Nutrition and Food Services, Halifax Infirmary Site, Pod 8
5955 VETERANS MEMORIAL, HALIFAX · Food Establishment
4 inspections
- Inspection
1 infraction
- 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.
- In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less. Food in sandwich cooler at 5-6 degrees Celsius. Ensure inserts are not doubled up to allow for adequate 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.
- Inspection
2 infractions
- 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.
- Observed hazardous food being defrosted at room temperature. Hazardous food was moved to a fridge at this time.
- 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.
- In accordance with Section 88 of the Health Protection Act, you must comply with all terms and conditions of the Food Establishment permit, including (but not limited to) the following: NS Food Code section 2.15(b)(iv) "Toilet rooms for staff should:be conveniently located and accessible to workers during all hours of operation;" Observed the hand wash station being obstructed by a few items. The items were moved at this time.
- 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.
- 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;
- Observed a broken shelf in one of the freezers. Repair shelf.
- 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
2 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;
- Observed debris on the floor under equipment. Clean floors.
- 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.
- Observed food not being reheated to the internal temperature of 74C/165F. Since food started the reheating process, it was discarded at this time. Food must be reheated to an internal temperature of 74C/165F before it is served or place in hot holding equipment.
- 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;