Rooms Coffee/Listen
1237 BARRINGTON, HALIFAX · Food Establishment
11 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. High temperature dishwasher is reaching temperature of 82C at time of inspection. However the wash and rinse gauge is not repaired. These need to be repaired to verify temperatures.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Inspection
1 infraction
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. High temperature dishwasher is reaching temperature of 82C at time of inspection. However the wash and rinse gauge is not repaired. These need to be repaired to verify temperatures.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Inspection
2 infractions
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. High temperature dishwasher is reaching temperature of 82C at time of inspection. However the wash and rinse gauge is not repaired. These need to be repaired to verify temperatures.
- 39(1) Except as provided in subsection (2), (3) and (4) an operator must not permit any live animal to be in a food establishment.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Inspection
1 infraction
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. High temperature dishwasher is reaching temperature of 82C at time of inspection. However the wash and rinse gauge is not repaired. These need to be repaired to verify temperatures.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Inspection
3 infractions
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. High temperature dishwasher not working at time of inspection. Temperature at 53C. Repair wash and rinse gauge and ensure temperature is at 82C or higher for at least 10 seconds. Manually sanitize dishes until repaired.
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations. No bleach onsite for manual sanitizing or surface sanitizing.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Post eating establishment permit onsite.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- 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;
- Renew eating establishment permit as soon as possible.
- 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
1 infraction
- 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.
- Provide source of baked goods being offered for sale.
- 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.
- Inspection
1 infraction
- 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.
- Provide source of baked goods being offered for sale.
- 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.
- Inspection
0 infractions