MORRIS EAST PIZZERIA
1984 VERNON, HALIFAX · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
2 infractions
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Move the deep fryer under the exhaust hood.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Post the food establishment permit in a conspicuous location in the facility.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Inspection
0 infractions
- Inspection
5 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;
- One ceiling tile missing above the walk-in cooler. In accordance with Section 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. Install the missing ceiling tile.
- 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;
- No paper towel dispenser/holder in one of the public washrooms. Single-use paper towels must be supplied in a dispenser/holder at the handwashing sink.
- 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.
- Shelf under the handwashing sink was rusty. Repair or replace rusty shelf so that it is smooth, non-porous, and easily cleanable.
- 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.
- Fridge in the bar area measured at 9.0 degrees Celsius. Refrigeration temperatures must be maintained at 4 degrees Celsius or below. Potentially hazardous foods were moved to other functioning coolers at time of inspection. Discontinue use of this cooler until temperatures measure 4 degrees Celsius or below.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Post the permit in a conspicuous location.
- 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;