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Monasaba

215 CHAIN LAKE, HALIFAX · Food Establishment

8 inspections

  1. Inspection

    2 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;
      • Replace the hand was sink in the front food preparation area.
    • 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;
      • Replace the hand was sink in the front food preparation area.
  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;
      • Repair handle (labelled cold) on the faucet of the hand wash sink in the front cooking area.
  3. 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 stations must be properly stocked with paper towel in dispensers; hand wash stations must be accessible at all times and be used for no other purpose other than hand washing.
    • 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 handle (labelled cold) on the faucet of the hand wash sink in the front cooking area.
    • 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.
      • Refrigeration and hot holding temperatures must be measured and record at least once daily; logs must be maintained onsite for review by the Public Health Inspector.
  4. Inspection

    0 infractions

  5. 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;
      • Repair or replace paper towel dispensers at the hand wash sink next to the three-compartment sink and at the hand wash sink in the back food preparation area.
  6. 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;
      • Repair or replace paper towel dispensers at the hand wash sink next to the three-compartment sink and at the hand wash sink in the back food preparation area.
  7. 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.
      • Insect zapper located next to a food preparation counter. Insect control devices that are used to electrocute flying insects should be located at least 2 metres (6 feet) away from any food handling area. They should be equipped with an escape resistant trap, and they should be emptied and cleaned regularly. Insect zapper moved 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.
      • Pans of cooked chicken and lamb observed cooling tightly covered with tin foil at room temperature. In accordance with Section 3.3.6 of the Nova Scotia Food Services and Food Retail Code, you must cool foods from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours. Tin foil opened at time of inspection; move pans of cooked chicken and lamb to the walk-in cooler in approximately 30 minutes.
  8. Inspection

    1 infraction

    • 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.
      • Pans of cooked chicken observed cooling tightly covered with tin foil. Ensure cooling food is loosely covered to allow for heat and steam to escape.