ORSO PUB AND GRILL
1859 BRUNSWICK, HALIFAX · Food Establishment
7 inspections
- Inspection
0 infractions
- Inspection
4 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.
- Send most recent pest control service report to Public Health Inspector.
- 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;
- Discard ice and clean and sanitize ice machine according to manufacturer's instructions. Prepare a cleaning schedule for ice machine.
- 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 areas affected by rodent droppings.
- 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: - Temperature logs for all cooling equipment.
- 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
5 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.
- Rusty bottom shelf of stainless steel counter across the prep coolers. Repair or replace rusty shelf so that it is smooth, non-porous, and easily cleanable.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Food handler unable to provide proof of food hygiene certification. At least one food handler must have valid food hygiene training certification and be able to provide proof to the Public Health Officer.
- 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 observed on the interior surfaces of the ice machine. Discard ice and clean and sanitize the ice 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.
- 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: Temperature logs for all cleaning equipment.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Food establishment permit posted at front expired. Replace with valid food permit.
- 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
1 infraction
- 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 towels were not supplied in a dispenser at the bar area handwashing sink. Paper towels must be supplied in dispensers to facilitate proper handwashing practices.
- 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
6 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;
- Paper towels were not supplied in a dispenser at the bar area handwashing sink. Paper towels must be supplied in dispensers to facilitate proper handwashing practices.
- 19(2)(e) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(e) storage facilities that are designed to store foods, ingredients, non-food products and chemicals safely.
- Clean knives were observed to be stored inappropriately in between the prep cooler and a wall leading to contamination. You must provide adequate storage facilities for all items required for operation of the food premise. Clean knives must be stored properly to prevent contamination.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Staff member working in the kitchen has not completed a food hygiene training course. A member of the personnel who has successfully completed a food hygiene training program must be present in the food establishment during operating hours.
- 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;
- Cloth used for wiping food contact surfaces observed to be left on the prep table. According to the section 4.2.5 of the Nova Scotia Food Retail and Food Services Code, Wiping cloths used for wiping food spills on food contact surfaces: i. should not be used for other purposes such a for wiping raw animal foods; and ii. should be routinely cleaned and when not in use kept in separate sanitizing solution
- 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 behind the white chest freezers, on the floors under dry storage shelves and by the hot water heater.
- 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.
- Dented cans of Daniels Roasted Red peppers (5) were observed in the storage room, which were removed from use. Dents in cans can compromise the seal of the can, leading to contamination of the food items in the cans.
- 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;