Pizza Fiamma
1858 ALBEMARLE, HALIFAX · Food Establishment
9 inspections
- Inspection
0 infractions
- 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;
- The back of house hand washing sink is now stocked appropriately. This hand washing sink now needs the hot water tap repaired.
- 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
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;
- Back of house hand washing sink needs paper towel in the paper towel dispenser.
- 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;
- Soap and paper towel needed in the dispensers for the front of house hand washing sink. do not block access to this hand washing sink.
- 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;
- Remove the disused chemical supply lines from the dishwashing sink. These lines have extensive mould growth.
- 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
2 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;
- The back-of-house hand washing station did not have a supply of hand towels. The front of house hand washing station did not have soap, or hand towels.
- 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.
- Several potentially hazardous food items were left out at room temperature. These items included a large bin of sliced bell peppers, a tray of fish fillets, a bag of commercially pre-cooked chicken, and two blocks of cheese. If potentially hazardous food items are not actively being processed, they must be temperature controlled. In the case of these items, they must be refrigerated.
- 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
2 infractions
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
- Complete the following installation. Install the missing hand washing sink from the service area as per the drawings in the permit application.
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- Repair and return the customer washroom to use.
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
- Inspection
5 infractions
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
- Install the missing hand washing sink from the service area as per the drawings in the permit application.
- 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;
- Replace the paper towels in the staff washroom paper towel dispenser.
- 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;
- Stock the paper towel dispenser at the kitchen hand washing station.
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- Repair and return the customer washroom to use.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Mount the toilet paper dispenser to the wall, or entirely replace the toilet paper dispenser in the staff washroom.
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
- Inspection
0 infractions
- Inspection
5 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;
- The counter top beneath the vegetable slicing station appeared to be a ceiling tile that had absorbed vegetable material. Replace this counter top with a material that meets the requirements of the Food Safety Regulation 19(1)(c) above.
- 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;
- The customer hand washing station paper towel dispenser was empty. The hand washing station in the preparation room had no paper towel. Regularly stock paper towel and soap for hand washing stations. the hand washing station in the kitchen is not plumbed in. Plumb this hand washing station into the waste water system to allow for its 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;
- The potato / vegetable slicer must be cleaned and sanitized after each use.
- 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.
- Food ingredients that are labelled "refrigerate after opening" must be refrigerated after opening to prevent foodborne illness.
- 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.
- The pizza hot holding unit must hold at 60 Celsius or greater.
- 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;