Passage to India
5657 SPRING GARDEN, HALIFAX · Food Establishment
20 inspections
- Inspection
0 infractions
- Inspection
2 infractions
- 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.
- 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.
- In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations.
- Inspection
3 infractions
- 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.
- Ensure at least one member of the staff has a valid food hygiene training certificate during operational hours.
- 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 with pest droppings.
- 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.
- In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations.
- 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.
- Inspection
3 infractions
- 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/plugs for the sink and ensure they are in good upkeep.
- 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.
- Ensure at least one member of the staff has a valid food hygiene training certificate during operational hours.
- 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 with pest droppings.
- 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.
- Inspection
12 infractions
- 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 imminent 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.
- Remove the residential dishwasher from the premises.
- 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.
- Remove the residential dishwasher from the premises.
- 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.
- Ensure at least one member of the staff has a valid food hygiene training certificate during operational hours.
- 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 with pest droppings.
- 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/plugs for the sink and ensure they are in good upkeep.
- 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. Ensure pest control is consulted to prepare an action plan to address the structural issues causing pests to be present during operational hours.
- 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.
- 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.
- 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.
- 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.
- Ensure the three compartment sink is supplied by a satisfactory number of stoppers/plugs to conduct manual dishwashing.
- 8(2) A permit or notification receipt must be posted in a conspicuous location in the food establishment.
- Ensure the food establishment permit is posted in a conspicuous location.
- 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.
- Inspection
0 infractions
- Inspection
1 infraction
- 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 floor and shelves. Thoroughly clean and sanitize areas where mouse droppings are seen.
- 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
5 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 floor and shelves. Thoroughly clean and sanitize areas where mouse droppings are seen.
- 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 debris on the floors under the cooking equipment and fridges. Clean floors.
- 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;
- Observed foods not being covered while stored in the fridge. Cover foods to protect from contamination.
- 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 no sanitizer to be readily available. A sanitizer (bleach and water mixture) was prepared 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: section 2.14(b)(iii) of the NS Food Code states "not be used for purposes other than handwashing;". Observed hand wash station being used for other tasks. Observed a utensil and food debris in the sink. The utensil was removed and the sink cleaned at this time. The hand washing sink must be used for hand washing only.
- 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
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 a large hole in the behind the white stove. Repair the hole.
- 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
- 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. Contraption made using aluminium foil and duct tape observed by the kitchen ceiling. Instructed staff to remove it.
- 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 a large hole in the behind the white stove. Repair the hole.
- 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
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 the wooden shelving unit, and in the front cupboards. Thoroughly clean areas where droppings are seen. Observed a large hole in the behind the white stove and inside the cupboard below the front sink. Repair holes.
- 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
6 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.
- Observed rodent droppings on the floor under the white stove. Clean floor. Observed a large hole in the behind the white stove. Repair hole.
- 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;
- Observed no paper towel dispenser at the hand wash station. Provide a paper towel dispenser and stored the paper towels in/on it.
- 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;
- Observed two bags of rice to have holes in the packaging caused by rodents. Food was discarded at this time. Observed a box of food stored on the floor under the white stove. Food was stored up off the floor at this time.
- 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 rolling pin with food debris on it stored on shelf. Rolling pin was placed in dishwashing sinks at this time. All equipment must be cleaned and sanitized after each use.
- 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 floor under the deep fryers. Thoroughly clean floor.
- 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 half a flat of eggs that were left out over night. Eggs were discarded at this time.
- 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(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;
- Observed no paper towel dispenser at the hand wash station. Provide a paper towel dispenser and stored the paper towels in/on it.
- 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 floor under the prep table where spices are kept and the cooking equipment. Thoroughly clean floors.Observed debris on the floor in the back. Thoroughly clean floor.
- 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 yogurt to be left out at room temperature for longer than 2 hours. Yogurt was discarded at this time.
- 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
6 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.
- Observed rodent droppings in the front part of the establishment and kitchen. Thoroughly clean and sanitize areas where rodent droppings are seen. Observed a live cockroach. More pest control methods for cockroaches must be implemented. Strongly recommend establishment to get sprayed for cockroaches by the pest control company. Observed back door to be left opened which can be an entry point for pests. The back door must remained closed at all times. Keep back door closed. Observed numerous flies flying in the kitchen. Implement more pest control measures for flies.
- 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;
- Observed no paper towel dispenser at the hand wash station. Provide a paper towel dispenser and stored the paper towels in/on it.
- 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;
- Observed a fly on some cooked chicken pieces. Chicken pieces were discarded at this time.
- 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;
- Observed food to be stored on the floor. Food must be stored at least 15cm/6inches off the floor. Store food off the floor. Observed some food items not being covered while not in use/storage. Food items must be covered to be protected from contamination. Cover food items.
- 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 containers used to store foods not being maintained in a clean and sanitary manner. Observed food debris on the containers. Clean containers. Observed a rolling pin not being cleaned and sanitized between each use. Observed caked on flour on the rolling pin. Thoroughly clean and sanitize rolling pin. All equipment used must be cleaned and sanitized after each use. Observed debris on the floor under the prep table where spices are kept and the cooking equipment. Thoroughly clean floors. Observed debris on the floor in the back. Thoroughly clean floor.
- 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 foods being left out at room temperature. Foods were moved to a fridge at this time by the employee.
- 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
1 infraction
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Observed no hot and cold water at the hand wash station. Provide hot and cold water at the main hand wash station. The front sink is being used as a hand wash station in the interim.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Inspection
6 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.
- Observed rodent droppings on the floor, some shelves, and in cupboards. Thoroughly clean and sanitize areas where rodent droppings are seen.Observed a live mouse in the dining area. Increase frequency of visits by the pest control company.Observed small flies in the kitchen. Provide pest control methods to capture flies.Observed cockroaches. Provide methods to capture cockroaches and thoroughly clean kitchen.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Observed no hot and cold water at the hand wash station. Provide hot and cold water at the main hand wash station. The front sink is being used as a hand wash station in the interim.
- 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;
- Observed two cutting boards with mould on them. These cutting boards were discarded at this time. Cutting boards with mould cannot be used for food preparation. Cutting boards must be discarded when they are no longer in good repair, cannot be properly cleaned and sanitizer, and/or have mould growing on them.
- 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 dishware and glass ware to be in the residential dishwasher. All dishware, glassware, and equipment must be washed in the three compartment sink in the kitchen. Operators were advised that the residential dishwasher cannot be used during the last inspection. Observed pieces of cardboard taped to the back edge of one of the prep tables. Cardboard is not easily cleanable so it must be removed.
- 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 on-site. Provide a weekly detailed cleaning schedule. Post schedule in the establishment. Regular cleaning must be taking place throughout the day to ensure the kitchen is being maintained in a clean and sanitary condition.
- 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;
- The following requires cleaning: Double door fridge, floors in the kitchen including under equipment, shelves, and shelving units in cupboards. Observed containers used for storing food not being maintained in a clean and sanitary condition. Clean and sanitize containers.
- 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
5 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.
- Observed rodent droppings on the floor, some shelves, and in cupboards. Thoroughly clean and sanitize areas where rodent droppings are seen. Observed a live mouse. Increase frequency of visits by the pest control company.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Observed no hot and cold water at the hand wash station. Provide hot and cold water at the main hand wash station. The front sink is being used as a hand wash station in the interim.
- 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;
- Observed food being stored in opened metal cans. Food was discarded at this time. Observed a bag of food that was chewed by rodents. Bag of food was discarded at this time.
- 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;
- The following requires cleaning: Double door fridge Floors under equipment and shelves Shelving units Cupboards
- 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 foods to be left out at room temperature long than 2 hours (such as yogurt, eggs). Food items were discarded at this time.
- 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
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.
- Additional pest control must be hired.
- 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
10 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 food debris and other debris on the floors under equipment. Thoroughly clean floors. Observed debris on the walls below the counter in the dishwashing area. Clean walls.
- 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 back door that leads to back hallway being kept opened. Door was closed by employee at this time. Door must always remained closed.
- 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.
- Rodent droppings were observed throughout the kitchen and the front part of the establishment. Thoroughly clean and sanitize areas where mouse droppings are seen. Observed live cockroaches. Contact pest control to get rid of cockroaches. Increase pest control services. Additional pest control must be hired.
- 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;
- Observed no soap at the hand wash station and the paper towel was not in the paper towel dispenser at the hand wash station. Provide soap and provide paper towel in the paper towel dispenser at the hand wash station.
- 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;
- Observed a bag of onions being stored on the floor. Store bag of onions at least 15cm off the floor. Observed some food not being covered during storage. Food must be cover while it is being stored. Cover food.
- 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 exposed, raw wood on the shelves below the hot buffets. Paint or seal the wood so it is easy to clean and sanitize.
- 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 to be on-site. Provide and post a detailed, weekly cleaning schedule in the kitchen. Observed kitchen not being maintained in a clean and sanitary manner. Regular cleaning has not been taking place. Cleaning every day must be taking place so the kitchen is being maintained in a clean and sanitary manner.
- 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;
- The following equipment require cleaning and sanitizing: the sides of the white stove, the sides of the two prep fridges located across from cooking equipment, the double-door glass fridge (inside fridge and doors), the door on the stand up freezer, trays that were stored in the back area were observed to have some liquid debris and the lower one had rodent droppings on it, the dough mixer
- 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 no food contact surface sanitizer on-site. Provide an approved food contact surface sanitizer. An approved food contact surface sanitizer can be made by mixing 1/2 teaspoon of bleach with 1L of water.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Observed no permit being posted. Post permit in a conspicuous location.
- 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;