MOXIES - BAYERS LAKE
182 CHAIN LAKE, HALIFAX · Food Establishment
8 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.
- Fill crack in the wall where the walk-in cooler/freezer meets the wall. Install pest proof door sweep on the bottom of the electrical room door. Fill all holes in the ceiling/walls around plumbing/wires.
- 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: in the cabinets at the server station, on the floor in the wine closet, on the floor under chemical/paper storage shelves, on the floor in the back corner under the prep table in the back prep area, inside the clean dish storage containers, on the floor behind the ice machine, on the floor in the staff area, on the floor under the dish washer/sinks, on the floor behind the laundry machines, and on the bottom storage shelves in the bar. *Cabinets at the server station, clean dish storage containers, and the floor under the prep table cleaned and sanitized at time of inspection.
- 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: in the cabinets at the server station, on the floor in the wine closet, on the floor under chemical/paper storage shelves, on the floor in the back corner under the prep table in the back prep area, inside the clean dish storage containers, on the floor behind the ice machine, on the floor in the staff area, on the floor under the dish washer/sinks, on the floor behind the laundry machines, and on the bottom storage shelves in the bar.
- 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
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 weather stripping at the bottom of the front entrance door.
- 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 where rodent droppings were observed: on the shelves under the front server counters, in the cabinets across from the cookline, at the floor/wall junction under the back prep tables, on the floor behind the ice machine, on the floor under the chemical/dry storage shelves, and on the shelves in the bar.
- 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 chicken breast observed stored in the line drawer cooler measured an internal temperature of 23.4 degrees Celsius and was cooling for more than 2 hours. Do not use prep/line coolers to cool food as they are meant to maintain temperatures only. 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. Cooked chicken discarded 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.
- Inspection
1 infraction
- 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 some of the bottoms shelves in the server area, on the floor behind the stand mixer, and on the floor by the dry bulk containers are stored. Areas affected by rodent droppings were cleaned and sanitized at time of inspection.
- 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;
- Inspection
1 infraction
- 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 shelf under the black Galanz cooler on the server line, on the floor under the dry storage shelves, on the floor behind the ice machine, on the floor by the soda box shelf, and on the floor by the glass washer in the bar. All areas affected by rodent droppings were cleaned and sanitized at time of inspection.
- 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;
- Inspection
1 infraction
- 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: storage along the service area, on the floor and on shelving in the back preparation area, behind the stand mixer, in utensil storage containers in the back preparation area, on the floor under dry storage shelving, on the floor behind the ice machine and the washer/dryer, on the dish washer rack storage trolleys, under the dish washer, on the bottom glass storage shelf in the bar, and under the booth seats in the dining area. The majority of areas affected by rodent droppings were cleaned and disinfected at time of inspection. Continue to clean and disinfect areas affected by rodent droppings.
- 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;
- 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.
- Hole observed at the bottom of the door frame of the back receiving door. Fill hole to prevent entry and movement of pests.
- 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. Stock paper towel dispenser to allow for proper hand washing practices.
- 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;
- Chlorine bucket at the low-temperature dish washer was observed empty. Chlorine was restocked at time of inspection.
- 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 build-up observed on the interior surfaces of the ice machine. Clean and sanitize the interior surfaces of the ice machine according to the manufacturers instructions.
- 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 on the floor in the walk-in freezer. Clean the floor in the walk-in freezer.
- 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: storage along the service area, on the floor and on shelving in the back preparation area, behind the stand mixer, in utensil storage containers in the back preparation area, on the floor under dry storage shelving, on the floor behind the ice machine and the washer/dryer, on the dish washer rack storage trolleys, under the dish washer, on the bottom glass storage shelf in the bar, and under the booth seats in the dining area. The majority of areas affected by rodent droppings were cleaned and disinfected at time of inspection. Continue to clean and disinfect 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.
- Packaged bacon and wonton wrappers observed thawing at room temperature on a rack. Potentially hazardous food must be thawed at 4 degrees Celsius using proper methods (e.g. in a refrigerator). Bacon and wonton wrappers moved to the walk-in cooler 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.