NORTHWOOD FOOD SERVICES - MAIN KITCHEN
2615 NORTHWOOD, HALIFAX · Food Establishment
10 inspections
- Inspection
0 infractions
- Inspection
8 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.
- In accordance with Section 2.7 of the NS Food Retail and Food Services Code, you must supply the food premise with artificial light to ensure the safe and sanitary production of food. One light in the dry storage area was not functioning, resulting in inadequate lighting. Repair or replace the fixture.
- 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;
- 1.Unused equipment behind the bakery area and rolling racks outside the dry storage area contained pest droppings. Clean/disinfect and retain equipment that is in use; discard unused equipment. 2.Unused equipment was cluttering the hallway between the centre building and the manor. Discard unused items.
- 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;
- Equipment stored near the dishwashing area and mixing equipment stored on the floor were contaminated with pest droppings. Staff were directed to clean and sanitize equipment, store items in food-grade bins, and avoid floor storage.
- 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;
- Food containers in the dry storage room require covers.
- 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.
- In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Rust and possible mold buildup were observed on a metal speaker cover on the ceiling near the smaller dishwasher. Repair and clean this 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;
- Mold buildup was observed on the juice machine across from the walk-in cooler.
- 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 all areas affected by rodents. Mouse droppings were observed in multiple areas, including across from the oven mixer and throughout facility corners. Pest droppings were present throughout the area housing the vac-pack unit.
- 29(2)(c) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(c) the effectiveness of the program is monitored;
- No instructions were available for disassembling the meat slicer, and staff could not demonstrate proper disassembly for cleaning and sanitizing.
- 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
8 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.
- In accordance with Section 2.7 of the NS Food Retail and Food Services Code, you must supply the food premise with artificial light to ensure the safe and sanitary production of food. One light in the dry storage area was not functioning, resulting in inadequate lighting. Repair or replace the fixture.
- 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;
- 1.Unused equipment behind the bakery area and rolling racks outside the dry storage area contained pest droppings. Clean/disinfect and retain equipment that is in use; discard unused equipment. 2.Unused equipment was cluttering the hallway between the centre building and the manor. Discard unused items.
- 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;
- Equipment stored near the dishwashing area and mixing equipment stored on the floor were contaminated with pest droppings. Staff were directed to clean and sanitize equipment, store items in food-grade bins, and avoid floor storage.
- 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;
- Food containers in the dry storage room require covers.
- 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.
- In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Rust and possible mold buildup were observed on a metal speaker cover on the ceiling near the smaller dishwasher. Repair and clean this 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;
- Mold buildup was observed on the juice machine across from the walk-in cooler.
- 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 all areas affected by rodents. Mouse droppings were observed in multiple areas, including across from the oven mixer and throughout facility corners. Pest droppings were present throughout the area housing the vac-pack unit.
- 29(2)(c) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(c) the effectiveness of the program is monitored;
- No instructions were available for disassembling the meat slicer, and staff could not demonstrate proper disassembly for cleaning and sanitizing.
- 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
3 infractions
- 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
- Refer to previous and current inspection reports for direction and instructions.
- 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.
- In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Dishwasher in Manor 11 kitchenette is leaking. Dishwasher requires maintenance. Fix leak.
- 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: Central Kitchen - on the floor and on the rack shelving next to the kitchen entrance, on the floor under the spice storage shelves by the office, on the floor under the deli prep table, on the floor under/behind the cookline, in the storage cabinet across from the cookline, at floor/wall junctions where the warmers are stored, on the floor under the dessert prep table, on the floor under equipment in the dish washing area, on the floor/stand of bakery mixer, on the floor in the pastry area, at floor/wall junctions in the overflow storage near the dish washing area. Manor 11 - at floor/wall junctions, Manor 10 - in cupboards across from the air conditioner, Manor 7 - under the two-compartment sink and in the corner of the chemical cabinet, Manor 6 - under the stand-up cooler, Manor 4 - on the floor behind the corner chair, Manor 3 - on the floor in the corner below the air conditioner. Clean and sanitize areas affected by rodents.
- 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
- 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 in the following areas: Central Kitchen - on the floor and on the rack shelving next to the kitchen entrance, on the floor under the spice storage shelves by the office, on the floor under the deli prep table, on the floor under/behind the cookline, in the storage cabinet across from the cookline, at floor/wall junctions where the warmers are stored, on the floor under the dessert prep table, on the floor under equipment in the dish washing area, on the floor/stand of bakery mixer, on the floor in the pastry area, at floor/wall junctions in the overflow storage near the dish washing area. Manor 11 - at floor/wall junctions, Manor 10 - in cupboards across from the air conditioner, Manor 7 - under the two-compartment sink and in the corner of the chemical cabinet, Manor 6 - under the stand-up cooler, Manor 4 - on the floor behind the corner chair, Manor 3 - on the floor in the corner below the air conditioner. Clean and sanitize areas affected by rodents.
- 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
- Refer to previous and current inspection reports for direction and instructions.
- 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;
- In accordance with Section 2.11 of the NS Food Retail and Food Services Code, you must ensure sewage disposal systems meet all local and/or provincial requirements. In accordance with Section 2.15(e) of the NS Food Retail and Food Services Code, you must ensure all plumbing meets the applicable provisions of the provincial and/or local plumbing codes. Kitchen entrance hand wash sink observed to be slow draining - service sink so that water drains properly
- 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
- 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
- Refer to previous and current inspection reports for direction and instructions.
- 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;
- In accordance with Section 2.11 of the NS Food Retail and Food Services Code, you must ensure sewage disposal systems meet all local and/or provincial requirements. In accordance with Section 2.15(e) of the NS Food Retail and Food Services Code, you must ensure all plumbing meets the applicable provisions of the provincial and/or local plumbing codes. Kitchen entrance hand wash sink observed to be slow draining - service sink so that water drains properly
- 27(a) 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:
(a) the person is clean and sanitary and shows good personal hygiene;
- In accordance with Section 5.6 of the NS Food Retail and Food Services Code, you must: ensure Food Handlers who engage in activities which may result in the transfer of bacteria (e.g., sneezing, touching hair/ eyes/ mouth/ nose, etc.), wash their hands before resuming food service activities and food handling. In accordance with Section 5.7 of the NS Food Retail and Food Services Code, you must: ensure Food Handlers thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled. Observed staff in dishwashing area not perform handwashing when switching from a dirty to clean task (handling dirty dishware to clean/sanitized dishware.) Observed staff in main kitchen perform inadequate hand hygiene during inspection.
- 27(f) 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:
(f) the person refrains from any behaviour or practice that risks contaminating food.
- Food handers in Center 2 and 3 kitchenettes demonstrated use of probe thermometer and did not sanitize it prior to inserting into the food. Probe thermometers must be sanitized prior to inserting into food (e.g. alcohol swab or food grade sanitizer).
- 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;
- Dust build-up observed on fans in Manor 3, 4, 5 and 6 kitchenettes. Clean fans to remove dust build-up which can contaminate food or food contact surfaces.
- 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: Central Kitchen - on the floor and on the rack shelving next to the kitchen entrance, on the floor under the spice storage shelves by the office, on the floor under the deli prep table, on the floor under/behind the cookline, in the storage cabinet across from the cookline, at floor/wall junctions where the warmers are stored, on the floor under the dessert prep table, on the floor under equipment in the dish washing area, on the floor/stand of bakery mixer, on the floor in the pastry area, at floor/wall junctions in the overflow storage near the dish washing area. Manor 11 - at floor/wall junctions, Manor 10 - in cupboards across from the air conditioner, Manor 7 - under the two-compartment sink and in the corner of the chemical cabinet, Manor 6 - under the stand-up cooler, Manor 4 - on the floor behind the corner chair, Manor 3 - on the floor in the corner below the air conditioner. Clean and sanitize areas affected by rodents.
- 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.
- Mold build-up observed on the interior surfaces of the ice/water machine in Manor 11 kitchenette. Clean and sanitize the ice/water machine according to the manufacturers instructions.
- 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
- Inspection
14 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;
- Missing/damaged baseboards observed next to the Rational oven. Repair missing/damaged baseboards to that surfaces can be easily cleaned.
- 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;
- Walls in Manor 8 and 9 kitchenettes observed in disrepair. Repair walls so that they are easily cleanable.
- 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 next to the propane stove observed blocked by pans; pans moved at time of inspection. Paper towel dispenser in Manor 3 kitchenette observed blocked by a fan; fan moved at time of inspection. Hand wash sinks must be accessible at all times to facilitate 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;
- Dust build-up observed on fans in Manor 3, 4, 5 and 6 kitchenettes. Clean fans to remove dust build-up which can contaminate food or food contact surfaces.
- 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 dessert area hand wash sink observed not functioning; paper towel dispenser restocked at time of inspection and observed dispensing paper towel. Hand soap dispenser at the hand wash sink in the dish washing area observed empty; hand soap dispenser was restocked at time of inspection. Soap dispenser the front hand wash sink in Center 5 observed empty and restocked at time of inspection. Paper towel dispenser at the hand wash sink in Manor 7 kitchenette observed empty and was restocked 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.
- Several cutting boards observed with excessive gashes and staining making them no longer easily cleanable. Resurface or replace cutting boards with excessive gashes and staining.
- 27(f) 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:
(f) the person refrains from any behaviour or practice that risks contaminating food.
- Food handers in Center 2 and 3 kitchenettes demonstrated use of probe thermometer and did not sanitize it prior to inserting into the food. Probe thermometers must be sanitized prior to inserting into food (e.g. alcohol swab or food grade sanitizer).
- 27(f) 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:
(f) the person refrains from any behaviour or practice that risks contaminating food.
- Dish washer observed eating while washing soiled dishes and then handling clean dishes without first washing their hands. Hand must be washed after eating and/or handling soiled dishes and prior to handling clean dishes.
- 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.
- Center 1 and 9 food handler is only cleaning tables with a detergent and is not following with a potable water rinse and sanitizer. Food handler also stated that they clean the dining chairs. Dietary staff must wash the tables and dining chair armrests with a detergent, followed with a potable water rinse, and then a sanitizer.
- 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;
- Live cockroach observed in the storage cabinet below the prep sink table. Nymph German cockroaches observed on glue boards in Center 3 and 5 kitchenettes. Clean and sanitize areas affected by cockroaches and contact professional pest control services.
- 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: Central Kitchen - on the floor and on the rack shelving next to the kitchen entrance, on the floor under the spice storage shelves by the office, on the floor under the deli prep table, on the floor under/behind the cookline, in the storage cabinet across from the cookline, at floor/wall junctions where the warmers are stored, on the floor under the dessert prep table, on the floor under equipment in the dish washing area, on the floor/stand of bakery mixer, on the floor in the pastry area, at floor/wall junctions in the overflow storage near the dish washing area. Manor 11 - at floor/wall junctions, Manor 10 - in cupboards across from the air conditioner, Manor 7 - under the two-compartment sink and in the corner of the chemical cabinet, Manor 6 - under the stand-up cooler, Manor 4 - on the floor behind the corner chair, Manor 3 - on the floor in the corner below the air conditioner. Clean and sanitize areas affected by rodents.
- 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.
- First in, first out food handling procedure observed not being practiced for milk storage in Manor 5 and 6 kitchenettes. First in, first out food handling procedures must be followed to ensure oldest food is used first.
- 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.
- Mold build-up observed on the interior surfaces of the ice/water machine in Manor 11 kitchenette. Clean and sanitize the ice/water machine according to the manufacturers instructions.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- Temperature logs in Center 4 and 6 kitchenettes observed missing from the morning. Temperature logs must be completed for each meal.
- 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
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;
- Ensure hand-wash station in main dishwashing area has soap and paper towel in a dispensing unit.
- 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;
- Ensure taps on three compartment sink in main dishwashing area are repaired. Water leaking from spout and unable to turn taps off during 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;
- In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Ensure mice droppings in the following areas are cleaned and surfaces disinfected; flour storage area, along hallway with steels racks, next to biscuit mix bin and in dishwashing 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;