REDCHILLIES FLAVOURS OF INDIA
936 BEDFORD, BEDFORD · Food Establishment
7 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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.
- Install rodent proof door sweeps at bottoms of back kitchen entrance door; fill holes in the wall near the tandoori oven and by the walk-in cooler.
- 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.
- Inspection
10 infractions
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Adjust all shelving so that the bottom shelves are at least 6 inches off the floor.
- 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;
- Remove cardboard lining shelves and tape on edges of shelves as these materials are not easy to maintain and are not easily cleanable.
- 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.
- Employ a professional pest control company to completed an inspection and provide the report to the Public Health Inspector.
- 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.
- Install rodent proof door sweeps at bottoms of entrance doors and interior doors attached to the grocery store where gaps exist large enough for rodents to enter; fill holes in the wall between the cold top prep coolers, around plumbing under sinks, and near the tandoori oven.
- 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;
- Replace missing handle on the left side of the faucet at the server hand wash sinks; stock hand wash sink with paper towel on or in a dispenser.
- 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;
- Soiled dishes were removed from blocking the kitchen hand wash sink at time of inspection and faucet was turned to face the correct way to dispense water into the sink; hand wash sink is slow draining. Repair kitchen hand wash sinks so that it is no longer slow draining. Hand wash sinks must be accessible at all times and not be used for any other purpose other than hand washing.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Remove hose draining from the ceiling into the food preparation sink.
- 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 observed with rodent droppings: the shelf below the prep tables by the back entrance door/along the cookline/next to the cold top prep coolers, at floor/wall junctions throughout the food establishment, on top of boxes/bags of food, on top of food storage containers, along the door track of the glass front reach-in cooler, and at the back of the top portion of the cold top prep cooler next to the back wall.
- 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 observed with rodent droppings: the shelf below the prep tables by the back entrance door/along the cookline/next to the cold top prep coolers, at floor/wall junctions throughout the food establishment, on top of boxes/bags of food, on top of food storage containers, along the door track of the glass front reach-in cooler, and at the back of the top portion of the cold top prep cooler next to the back wall.
- 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
- Discard food with holes chewed in packaging or contaminated by rodents.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Inspection
2 infractions
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Clean ventilation hoods above the cooking equipment on the routine basis to remove grease and debris build-up.
- 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 observed with rodent droppings: the shelf below the prep table by the back entrance door and floor/wall junctions throughout the food establishment.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Inspection
3 infractions
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- In accordance with 4.2.2 of the Nova Scotia Food Retail and Food Services Code: Non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- In accordance with Section 2.14 (b)(ii) of the Nova Scotia Food Retail and Food Services Code: Handwash facilities must be accessible for the use of workers at all times.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- In accordance with section 2.8 of the Nova Scotia Food Retail and Food Services Code: the exhaust ventilation hood systems include components such as hoods, fans, guards, and ducting which will prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces, utensils and linens, or single-service and single-use articles.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Inspection
1 infraction
- 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.
- In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less
- 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.
- Inspection
2 infractions
- 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.
- In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less
- 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.
- In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; and calibrate all thermometers routinely and maintain calibration logs.
- 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.