Skip to content
Loading map…

OASIS PUB AND EATERY

5661 SPRING GARDEN, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

OASIS PUB AND EATERY has been inspected 16 times by Nova Scotia Environment and Climate Change (Food Safety Program) since January 9, 2024. The most recent inspection, on August 28, 2026, recorded 6 infractions.

4 of 16 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 28 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 23 times across 9 separate inspections, most recently on August 28, 2026. For example: 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 16 times across 8 separate inspections, most recently on August 28, 2026. For example: 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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 6 times across 6 separate inspections, most recently on August 28, 2026. For example: 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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 5 times across 5 separate inspections, most recently on August 28, 2026. For example: 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;

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 2 separate inspections, most recently on August 25, 2026. For example: 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;

About this data

These results come from Nova Scotia Environment and Climate Change (Food Safety Program), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

16 inspections

  1. Inspection

    6 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;
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris. Ensure the exposed wooden surfaces are treated; do not use bare wood for storage shelves.
    • 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.
      • Address the gaps observed for the emergency exit and walk-in cooler doors to prevent pest access.
    • 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.
      • In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests. Facility must either keep the exterior doors closed (and in good repair) or install a screen door (or similar mechanism) to prevent pest access.
    • 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.
      • Remove/repair (and clean) the refrigeration equipment that are decommissioned to prevent the pests from using these for harborage.
    • 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.
      • Address the rust observed on the walk-in cooler surfaces (ceiling and walls).
    • 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.
  2. Inspection

    19 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;
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are kept clean and in good repair. Address the build-up observed inside the walk-in cooler.
    • 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;
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris. Ensure the exposed wooden surfaces are treated; do not use bare wood for storage shelves.
    • 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.
      • Address the gaps observed for the emergency exit and walk-in cooler doors to prevent pest access.
    • 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.
      • In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests. Facility must either keep the exterior doors closed (and in good repair) or install a screen door (or similar mechanism) to prevent pest access.
    • 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.
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair. Address the holes observed throughout the facility (wall-floor junctions) and follow instructions from pest control operator.
    • 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.
      • Remove/repair (and clean) the refrigeration equipment that are decommissioned to prevent the pests from using these for harborage.
    • 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 the kitchen hand wash station paper towel dispenser is refilled.
    • 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;
      • In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. Both bar hand wash stations must be provided with adequate supplies (paper towel and soap) in designated dispensers.
    • 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 stoppers for the sinks in the dish area and fix the faulty faucet.
    • 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
    • 20 (1) Where a medical officer reasonably believes that (a) a health hazard exists or may exist; and (b) an order is necessary to prevent, remedy, mitigate or otherwise deal with the health hazard, the medical officer may make any order that the medical officer considers necessary to prevent, remedy, mitigate or otherwise deal with the health hazard. (2) A medical officer may make an order orally if a delay is likely to increase substantially the hazard to the public health. (3) Where an order is made orally pursuant to subsection (2), the contents and reasons for the order shall be put into writing and served on each person to whom the order was directed within seventy-two hours after the making of the oral order, but a failure to comply with this subsection does not invalidate the order. (4) A public health inspector has the same power as a medical officer to make an order under subsections (1) to (3) if the public health inspector reasonably believes that (a) a health hazard exists or may exist and an order is necessary to prevent, remedy, mitigate or otherwise deal with the health hazard; and (b) in the time necessary for a medical officer to make an order, a health hazard could arise that presents or may present a serious and imminent threat to the public health or an existing health hazard could worsen and pose a serious and imminent threat to the public health. (5) Any action taken pursuant to subsection (4) must be the minimum action that the public health inspector reasonably believes necessary to deal with the health hazard and protect the public health. (6) A public health inspector who takes action under subsection (4) must notify a medical officer about the action taken as soon as practicable.
      • Address the health hazards identified at the 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.
      • Address the rust observed on the walk-in cooler surfaces (ceiling and walls).
    • 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.
      • Address the leak observed from the reach-in cooler in the kitchen.
    • 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;
      • Address the mold growth inside the ice machine by cleaning and sanitizing the equipment and discarding the (potentially) contaminated ice.
    • 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. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. Clean and sanitize the kitchen floor to address the excessive grease and food debris build-up. Ensure regular cleaning is conducted to prevent this from happening again.
    • 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;
      • Service the low temperature dishwasher to ensure that the unit is able to sanitize dishes 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;
      • Clean and sanitize the surfaces contaminated by pest droppings and carcasses.
    • 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.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Cleaning log
  3. Inspection

    0 infractions

  4. 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;
      • In accordance with s. 2.14(b) of the NS Food Retail and Food Services Code, ensure handwash stations are equipped with single use soap and paper towel in dispensing units.
    • 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;
      • Glasswasher must dispense sanitizer at the appropriate concentration. Sanitizer refilled while on-site.
    • 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 cleaning is completed in ice machine, under dishwashing area and in stand-up coolers.
  5. Inspection

    0 infractions

  6. Inspection

    2 infractions

    • 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 2.9 of the NS Food Retail and Food Services Code, you must: ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable. Observed a new wooden shelf was provided. Paint shelf so it is smooth and easily cleanable. 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. Observed a missing faucet on a sink. Replace faucet with a new one.
    • 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 debris on the shelves in the cupboards with the white wired racks. Clean shelves.Observed fry cutter to be dirty. Clean and sanitize fry cutter. Observed accumulation of debris on the floor under cooking equipment. Clean floors.
  7. Inspection

    3 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Observed rodent droppings on the new shelf. Clean and sanitize shelf.
    • 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 2.9 of the NS Food Retail and Food Services Code, you must: ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable. Observed a new wooden shelf was provided. Paint shelf so it is smooth and easily cleanable. 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. Observed a missing faucet on a sink. Replace faucet with a new one.
    • 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 debris on the shelves in the cupboards with the white wired racks. Clean shelves.Observed fry cutter to be dirty. Clean and sanitize fry cutter.
  8. Inspection

    7 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Observed rodent droppings on the new shelf. Clean and sanitize shelf.
    • 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;
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. Observed ceiling tiles to be popped out of place. Reinstall ceiling tiles.
    • 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;
      • In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris. Observed accumulation of debris on the floor under cooking equipment and under stainless steel table near the entry of the kitchen. Clean floors. Observed an accumulation of debris and water under the dishwasher. Clean floor.
    • 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 2.9 of the NS Food Retail and Food Services Code, you must: ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable. Observed a new wooden shelf was provided. Paint shelf so it is smooth and easily cleanable. 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. Observed a missing faucet on a sink. Replace faucet with a new one.
    • 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.
      • Observed dishwasher not to be in use because it is connected to the grease trap. The grease trap leaks when dishwashing is turned on. the 2 sinks must be used for dishwashing until the dishwasher can operate with the adequate amount of sanitizer concentration of 100ppm. Use QUAT sanitizer for the sanitizer while manually washing dishes.
    • 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 water on the floor entering the kitchen. The manager advise the grease trap is leaking because it has not been cleaned in a while. Mopping and vacuuming is taking place to help eliminate the water. Repair or replace grease trap so it is no longer leaking. A company may have to be hired to repair or replace grease trap. Observed small, double door fridge to be dirty. Clean fridge. Observed debris on the shelves in the cupboards with the white wired racks. Clean shelves. Observed fry cutter to be dirty. Clean and sanitize fry cutter.
    • 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.
      • Observed sanitizer concentration to be too strong. Sanitizer was diluted to an adequate concentration (200ppm) at this time.
  9. Inspection

    0 infractions

  10. Inspection

    1 infraction

    • 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.
      • Remove/discard harbourage. Old equipment such as fridges, steam tables, dishes, pans, etc.. should be discarded. These items create nesting opportunities for pests. These items also hinder proper cleaning as well.
  11. Inspection

    2 infractions

    • 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 accumulation of food and grease under cooking equipment. Clean floors under cooking equipment. Observed insulation on the floor under two prep fridges. Clean floors and figure out where insulation is coming from.
    • 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.
      • Remove/discard harbourage. Old equipment such as fridges, steam tables, dishes, pans, etc.. should be discarded. These items create nesting opportunities for pests. These items also hinder proper cleaning as well.
  12. Inspection

    4 infractions

    • 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.
      • Observed both dishwashers no providing adequate amounts of sanitizer. Bar dishwasher and kitchen dishwasher had a 0ppm sanitizer concentration. Dishwashers must have a 100ppm sanitizer concentration. There are no other means to properly clean and sanitize dishes. Repair dishwashers so they have 100ppm for the sanitizer concentration.
    • 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 accumulation of food and grease under cooking equipment. Clean floors under cooking equipment. Observed insulation on the floor under two prep fridges. Clean floors and figure out where insulation is coming from.
    • 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.
      • Observed rodent droppings on food contact surfaces and equipment. Thoroughly clean and sanitize food contact surfaces and equipment.Observed rodent droppings on shelves, on the floor under equipment, on boxes of food (example baking soda boxes). Thoroughly clean areas where rodent droppings are seen and discard any food items, and provide pest proof containers for storing food items.
    • 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.
      • Remove/discard harbourage. Old equipment such as fridges, steam tables, dishes, pans, etc.. should be discarded. These items create nesting opportunities for pests. These items also hinder proper cleaning as well.
  13. Inspection

    0 infractions

  14. Inspection

    1 infraction

    • 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.
      • Observed rodent droppings on shelves, on the floor, under shelving units. Thoroughly clean and sanitize areas where mouse droppings are seen. Increase pest control visits to once per week. Pest control records must be kept on-site so PHO can review during inspections.
  15. Inspection

    3 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 a hole in the ceiling above the deep freezers. This has been noted before. One pipe showing is a pipe that is leaking. The leak will have to be repaired and the hole must be covered. Observed a piece of painted wood rotted under the opening in the wall located in the dishwashing area. Replace piece of painted wood.
    • 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.
      • Observed mouse droppings on shelves, in storage areas, on the floor, under shelving units. Thoroughly clean and sanitize areas where mouse droppings are seen. Observed harbourage (for example old equipment) being stored in the kitchen. Remove harbourage to eliminate nest opportunities for rodents.
    • 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.
      • Observed no cleaning schedule. Create and implement a weekly, detailed cleaning schedule. Have a space where the employee must sign off when the cleaning task has been completed. Keep the completed records on-site so PHO can review during inspections. Observed the fry cutter not being cleaned and sanitized after use. Thoroughly clean and sanitize fry cutter.
  16. Inspection

    6 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 a hole in the ceiling above the deep freezers. This has been noted before. One pipe showing is a pipe that is leaking. The leak will have to be repaired and the hole must be covered. Observed a piece of painted wood rotted under the opening in the wall located in the dishwashing area. Replace piece of painted wood. Observed debris and accumulation of grease under cooking equipment. Thoroughly clean floor.
    • 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.
      • Observed mouse droppings on a food prep surface (the silver prep table), in a fridge, along the edges of the prep fridge.
    • 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.
      • Observed mouse droppings on shelves, in storage areas, on the floor, under shelving units. Thoroughly clean and sanitize areas where mouse droppings are seen. Observed mice running along the pipes of the dishwasher. Increase visits from pest control company and repair any holes seen in the dishwashing area and kitchen. Observed harbourage (for example old equipment) being stored in the kitchen. Remove harbourage to eliminate nest opportunities for rodents.
    • 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.
      • Observed both dishwashers to have a 0 ppm sanitizer concentration. Dishwasher must have a 100ppm sanitizer concentration. Repair dishwashers so both have a concentration of 100ppm.
    • 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.
      • Observed kitchen dishwasher to be sprouting water. Repair dishwasher so it is not sprouting water.
    • 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.
      • Observed no cleaning schedule. Create and implement a weekly, detailed cleaning schedule. Have a space where the employee must sign off when the cleaning task has been completed. Keep the completed records on-site so PHO can review during inspections. Observed the fry cutter not being cleaned and sanitized after use. Thoroughly clean and sanitize fry cutter.

Nearby inspected facilities

Own this business? Add a badge to your website