OASIS PUB AND EATERY
5661 SPRING GARDEN, HALIFAX · Food Establishment
14 inspections
- 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;
- 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.
- 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;
- Inspection
0 infractions
- 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.
- 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.
- 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.
- 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;
- 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.
- 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;
- Inspection
0 infractions
- 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.
- 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
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.
- 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
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.
- 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.
- Inspection
0 infractions
- 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.
- 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
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.
- 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
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.
- 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;