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Presotea

201 CHAIN LAKE, HALIFAX · Food Establishment

8 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 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.
      • Fill holes on the sides of the back entrance doors and ensure the front door closes without assistance.
    • 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 following areas affected by rodents: at floor/wall junctions around the mechanical rooms and by the walk-in freezer.
  3. Inspection

    2 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.
      • Fill holes on the sides of the back entrance doors and ensure the front door closes without assistance.
    • 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 following areas affected by rodents: at floor/wall junctions around the mechanical rooms and by the walk-in freezer.
  4. Inspection

    0 infractions

  5. 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.
      • Hole observed at the corners and bottom of the back receiving door. Repair or replace door/frame and fill holes to prevent entry of pests.
  6. 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.
      • Hole observed at the corners and bottom of the back receiving door. Repair or replace door/frame and fill holes to prevent entry of pests.
    • 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;
      • Cutting board observed in the basin of the hand wash sink; frying pan of food observed in front of the hand wash sink. Hand wash sinks must not be used for any other purpose other than hand washing and must be accessible at all times. Cutting board and frying pan moved at time of inspection.
    • 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 dispenser at the hand wash sink observed empty; specific paper towel that fits the dispenser is on order. Ensure single-use paper towels are available at the hand wash sink until order is received.
    • 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;
      • Rodent droppings observed at floor/wall junctions in the back storage area near the mechanical room, the receiving door, and the walk-in freezer. Clean and sanitize areas affected by rodent droppings.
    • 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.
      • Refrigeration and freezer temperatures must be checked and logged at least once daily. Temperature logs must be made available onsite for review by the Public Health Officer.
  7. Inspection

    1 infraction

    • 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;
      • Rodent droppings observed near the back entrance door and in the electrical room. Clean and disinfect affected areas.
  8. Inspection

    2 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.
      • Employ a professional pest control company and maintain records onsite for review by the Public Health Officer.
    • 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;
      • Rodent droppings observed near the back entrance door and in the electrical room. Clean and disinfect affected areas.