Radish Chicken
6140 YOUNG, HALIFAX · Food Establishment
1 inspection
- Inspection
3 infractions
- 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;
- In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep raw foods stored separate from and below ready-to-eat foods.
- 27(f) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(f) the person refrains from any behaviour or practice that risks contaminating food.
- Improper food handling was observed during the inspection. Staff are required to properly wash their hands and change gloves when transitioning from raw meats to cooked foods. Additionally, the cooked fries were discarded at the time of the inspection.
- 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.
- Flour and dipping water for chicken must be changed, cleaned, and sanitized every 4 hours. Changing them only once a day can lead to a buildup of bacteria, especially when kept at room temperature.
- 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;