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Peacock Wine Bar

1715 LOWER WATER, HALIFAX · Food Establishment

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    0 infractions

  4. Inspection

    3 infractions

    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Install a self-closing device on the staff washroom door. In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible;
    • 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;
      • Live rodent observed in the bottom shelf at the server station; rodent droppings observed on the shelf. Rodent droppings observed on the floor under the rack in the corner by the high-temperature dish washer. Areas affected by rodents were cleaned and sanitized at time of inspection. Contact pest control company to address area behind the wine coolers.
    • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
      • Steak tartare is being offered as a menu item in the food establishment. In accordance with Section 3.1.3 of the Nova Scotia Food Services and Food Retail Code, your Quality Assurance (Management) system must: i. identify critical control points in the production and processing of menu items with potentially hazardous ingredients (including raw ingredients) that have the potential to contaminate food; ii. include critical limits for each critical control point; iii. identify procedures to regularly monitor critical control points on the critical limits; iv. include corrective actions and procedures to follow when deviations from critical limits occur; and v. record all exceptions to the procedures/specifications that impact food safety.