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New Asian Food Market

215 CHAIN LAKE, HALIFAX · Food Establishment

21 inspections

  1. Inspection

    0 infractions

  2. 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;
      • Obtain manufacturer instructions for band saws and meat grinder. In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
  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;
      • Obtain manufacturer instructions for band saws and meat grinder. In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
  4. Inspection

    17 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;
      • Floor in the exterior walk-in freezer must be made of materials that are smooth, non-porous, and easily cleanable.
    • 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 hole in the wall under the hand wash sink in the take-out area.
    • 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.
      • Resurface or replace cutting boards in the meat room observed with excessive gashes and staining as they are no longer 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.
      • Discontinue use of the 4-deck seafood display cooler for storing potentially hazardous food. Contact a refrigeration technician to service to the cooler so that temperatures are maintained at 4 degrees Celsius or below.
    • 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 poultry must be stored below or separate from other foods, including other raw meat.
    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • All packaged food must be labelled and identified as being from a source that is subject to inspection.
    • 47(2)(b) An operator must (b) ensure that refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours is clearly marked at the time it is prepared to indicate the date by which the food must be consumed.
      • Ready-to-eat sandwiches (Nguyen Huong Vietnamese Sandwiches) must be labelled with the date by which the food must be consumed.
    • 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;
      • Band saws and cutting boards in the meat room must be clean and sanitized according to the manufacturer instructions every 4 hours; meat grinder in the cold room must be cleaned and sanitized according to the manufacturer instructions as least once daily. Obtain manufacturer instructions for band saws and meat grinder. In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
    • 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 and sanitize the walls next to the meat grinder to remove pink/black build-up; clean and sanitize under the cutting boards in the meat rooms and elevate the cutting boards to allow all surfaces to dry thoroughly; clean and sanitize the floor in the meat walk-in cooler to remove blood/debris 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;
      • Obtain plugs for the two-compartment sink in the meat 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.
      • Spring rolls and fried chicken in the hot holding case that measured an internal temperatures of 36.1 degrees Celsius and 44.2 degrees Celsius were discarded at time of inspection. In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius.
    • 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 of improperly cooled fried chicken and fried fish were discarded at time of inspection; spring rolls and fried chicken in the hot holding case that measured an internal temperatures of 36.1 degrees Celsius and 44.2 degrees Celsius were discarded 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;
      • Band saws and cutting boards in the meat room must be clean and sanitized according to the manufacturer instructions every 4 hours; meat grinder in the cold room must be cleaned and sanitized according to the manufacturer instructions as least once daily. Obtain manufacturer instructions for band saws and meat grinder. In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
    • 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 a few rodent droppings were observed: on the floor under the shelving in the back storage area, on the floor in the staff washroom, and on the floor in the dairy walk-in cooler.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • Chemicals removed from original containers must be clearly labelled to identify contents.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • Obtain a food grade degreaser for cleaning equipment/surfaces in the meat 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.
      • Containers of improperly cooled fried chicken and fried fish were discarded at time of inspection. Cool foods in small portions, shallow pans, with commercial ice wands, or in a blast chiller 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. If potentially hazardous food is held at room temperature during busy period then it must be time marked for 2 hours after which is must be returned to the refrigerator or freezer.
  5. Inspection

    0 infractions

  6. Inspection

    2 infractions

    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
    • 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 and sanitize the floor in the meat walk-in cooler to remove blood spills and clean the floor in the walk-in freezer to remove debris build-up.
  7. Inspection

    15 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;
      • Remove tape covering electrical outlets in the meat room.
    • 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;
      • A container was removed from the basin of the hand wash sink in the meat room 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.
      • Resurface or replace cutting boards observed with excessive staining and gashes in the meat room. Resurface or replace the wooden chopping block next to the hot holding cabinet in the food court.
    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Set-up the three-compartment sink in the following sequence: hot soapy water for washing in the first compartment, hot water for rinsing in the second compartment, and a food grade surface sanitizer for sanitizing in the third compartment.
    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
    • 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 and sanitize the floor in the meat walk-in cooler to remove blood spills and clean the floor in the walk-in freezer to remove debris 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;
      • Clean fan guards in all walk-in coolers to remove dust/debris 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;
      • Clean the floors and walls around the oven in the kitchen and the floors around the duck preparation sink to remove grease and standing water.
    • 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;
      • Dismantle meat grinder and band saws and clean and sanitize interior/exterior surfaces to remove old meat 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;
      • Clean and sanitize floor/wall junctions under the counters in the food court to remove rodent droppings.
    • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • Remove and discontinue the sale of all food supplied by Ilocandias Kitchen. In accordance with Section 3.2.1.1 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only.
    • 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 peeled garlic cloves, snow white mushrooms, and cut jack fruit stored at room temperature on the produce display shelves were moved to the refrigerator 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.
      • Spring rolls in the hot holding display case were reheated to an internal temperature of 74 degrees Celsius 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.
      • Raw meat observed stored unpackaged in the meat cold room chest freezer must be stored in food grade packaging to protect from contamination.
    • 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.
      • Obtain appropriate storage containers for the self serve bean sprouts and bamboo shoots that provide protection from contamination.
  8. Inspection

    1 infraction

    • 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 frozen shelf serve fish was removed from the reach-in freezer on the retail sales floor at time of inspection.
  9. 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;
      • Pans of food removed from blocking the hand wash sink in the kitchen. Hand wash sinks must be accessible at all times and be used for no other purpose other than hand washing.
    • 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
      • All food in the new hot holding case must be reheated to an internal temperature of 74 degrees Celsius and the hot holding case temperature must be increase so that food temperatures are maintained at 60 degrees Celsius or above.
    • 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.
      • Move cooked packaged/unpackaged BBQ pork that was stored at room temperature for approximately 1 hour to the walk-in freezer to cool as quickly as possible. 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.
  10. Inspection

    0 infractions

  11. Inspection

    8 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.
      • Gap observed at the bottom left of the receiving bay door. Fill gap to prevent entry of 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 in the wall in the meat department. Fill holes to prevent entry/movements of pests and to facilitate cleaning of the walls.
    • 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.
      • Leak observed at the plumbing at the hand wash sink in the kitchen. Repair leak.
    • 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.
      • Hot holding display unit is not maintaining hot holding temperatures above 60 degrees Celsius. Discontinue use of this unit until proof can be supplied to the Public Health Inspector that temperatures are maintained above 60 degrees Celsius.
    • 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 under the counters in the food court, on top of the bulk food ingredient storage containers in the receiving/produce area, and on the floor under the shelves in the back storage area. Bulk food ingredient storage containers cleaned and sanitized at time of inspection. Clean and sanitize areas remaining 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.
      • Internal temperature of prepackaged chopped chili fish head in the hot holding display unit measured 52.9 degrees Celsius. Prepackaged pork knuckles with bean curd observed with dates of April 1, 2025 and were stored in the hot holding display unit from the previous day. In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius. Packages of potentially hazardous food prepared April 2, 2025 were moved to the walk-in cooler at time of inspection and must be cooled to 4 degrees Celsius. Packaged potentially hazardous food dated April 1, 2025 was discarded at time of inspection. Food must be reheated to 74 degrees Celsius prior to stocking in a preheated hot holding unit and hot holding must be maintained above 60 degrees Celsius.
    • 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.
      • Internal temperature of prepacked marinated pig feet stored in the display cooler measured 13.2 degrees Celsius. Ambient air temperature of the display cooler measured below 4 degrees Celsius. 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. Packaged marinated pig feet were improperly cooled prior to stocking in the display cooler and were discarded at time of inspection.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • Boxes of food packaging observed stored outside under the exterior structure. Food packaging must be stored a manner to protect from contamination. Move boxes of food packaging inside the food establishment.
  12. Inspection

    13 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.
      • Holes observed in the wall in the meat department. Fill holes to prevent entry/movements of pests and to facilitate cleaning of the walls.
    • 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;
      • Paper towel dispenser at the hand wash sink in the temperature controlled meat room restocked at time of inspection.
    • 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.
      • Hot water/faucet at the hand wash sink in the kitchen not functioning/is loose. Repair hot water/faucet.
    • 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.
      • Cutting board observed with excessive gashes and staining and is no longer easily cleanable. Cutting board was discarded 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.
      • Scissors observed being used for food preparation are not able to be taken apart for cleaning and sanitizing. Obtain food safety scissors that can be taken apart for cleaning and sanitizing.
    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Food handler demonstrated incorrect manual dish washing, rinsing, and sanitizing procedure. Dishes must be washed in hot soapy water, rinsed in hot water to remove soap residue, and then submerged in an approved food grade sanitizer for 2 minutes.
    • 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;
      • Old debris observed on interior surfaces of the band saws. Band saws must dismantled, and cleaned and sanitized every 4 hours.
    • 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 fan in the poultry prep area. Clean fan to protect food and food contact surfaces from contamination.
    • 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 bottom storage shelves of the produce displays on the retail sales floor, on the floor under the counters in the food court, and on the floor under the shelves in the back storage area. 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.
      • Internal temperature of packaged cooked duck in the display cooler measured 26.9 degrees Celsius. Internal temperature of cooked spicy pork ears measured 10.0 degrees Celsius. The ambient air temperature of the display coolers measured 4 degrees Celsius. 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. Food must be properly cooled to 4 degrees Celsius or below prior to stocking in display coolers. Three packages of cooked duck and two packages of cooked spicy pork ears were discarded 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.
      • Internal temperatures of cooked packaged potentially hazardous food in the hot holding display unit measured 50.4-53.7 degrees Celsius. In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius. The food was moved to the walk-in cooler at time of inspection to cool below 4 degrees Celsius and be sold as a refrigerated product.
    • 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 raw poultry observed stored above packaged red meat in the retail sales cooler. Raw poultry must be stored below all other foods to protect from contamination. Packaged raw poultry moved to the lowest shelves at time of inspection.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • Boxes of food packaging observed stored outside under the exterior structure. Food packaging must be stored a manner to protect from contamination. Move boxes of food packaging inside the food establishment.
  13. Inspection

    0 infractions

  14. Inspection

    2 infractions

    • 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
      • All staff coming in contact with unpackaged food must complete an approved food hygiene training course.
    • 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.
      • Prepackage bulk food/food ingredients at the front of the storage; remove self-service display.
  15. Inspection

    3 infractions

    • 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
      • All staff coming in contact with unpackaged food must complete an approved food hygiene training course.
    • 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 packaged in the hot holding unit measured an internal temperature of 46.8 degrees Celsius. Potentially hazardous food held hot must be maintained at temperatures of 60 degrees Celsius or above. Cooked chicken 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.
      • Scoops for bulk dry food at the front of the store observed stored directly in the food. Scoops must be stored in a sanitary manner to protect food from coming in contact with the handle.
  16. Inspection

    2 infractions

    • 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
      • All staff coming in contact with unpackaged food must complete an approved food hygiene training course.
    • 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.
      • Scoops for bulk dry food at the front of the store observed stored directly in the food. Scoops must be stored in a sanitary manner to protect food from coming in contact with the handle.
  17. Inspection

    7 infractions

    • 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
      • No food handler with valid food hygiene training onsite. All staff coming in contact with unpackaged food must complete an approved food hygiene training course.
    • 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;
      • Remove insect control devices that are used to electrocute flying insects from over food/food preparation areas; these types of devise must be located at least 2 meters (6 feet) away from any food handling area.
    • 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.
      • Bags of raw pork observed stored on top of the meat display cooler at the meat department. Potentially hazardous food, such as raw meat, must be temperature controlled at 4 degrees Celsius or below. Bags of raw pork moved to the walk-in cooler 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.
      • Packaged marinated pig feet (3), chicken (4), pig tripe (1), marinated pork intestines (3), and spiced chicken (1) in the display cooler measured internal temperatures between 17.4-18.0 degrees Celsius. Ambient air temperature of the cooler measured 4 degrees Celsius or below. Food was stocked in the cooler at 10:00 a.m. Prepackaged food was moved to the walk-in cooler at time of inspection to cool to 4 degrees Celsius or below. Internal temperatures of packaged marinated pork intestines (2) and pig tripe (1) measured 8.6-9.0 degrees Celsius and were put in the display cooler on August 7th, 2024. Packaged marinated pork intestines and pig tripe were discard at time of inspection due to improper cooling.
    • 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.
      • Wrapped packages of cooked pork (2) observed stored on the counter in the food service area. Food handler stated it was going to be put in the display cooler. Packages of cooked pork were still warm to the touch. Potentially hazardous food must be cooled from 60 degrees Celsius to 20 degrees Celsius in 2 hours or less and from 20 degrees Celsius to 4 degrees Celsius or below in 4 hours or less. Packaged cooked pork was moved to the walk-in cooler at time of inspection to be cooled to 4 degrees Celsius or below prior to stocking in the display cooler.
    • 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.
      • Scoops for bulk dry food at the front of the store observed stored directly in the food. Scoops must be stored in a sanitary manner to protect food from coming in contact with the handle.
    • 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.
      • Submit a food safety plan for the use of the hot holding cabinet. In accordance with Section 3.1.3 of the Nova Scotia Food Services and Food Retail Code, your Quality Assurance (Management) system must: i. identify critical control points in the production and processing of menu items with potentially hazardous ingredients (including raw ingredients) that have the potential to contaminate food; ii. include critical limits for each critical control point; iii. identify procedures to regularly monitor critical control points on the critical limits; iv. include corrective actions and procedures to follow when deviations from critical limits occur; and v. record all exceptions to the procedures/specifications that impact food safety.
  18. Inspection

    3 infractions

    • 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 at floor/wall junctions under the bulk food storage containers and under the produce prep area in the back receiving area. Clean and sanitize areas affected by rodent droppings.
    • 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.
      • Scoops for bulk dry food at the front of the store observed stored directly in the food. Scoops must be stored in a sanitary manner to protect food from coming in contact with the handle.
    • 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.
      • Submit a food safety plan for the use of the hot holding cabinet. In accordance with Section 3.1.3 of the Nova Scotia Food Services and Food Retail Code, your Quality Assurance (Management) system must: i. identify critical control points in the production and processing of menu items with potentially hazardous ingredients (including raw ingredients) that have the potential to contaminate food; ii. include critical limits for each critical control point; iii. identify procedures to regularly monitor critical control points on the critical limits; iv. include corrective actions and procedures to follow when deviations from critical limits occur; and v. record all exceptions to the procedures/specifications that impact food safety.
  19. Inspection

    19 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;
      • Cardboard observed hanging from the ceiling blocking the cooling fans. Remove cardboard as it is not an easily cleanable material and prevents adequate air temperature to maintain temperatures at 4 degrees Celsius or below.
    • 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;
      • Electrical outlets in the meat department not properly designed and are covered with pieces of plastic to prevent contact with water. Install waterproof electrical outlet covers.
    • 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 refrigerated meat room observed blocked by a crate/bucket. Hand wash sinks must be accessible at all times to facilitate proper hand washing practices. Crate/bucket moved at time of inspection.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Soiled knives observed stored on knife racks in the meat department. Knife racks are designed for storing clean knives. Clean and sanitize knives and knife racks.
    • 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.
      • Excessive staining observed on the cutting boards in the meat department front service area. Resurface or replace cutting boards so that they are 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.
      • Ambient air temperature of the bubble tea prep cooler measured 14 degrees Celsius. Refrigeration units/coolers must measure 4 degrees Celsius or below. Discontinue use of the bubble tea prep cooler and contact a service technician. All potentially hazardous food stored in the bubble tea prep cooler was discarded 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;
      • Debris build-up observed on the scales in the meat department. Clean and sanitizing scales in the meat department to remove debris build-up. Scales must be cleaned and sanitized at least daily.
    • 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;
      • Meat debris build-up observed on surfaces of the meal slicer machine. Clean and sanitize the meat slicer machine to remove meat 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 at floor/wall junctions under the bulk food storage containers and under the produce prep area in the back receiving area. 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.
      • Cut jackfruit observed stored at room temperature on the retail sales floor. Cut fruit and vegetables are potentially hazardous foods and must be temperature controlled at 4 degrees Celsius or below. Cut jackfruit was moved to the cooler 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.
      • Internal temperature of the pork ribs in the BBQ hot holding unit measured between 47-53 degrees Celsius. Potentially hazardous foods must be hot held at 60 degrees Celsius or above. Pork ribs must be reheated to an internal temperature of 74 degrees Celsius immediately before restocking in the BBQ hot holding unit. Internal temperatures must be verified using a calibrated probe thermometer.
    • 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.
      • Internal temperatures of roasted feet, wind sand chicken, marinated duck wings/paws, spiced chicken with chili sauce stored in the display coolers measured between 16.1-22.2 degrees Celsius. Ambient air temperatures of display coolers measured below 4 degrees Celsius. Cooked food was packaged and stored in the display coolers without first being properly cooled from 60 degrees Celsius to 20 degrees Celsius within 2 hours and from 20 degrees Celsius to 4 degrees Celsius within 4 hours. Temperature abused food was discarded 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.
      • Raw bagged beef/bones observed stored at room temperature in a box on the retail sales floor next to the meat department. Potentially hazardous food must be temperature controlled. Bags of raw beef/bones moved to the cooler 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.
      • Scoops for bulk dry food at the front of the store observed stored directly in the food. Scoops must be stored in a sanitary manner to protect food from coming in contact with the handle.
    • 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.
      • Self-serve assorted hot pot meatballs observed in the retail sales freezer. Remove self-serve assorted hot pot meatballs from the retail sales floor to protect from contamination. Pre-package meatballs prior to stocking on the retail sales 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.
      • Self-serve raw shrimp and jelly fish observed in a display cooler next to the meat department. Remove self-serve raw shrimp and jelly fish from the retail sales floor to protect from contamination. Pre-package food prior to stocking on the retail sales floor.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • Pieces of debris ("pink mold") observed in the ice in the ice machine. Contaminated ice was discarded at time of inspection. Ensure interior of ice machine is cleaned and sanitized routinely to prevent mold build-up; follow manufacturers instructions.
    • 47(2)(a) An operator must (a) provide adequate food safety information to enable the purchaser to handle, store, process, prepare or display the food safely; and
      • Raw bagged beef/bones observed labelled as "meat"; operator stated that it was meant for dog food. Packaged food must be labelled to provide adequate food safety information to enable the purchaser to handle, store, process, prepare or display the food safely.
    • 49(1)(b) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that (b) provides an environment that is dry and in which moisture and humidity are controlled.
      • Boxes of food and food contact packaging observed stored in the outside shelter outside the receiving bay. A staff member was also observed napping on top of the boxes with a cigarette in their hand. This area is not acceptable for storage of food or food contact packaging as it is accessible to the public and pests; it does not provide an environment that is dry and in which moisture and humidity are controlled. Move boxes of food and food contact packaging to a designated area inside the food establishment and advise staff not to sit on top of boxes of food or food contact packaging.
  20. Inspection

    1 infraction

    • 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 frozen and refrigerated food observed stored in a structure outside the receiving bay door. Order was received approximately 2 hours prior to inspection. Food must be put away to ensure food safety temperatures are maintained and that food is protected from contamination. Move food from the exterior structure to appropriate storage inside the food establishment.
  21. Inspection

    18 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;
      • A whole pig was observed being processed in the poultry handling area next to the kitchen; this area is dedicated to poultry processing. Whole pig moved to the meat department for processing.
    • 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;
      • Clean and remove glue layer that was added to the floor in the meat department. All surfaces in a food establishment must be smooth, non-porous, and easily cleanable.
    • 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;
      • Discontinue use of wood that is being used to stuff pig stomachs. All surfaces in a food establishment must be 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.
      • Ambient air temperature of the hot holding cabinet measured 23.9 degrees Celsius. Hot holding equipment must maintain temperatures at 60 degrees Celsius or above. Discontinue use of the hot holding cabinet until hot holding temperatures are maintained at 60 degrees Celsius or above.
    • 27(c) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (c) the person takes adequate measures to prevent food from being contaminated by hair;
      • Food handler in the meat department observed with their hair down. Food Handlers must take adequate measures to prevent food from being contaminated by hair. Food handler tied back their hair at time of inspection.
    • 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (d) the person washes their hands as often as is necessary to prevent contamination of food;
      • Food handler in the kitchen observed sneezing into their hand, rinsing their hands (and face) with just water in the three-compartment sink and then drying their hands and face. Proper hand washing practices were discussed with staff and the food handler properly rewashed their hands 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;
      • Debris build-up observed on the propane burners. Clean propane burners to remove debris.
    • 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.
      • Internal temperatures of cooked duck and cooked pork in the hot holding cabinet measured 23.0 and 26,0 degrees Celsius, respectively. The ambient air temperature of the hot holding cabinet measured 23.9 degrees Celsius. All food in the hot holding cabinet must be reheated to an internal temperature of 74 degrees Celsius and hot held at 60 degrees Celsius or above. Discontinue use of the hot holding cabinet until hot holding temperatures can be maintained at 60 degrees Celsius or above.
    • 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.
      • Internal temperatures of fried fish, breaded shrimp, and chicken wings in the hot holding measured 49.4, 46.6, and 42.9 degrees Celsius, respectively. Fried fish, breaded shrimp, and chicken wings were reheated to an internal temperature of 74 degrees Celsius prior to restocking in the hot holding unit.
    • 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.
      • Large containers (2) of cooked rice observed stored at room temperature and measured an internal temperature of 18.6 degrees Celsius. Cooked rice was removed from the refrigerator almost 4 hours ago. Cooked rice was 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.
      • Raw duck observed stored above red meat in the display cooler on the retail sales floor. Raw poultry must be stored separate or below other foods. Raw fuck moved to the bottom shelf in the display cooler.
    • 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 frozen beef leg/hoof observed unpackaged in the self-serve freezer. Raw meat must be prepackaged for self-service. Raw frozen beef leg/hoof removed from the sales floor freezer 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.
      • Raw meat observed stored in garbage bags in the meat walk-in cooler. Garbage bags are not made of food grade material. Store food in packaging that is made of food grade materials.
    • 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 pork in an uncovered self-serve bucket and raw shrimp in an uncovered self-serve container observed on the retail sales floor. Raw meat/poultry/seafood self-serve stations are not permitted due to the risk of cross-contamination of surfaces/people and contamination of the bulk container of food. Raw pork and raw shrimp were removed from the sales floor at time of inspection. Self-serve live lobsters are also not permitted.
    • 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.
      • Soiled blankets observe being used to cover produce in the back storage area. Soiled blankets removed from the product 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.
      • Bulk almonds observed in an open box near the front entrance. Ready-to-eat food must be protected. Store almonds in bulk bins with covers and a scoop for dispensing.
    • 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.
      • Jellyfish observed stored in open self-serve containers in the produce display cooler. Store jellyfish in containers with lids to protect from contamination.
    • 48(3) An operator must ensure that all food received at their food establishment is transported in accordance with subsections (1) and (2).
      • Delivery of potentially hazardous baked goods was not refrigerated during transport. Internal temperature of baked goods measured 5.9 degrees Celsius. Baked goods moved to the cooler at time of inspection. An operator must ensure that all food received at their food establishment is transported in accordance with subsections (1) and (2).