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RATINAUD FRENCH CUISINE

2157 GOTTINGEN, HALIFAX · Food Establishment

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    7 infractions

    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Monitor the ambient air temperature of the middle display cooler to ensure it is maintained at 4 degrees Celsius or below.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • Proof of valid food hygiene training certification must be provided to the Public Health Inspector upon request.
    • 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 that have evidence of rodent activity: on the floor in the hot water heater room, on the floor behind the rotisserie oven, on the shelves where the single-use utensils are stored, on the floor behind the chest freezers, and on the floor in the upstairs washrooms.
    • 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.
      • Ambient air temperature of the hot holding unit must be high enough to maintain food temperatures above 60 degrees Celsius and must be preheated prior to stocking with food. Reheat rotisserie chickens to an internal temperature of 74 degrees Celsius; hot holding unit temperature increased at time of inspection.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • Obtain a probe thermometer that has the ability to measure hot and cold internal temperatures of food.
    • 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.
      • Measure and record upstairs food service refrigeration temperatures at least once daily. Maintain logs onsite for review by the Public Health Inspector.
    • 47(2)(b) An operator must (b) ensure that refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours is clearly marked at the time it is prepared to indicate the date by which the food must be consumed.
      • Refrigerated, prepared ready-to-eat food that may be held longer than 24 hours must be clearly marked at the time it was prepared or the package was opened.
  3. Inspection

    0 infractions