New Indian Bazaar Inc. (Retail Grocery Store)
127 CHAIN LAKE, HALIFAX · Food Establishment
8 inspections
- 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;
- Clean and sanitize the space between the cutting boards and the stainless steel tables in the meat room.
- 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;
- Inspection
5 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 new seal on the bottom of the receiving door in the back produce area to fill back at the bottom; repair or remove half wall by the receiving door in the back produce area; replace bare wood make-shift wall by the meat freezer with material that is smooth, non-porous, and easily cleanable.
- 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 space between the cutting boards and the stainless steel tables in the meat room.
- 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.
- Discontinue use of the Saniblend Lemon Cleaner Disinfectant for use on food contact surfaces and obtain a food grade surface sanitizer. Obtain a neutral pH cleaning agent and mix per the supplier's instructions for cleaning prior to rinsing and sanitizing.
- 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.
- Reheat samosas and puff pastries to an internal temperature of 74 degrees Celsius, verifying the temperature with a probe thermometer, prior to restocking in the hot holding cabinet. 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.
- 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
- Label packaged meat products with food establishment name, civic address, and contact information.
- 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
1 infraction
- 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;
- Carpet observed in the upstairs dry storage areas. Carpeting or similar material must not be installed as a floor covering in storage rooms. Remove carpeting from the upstairs dry storage area.
- 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;
- Inspection
0 infractions
- Inspection
8 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;
- Evidence of packaging of food/food ingredients observed in the upstairs staff room. Remove staff area and install a hand wash station or discontinue packaging food/food ingredients in the upstairs room.
- 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;
- Carpet observed in the upstairs dry storage areas. Carpeting or similar material must not be installed as a floor covering in storage rooms. Sanitary food operation areas will minimize the risk of contamination of the food from environmental sources. Remove carpeting from the upstairs dry storage 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;
- Paper towel dispenser at the front hand wash sink observed empty. Paper towel dispenser restocked at time of inspection.
- 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.
- Three-compartment sink is blocked by shelving and is inaccessible. Three-compartment sink must be accessible to allow for manual dish washing, rinsing, and sanitizing. Move shelving unit.
- 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 bulk rice retail storage shelves. Clean and sanitize floors 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.
- Provide proof of source for egg/vegetable puffs, samosas, and frozen goat/chicken meat. In accordance with Section 3.2.1.2 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only.
- 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.
- Black garbage bags observed used for storing produce in the walk-in cooler. Garbage bags are not made of food grade materials. Store produce in food grade bags/containers.
- 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
- Packaged frozen goat and chicken observed with no labels to identify source or type of meat. All food products received at a food establishment must be properly packaged and labelled according to the requirements outlined in the Food and Drugs Act and Regulations, and the Consumer Packaging and Labelling Act and Regulations.
- 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;
- Inspection
0 infractions
- Inspection
5 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 sink in the back prep area observed blocked with boxes. Hand wash sink must be accessible for hand washing at all times. Remove boxes from blocking the hand wash sink.
- 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;
- Three-compartment sink in the prep area observed blocked and filled with bags, gloves, and a rat trap. The three-compartment sink must be accessible and not used for storage.
- 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 second rice storage shelf across from the walk-in cooler and on the floor under the rice storage shelves. Clean and disinfect areas affected by rodent droppings, discard cardboard lining the shelves and damaged rice bags.
- 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.
- Produce observed stored directly outside the washroom. Remove produce from directly outside the washroom and store in a sanitary manner to protect from contamination.
- 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
- Mold observed on banana stems in the produce area. Moldy banana stems discarded at time of inspection.
- 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;