PARISH OF ST. GEORGE
2221 MAITLAND, HALIFAX · Food Establishment
3 inspections
- Inspection
0 infractions
- 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;
- 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 Ensure hard to reach areas and all areas affected by rodent droppings are properly cleaned and sanitized.
- 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
7 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 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. In accordance with Section 2.15 of the NS Food Retail and Food Services Code, you must equip toilet rooms for staff and the public with hand washing stations. No paper towel in dispenser at the kitchen hand hygiene sink. Paper towel dispenser in men's washroom not working properly during inspection. Ensure handwashing stations are constantly supplied with soap and paper towel in dispensers.
- 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;
- In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep raw foods stored separate from and below ready-to-eat foods. Observed raw eggs stored in cooler above ready to eat and fresh produce. Ensure to store raw products of animal origin separate and below RTE foods and fresh produce.
- 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.
- Observed a plate with unfinished food seating in the back storage room seating on a shelving rack with overflow dishware. Remove unclean dish from storage area and refrain from eating while handling food, utensils, or food surfaces.
- 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 Ensure hard to reach areas and all areas affected by rodent droppings are properly cleaned and sanitized.
- 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;
- In accordance with Section 4.3.2 of the NS Food Retail and Food Services Code, you must ensure: a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises. b. Insect control devices that are used to electrocute flying insects are located at least 2 metres (6 feet) away from any food handling area. Ensure these devices are equipped with an escape resistant trap, and are emptied and cleaned regularly. c. Insect control devices used that are designed to trap insects by adhesive or devices that may expel the insects or insect fragments are installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. Ensure insect traps (sticky tapes or similar devices) are changed regularly or when loaded with insects. d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods. Observed rodent droppings on food and non-food contact surfaces including dishware and dishware shelving storage in the kitchen, on the floor under the handwashing sink, dish-pit, and dishwasher tray cart, along utensil storage by cook line, on the floor of the dry/cold storage room, as well as on dishes and the utility cart in the back storage room. Pest control report from Dec 16, 2025 reviewed. Ensure to have pest control back in and comply with pest control recommendations. Provide report to Public Health Inspector for review.
- 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 Potentially hazardous foods in cooler (True Refrigerator brand) in back storage room with a temp of 7C. Cooler temperature adjusted on site. Internal temp of milk and ham measured at or below 4.0C. Monitor cooler to ensure able to maintain a temp of 4C (40) or below.
- 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 equipment. Keep records for 90 days on site.
- 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;