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PURCELL'S COVE SOCIAL CLUB

505 PURCELLS COVE, HALIFAX · Food Establishment

3 inspections

  1. 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;
      • Deep clean the kitchen floor and cabinets. Clean and sanitize the floors regularly.
  2. Inspection

    0 infractions

  3. 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.
      • Organize kitchen and remove clutter/items not used for the purpose of the food establishment as these provide harbourage areas for pests.
    • 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;
      • Remove garden hose attached to the faucet at the two-compartment sink. Hoses used to distribute water in a food establishment must be potable water hoses.
    • 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.
      • Ice build-up observed in the upright reach-in freezer; remove ice build-up.
    • 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;
      • Grease build-up and food debris observed around the cooking equipment, on the floor by the cooking equipment, and the prep reach-in cooler, and on the reach-in cooler next to the stove. Clean and sanitize surfaces to remove grease build-up and food debris.
    • 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 in the lower cabinets and on the floor under the lower cabinets. Clean and disinfect areas affected by rodent 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.
      • Several chemical spray bottles observed with no label. Chemicals removed from original containers must be clearly labelled to identify contents.