of the cooking process (but only when thawing is taken into consideration in determining cooking time) iv. by microwaving and immediately transferring to conventional cooking equipment with no interruption in the process
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- Obtain a probe thermometer with the ability to measure hot and cold internal temperatures of food.
- 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.
- Store food at least 6 inches off the floor to protect from contamination and to facilitate cleaning of the floor.
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- Obtain pH strips for verifying the pH of sushi rice.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Inspection
0 infractions
- Inspection
2 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.
- Install pest proof barrier between the walls and the walk-in cooler/walk-in freezer.
- 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.
- Remove storage from on top of the walk-in cooler and walk-in freezer as this can provide nesting materials/areas for rodents.
- 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
10 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.
- Fill holes around the pipes of the mop sink and in the wall by the ice machine; install pest proof barrier between the walls and the walk-in cooler/walk-in freezer; install pest proof door sweeps on all interior doors (e.g. mechanical rooms, staff washrooms).
- 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.
- Provide the most recent pest control service report to the Public Health Inspector.
- 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.
- Remove storage from on top of the walk-in cooler and walk-in freezer as this can provide nesting materials/areas for rodents.
- 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 wash sinks must be used for no other purpose other than hand washing and must be accessible at all times; bucket of soiled clothes removed from the basin of the hand wash sink sink at time of inspection.
- 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.
- Discontinue use of the homemade bare wood cucumber guide slicer as it is not made of food grade materials and is not easily cleanable.
- 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 cutting boards observed with excessive gashes as they are no longer easily cleanable.
- 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.
- Repair or replace rusted shelf below the prep table next to the dish pit.
- 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;
- Clean the following areas to remove grease and/or debris build-up: on the floor around the deep fryers and on the propane burners.
- 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: on the floor around the Pepsi reach-in cooler, under the dry storage shelves, on the floor in the staff washrooms, on the floor under the mop sink, on the floor in the dry storage area next to the walk-in freezer, on the floor in the mechanical room, and on the floor under the clean dish storage shelves in the dish pit.
- 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.
- Food and food contact packaging must not be stored directly outside the washrooms; bags of marshmallows/chocolate chips moved from the shelf outside the staff washroom to the dry storage shelves.
- 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
1 infraction
- 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.
- Ambient air temperature of the beverage reach-in cooler at the front server area measured 10 degrees Celsius. Diary products moved to another functioning cooler at time of inspection. Discontinue use of the beverage reach-in cooler until temperatures are maintained at 4 degrees Celsius or below. Contact refrigeration technician to service reach-in cooler.
- 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.
- Inspection
1 infraction
- 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.
- Ambient air temperature of the beverage reach-in cooler at the front server area measured 10 degrees Celsius. Diary products moved to another functioning cooler at time of inspection. Discontinue use of the beverage reach-in cooler until temperatures are maintained at 4 degrees Celsius or below. Contact refrigeration technician to service reach-in cooler.
- 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.
- 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;
- Hand wash sink in the kitchen observed blocked by a cart and with a plant in the basin. Hand wash sinks must be accessible and used for no other purposes other than hand washing.
- 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.
- Ambient air temperature of the beverage reach-in cooler at the front server area measured 10 degrees Celsius. Diary products moved to another functioning cooler at time of inspection. Discontinue use of the beverage reach-in cooler until temperatures are maintained at 4 degrees Celsius or below. Contact refrigeration technician to service reach-in cooler.
- 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;
- Rodent droppings observed on the floor in the dry storage area next to the walk-in freezer and on the floor under the vegetable storage shelves next to the receiving door. Clean and sanitize areas affected by rodent droppings.
- 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;
- Inspection
9 infractions
- 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.
- Ambient air temperature of the beverage reach-in cooler at the front server area measured 10 degrees Celsius. Diary products moved to another functioning cooler at time of inspection. Discontinue use of the beverage reach-in cooler until temperatures are maintained at 4 degrees Celsius or below. Contact refrigeration technician to service reach-in cooler.
- 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 build-up observed at floor/wall junctions and on the base of the toilet in the men's staff washroom. Clean washroom to remove debris build-up.
- 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;
- Rodent droppings observed on the floor in the dry storage area next to the walk-in freezer and on the floor under the vegetable storage shelves next to the receiving door. Clean and sanitize areas affected by rodent droppings.
- 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.
- Containers/bowls of potentially hazardous food stored at the buffet must surrounded by ice to maintain temperature at 4 degrees Celsius or below; more ice added to the buffet at time of inspection.
- 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.
- Cooked shrimp and vegetable tempura in the hot holding cabinet measured an internal temperature of 37.8 degrees Celsius; the hold holding cabinet temperature was set to 35 degrees Celsius. Hot holding of potentially hazardous food must be 60 degrees Celsius or above. Reheat cooked shrimp and vegetable tempura to an internal temperature of 74 degrees Celsius and then hot hold at 60 degrees Celsius. Hot holding units must always be preheated prior to stocking with food.
- 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.
- A scoop with no handle was observed being used to scoop cooked rice. Scoops used for food must hand a handle to avoid cross contaminating the food with areas of the scoop that hands have touched. Scoop removed from the rice a time of inspection.
- 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.
- Bus pans of raw chicken and breading observed being processed on the floor. The floor is not a sanitary area for food handling. Chicken breading moved to a prep table at time of inspection.
- 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.
- Discontinue storing in-use utensils in room temperature water. Acceptable methods of in-use utensil storage include a dipper well, a hot holding well, under refrigeration temperatures, or wiped with a sanitizer solution and then cleaned and sanitized every 4 hours.
- 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.
- Raw beef and chicken observed stored above vegetables in the walk-in cooler. Raw meat and poultry must be stored separate or below ready-to-eat foods. Raw beef and chicken moved to a lower shelf at time of inspection.
- 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.
- Inspection
0 infractions
- Inspection
11 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;
- Bare wood observed screwed to the dish sink strainer basket. Bare wood is not an easily cleanable material. Bare wood removed from the dish sink strainer basket at time of inspection.
- 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.
- Adjust all shelving so that the bottom shelf is at least 6 inches (15 cm) off the floor to allow for adequate cleaning and to protect food/food packaging from pests.
- 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.
- Holes observed around the pipe by the hot water heaters and in the wall above the flour storage area. Gap observed at the bottom of the wall in the mechanical room by the receiving door. Fill holes and gap to prevent entry and movement of pests.
- 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.
- Ambient air temperature of the sushi display cooler measured 7.7 degrees Celsius; two plexiglass slider doors observed missing from the cooler. Replace missing slider doors. Potentially hazardous food moved to another functioning unit at time of inspection. Discontinue use of the sushi display cooler under temperatures measure 4 degrees Celsius below and the slider doors have been installed.
- 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;
- Clean cutting boards observed stored on the faucets at the three-compartment sinks. Store clean food contact surfaces in a sanitary manner.
- 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;
- Food debris build-up observed on interior surfaces of the cold top prep coolers. Clean interiors of cold top prep coolers.
- 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;
- Food spills/debris build-up observed on the floor in the walk-in cooler and oil build-up observed on the floor under the wok station. Clean floors to remove build-up.
- 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;
- Food splatter build-up observed on the wall next to the rice cooker cart. Clean wall to remove food splatter build-up.
- 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;
- Rodent droppings observed on the floor in the following areas: next to the Pepsi reach-in cooler, under the dry storage shelves, in the men's staff washroom, under the mop sink, in the mechanical rooms, under the rice cooker cart, in the bulk dry storage area in the corners, under the storage rack at the end of the cookline, under the three-compartment sink and the slicer prep table, and under the clean dish storage shelves. Some areas affected by rodent droppings cleaned and sanitized at time of inspection; clean and sanitize remaining areas and complete a perimeter sweep.
- 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.
- Opened containers of Sunspun Italian dressing and Caesar dressing observed stored at room temperature. Manufacturer labelling indicates to refrigerate dressings after opening. Dressings discarded at time of inspection.
- 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.
- Discontinue storing in-use utensils in room temperature water. Acceptable methods of in-use utensil storage include a dipper well, a hot holding well, under refrigeration or freezer temperatures, or wiped with a food grade sanitizer solution and then cleaned and sanitized every 4 hours.
- 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;
- Inspection
0 infractions
- Inspection
6 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;
- Plastic wrap and tin foil observed covering the back side of the main prep stations. Remove plastic wrap and tin foil as they are not easily cleanable materials. Clean prep stations often to ensure build-up of debris and food splatter does not occur.
- 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;
- Shelf below the prep table next to the hand wash sink observed to be rusty making it no longer easily cleanable. Repair or replace rusty shelf.
- 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.
- Obtain appropriate shelving for the food storage next to the walk-in freezer.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.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Paper towel dispenser in the male staff washroom observed empty and was restocked at time of inspection. Paper towel must be stored in a dispenser to protect from contamination and to facilitate proper hand washing practices.
- 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 black dry storage shelving and on the floor by the kitchen entrance closest to the deep fryers. Clean and sanitize areas affected by rodent droppings.
- 49(2)(a) Before being placed in the dry storage room or designated area, opened packages of food ingredients and food packaging materials must be
(a) transferred to clean, suitably covered containers or be sealed and securely closed; and
- Obtain containers with tight fitting covers for storage of open bags of flour/dry ingredients.
- 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;
- Inspection
0 infractions
- Inspection
2 infractions
- 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;
- Mold observed on the interior surfaces of the ice machine. Discard ice and clean and sanitize the ice machine following the manufacturers instructions.
- 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;
- Rodent droppings observed in the following areas: on the floor under the black storage shelves. Clean and disinfect areas affected by rodents.
- 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;
- 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.
- Remove pile of boxes on the floor by the staff washrooms. Piled boxes on the floor may create harbourage areas for pests. Store boxes on shelves that are at least 15 cm/6 inches off the floor.
- 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 build-up observed no the floor under the rice bag storage area. Clean and sanitize the floor to remove debris.
- 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;
- Grease and debris build-up observed on the floor around the cookline. Clean floors to remove grease and debris.
- 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;
- Mold observed on the interior surfaces of the ice machine. Discard ice and clean and sanitize the ice machine following the manufacturers instructions.
- 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;
- Rodent droppings observed in the following areas: on the floor next to the Pepsi reach-in cooler, on the floor by the soya sauce buckets, on the floor under the black storage shelves, and on the floor under the three-compartment sink. Clean and disinfect areas affected by rodents.
- 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.
- Dented cans observed on the black storage shelving. Dents in cans may compromise the seal. Two cans of ground bean sauce and one can of Sunspun ketchup removed from use at time of inspection.
- 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.
- Packaged meat observed stored on the floor in the walk-in freezer. Food must be stored at least 15 cm/6 inches off the floor to protect from contamination and to facilitate cleaning. Packaged meat moved to the shelf at time of inspection.
- 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.