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Mothers Pizza

5710 YOUNG, HALIFAX · Food Establishment

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 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;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must protect all food items from contamination such as water leakage, pest infestation or any other unsanitary condition. A leak was observed in the basement ceiling at the time of injection. Although the operator repaired the surfaces, the leak reappeared during a rain event. The source of the leak must be properly fixed, and all resulting water damage must be repair
  3. Inspection

    1 infraction

    • 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;
      • The glassware machine must be removed or repaired to ensure proper operation. Glass dishwasher must maintain 100ppm Chlorine.
  4. Inspection

    3 infractions

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • In accordance with Section 2.3 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. Walls and ceiling in the downstairs area must be repainted to ensure surfaces are tight-fitting, smooth, non-absorbent, and easily cleanable.
    • 19(2)(e) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (e) storage facilities that are designed to store foods, ingredients, non-food products and chemicals safely.
      • Remove all unnecessary clutter and unused equipment from the downstairs storage area.
    • 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;
      • The glassware machine must be removed or repaired to ensure proper operation. Glass dishwasher must maintain 100ppm Chlorine.