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RED ASIAN FUSION RESTAURANT

1212 HOLLIS, HALIFAX · Food Establishment

2 inspections

  1. Inspection

    3 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;
      • Discard wooden slabs being used as a cutting board, as they cannot be properly cleaned or sanitized.
    • 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;
      • Hand sink in staff room must be equipped with single-use paper towel at all times. A reusable towel is not acceptable.
    • 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;
      • Ensure a food-grade sanitizer is prepared and available at all times for sanitizing food-contact surfaces.
  2. Inspection

    6 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;
      • A large piece of cardboard was observed behind the wooden prep table. Cardboard is not an easily cleanable material and absorbs grease/debris. Cardboard remove and discarded at time of inspection.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Paper towel dispenser in the staff washroom was observed empty. Hand wash sinks must be properly stocked with paper towel in a dispenser to allow for proper hand washing practices. Paper towel dispenser restocked at 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 knives observed stored between the large soiled piece of cardboard and the wooden prep table; this is not a sanitary area to store clean utensils. Store clean utensils in a sanitary manner to protect from contamination. Knives removed at 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;
      • Debris build-up observed on the wooden sauce shelving unit by the three-compartment sink. Clean and sanitize shelving unit to remove debris build-up.
    • 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.
      • Ice scoop observed stored directly in the ice in the ice machine. Ice scoop must be stored in a sanitary manner so that the handle does not come in contact with the ice. Ice scoop removed and stored in clean container at 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.
      • Operator advised that lobster on the menu is brought in by customers to be cooked in the food establishment kitchen. All food in a food establishment must be handled in a manner that prevents contamination and adulteration. Food brought in by customers is not permitted in the kitchen or storage areas of the food establishment.