Quinpool Road Superstore #383
6139 QUINPOOL, HALIFAX · Food Establishment
6 inspections
- Inspection
0 infractions
- 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;
- Paper towel dispenser observed broken in public washroom. Liquid hand soap in a container with pump on the counter. Handwashing sink must be equipped with liquid hand soap and single use paper towels in dispensers.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Fix/replace the broken toilet paper dispenser in public washroom.
- 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
7 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;
- Observed rusty shelves in the walk in cooler in old seafood section, in walk in cooler of deli section, outside the walk in cooler in bakery, in the walk in cooler of meat and seafood section. These shelves are not easily cleanable. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned.
- 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;
- Handwashing sink in produce section in the back was out of paper towel. Paper towel was stocked in the dispenser at the 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 observed broken in public washroom. Liquid hand soap in a container with pump on the counter. Handwashing sink must be equipped with liquid hand soap and single use paper towels in dispensers.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Fix/replace the broken toilet paper dispenser in public washroom.
- 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;
- Meat and seafood section : Observed water pooled on the floor at the entrance of walk in cooler. It was cleaned at the time of inspection. Observed meat waste on the floor in walk in freezer. It was cleaned at the time of inspection.
- 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;
- Clean and sanitize the walls and ceiling of natural value fridge.
- 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.
- Observed dented cans in a dry food isle: 1 can of cream of chicken soup, 1 can of chicken noodle soup, 2 cans of red kidney beans. These were all removed from shelves at the time of inspection. Dents in cans can compromise the seal of the can, leading to contamination of the food items in the cans.
- 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;
- Inspection
1 infraction
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Eating Establishment Permit expired on August 20, 2025. Renew permit in next five business days.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Inspection
0 infractions
- Inspection
5 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;
- Paper towel dispenser at the hand wash sink in seafood section not working. Paper towel dispenser must be functioning and stocked with paper towel to allow for proper hand washing practices.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Pairs of used reusable gloves were left at the handwashing sinks in Deli section & in Meat section. Gloves were removed at the time of inspection. Used/clean equipment must be stored in a sanitary manner to protect from contamination.
- 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;
- Dust build-up observed on the ceiling in the walk-in cooler in Meals to go section. Clean dust to prevent contamination of food and food contact surfaces.
- 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 on the floor under the shelving next to the entrance of Bakery section. This area was cleaned and sanitized at the time of inspection.
- 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.
- Dented cans of Finely chopped tomatoes (2) were observed on a display shelf in the canned food section, which were removed from the shelve. Dents in cans can compromise the seal of the can, leading to contamination of the food items in the cans.
- 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;