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PG Cafe and Grill

1266 HOLLIS, HALIFAX · Food Establishment

6 inspections

  1. Inspection

    0 infractions

  2. 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;
      • A deep clean of kitchen is required, including but not limited to: along countertops and behind countertop equipment, under/behind shelving units and equipment, inside all kitchen cupboards, and flooring of kitchen. Clean and disinfect all areas affected by rodent droppings.
  3. 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;
      • A deep clean of kitchen is required, including but not limited to: along countertops and behind countertop equipment, under/behind shelving units and equipment, inside all kitchen cupboards, and flooring of kitchen. Clean and disinfect all areas affected by rodent droppings.
    • 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;
      • There is a strong sewer-like smell coming from mop sink drain in back room. Investigate smell. Clean and disinfect area around mop sink.
  4. 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;
      • Cleaning is required along prep line, under counters and in hard to reach areas.
  5. Inspection

    0 infractions

  6. 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;
      • No paper towel at hand sink behind cash. Paper towel was restocked during inspection. Ensure all hand sinks are equipped with single-use paper towel at all times.
    • 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 towel at hand sinks must be kept in or on a dispenser at all times.
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • In accordance with Section 3.3.3 of the NS Food Retail and Food Services Code, you must supply refrigerated storage to ensure all potentially hazardous food is stored at a temperature of 4 degrees Celsius or less. Additional refrigerator space is required to allow for additional storage of food items. Ensure one of the two broken refrigerators are repaired or replaced.
    • 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;
      • A food-grade sanitizer was not readily available. A bleach sanitizer solution was prepared during inspection, measuring 100 ppm. Ensure a food-grade sanitizer is prepared and available at all times for sanitizing food-contact 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;
      • Cleaning is required of walls in back room where chest freezer is and along walls beside vent hood due to food splashes/spills. Cleaning is also required along prep line.
    • 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 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately. Chicken observed thawing in cold standing water. This is not a proper way of thawing foods. Foods must be thawed in refrigerator, under cold running water, in microwave or as part of the cooking step. Chicken was moved to refrigerator during inspection.
    • 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following: a) protect the food from contamination, b) provide an environment that adequately controls contamination, c) protect the food from damage likely to make the food inedible.
      • Raw meat observed stored above ready-to-eat food items in cooler across from cash. Food items were rearranged during inspection. Ensure raw meat is always stored on bottom shelf, below ready-to-eat food items.